Mom’s Spaghetti Meat Sauce

This is the perfect winter pasta sauce and a great way to use up leftover pot roast.


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
Olive oil
tsp of honey or other sweetener
fresh parsley
1/3 cup of red wine
1 tsp sweet basil
fennel seed**

Soften onions in olive oil.  Then sauté garlic for a few minutes more.*** Add the mushrooms and cook until softened.Add the remaining ingredients and bring to a boil, reduce and simmer for at least 20 minutes. Let sit overnight or in the fridge for a couple of days, and reheat when you’re ready to serve.


*   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.


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