A low-carb spaghetti sauce... You will notice that the tomato sauce usually used to make spaghetti sauce is replaced by chicken broth.
1/2 large onion, chopped
195 gr of cubed pancetta (optional but so delicious!)
2 lbs of ground meat (beef, veal or meat of your choice)
4 Nantes carrots, sliced
2 stalks of celery, sliced
1 punnet of sliced button mushrooms
1 can of Italian tomatoes (the use of Italian tomatoes is important, for a more consistent and tastier sauce)
1 cup chicken broth (homemade if possible)
1 can of tomato paste
1 cup of red wine
3 tbsp. tablespoons of Les Savoureux regular spaghetti spice mix
1 drizzle of olive oil
In a cauldron, brown the pancetta in a little oil and grill it well.
Add the minced meat and cook for a few minutes.
Deglaze with the wine and let reduce by half.
Add the rest of the ingredients and simmer over low heat for about 2 hours.
Serve over pasta, or konjac noodles, or spaghetti squash, or zucchini spirals.
Sprinkle with freshly grated Parmesan cheese.