This recipe comes straight from my mom. It was probably my favorite growing up. Its important to make this a day or two in advance, as the flavors really come out over time.
1 lb meat *
1 onion, chopped
4 ounces of mushrooms, sliced
2 garlic cloves
24 oz. tomato sauce (BPA-free)
1 6 oz. can tomato paste (BPA-free)
1 28 ounce can of Italian tomatoes (BPA-free)
2 tsp oregano
1/2 tsp thyme
1 Tablespoon salt
2 bay leaves
1/2 tsp pepper
dash of Worcestershire sauce
tsp of honey or other sweetener
1/3 cup of red wine
1 tsp sweet basil
* Left over pot roast is best but chopped meat or sausage work well.
** Serve the whole fennel seed at the table to sprinkle on as one wants.
*** If cooking low FODMAPs, strain the olive oil and return to the pot, reserving the onions and garlic for other members of the family to use as a topping.