A low carb spaghetti sauce... You will notice that the tomato sauce usually used to make spaghetti sauce is replaced with chicken broth.

INGREDIENTS

1/2 large onion minced

195 g of pancetta in cubes

2 lbs of ground meat (beef, veal or meat of your choice)

4 Nantes carrots, sliced

2 celery stalks, sliced

1 punnet of sliced ​​button mushrooms

1 can of Italian tomatoes (the use of Italian tomatoes is important, for a very consistent and tastier sauce)

1 cup chicken broth (homemade if possible)

1 can of tomato paste

1 cup of red wine

3 tbsp. tablespoons regular or spicy spaghetti spice blend or half and half

1 drizzle of olive oil

PREPARATION

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 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.

Enjoy!

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