Start by heating olive oil in a saucier on medium high. Add pancetta and render. Then add 1.5 pounds ground meat of your choice. We used 1/3 each turkey, pork, and lamb. But you could also use beef or bison or any combination. Salt and pepper the meat as you brown it.

When the meat is browned, push it to the sides of the pan and add one diced baby eggplant and 1/2 cup diced beech mushrooms (or baby bellas). Add more olive oil, salt, and pepper.

Once the mushrooms and eggplant have browned and are soft, push them to the sides as well and add one diced sweet pepper, one diced hotter pepper (Anaheim, Hungarian Wax), and 1/2 cup diced white or sweet onion.

When the veggies are soften, add 1 Jar Rao's tomato basil sauce + 1/2 cup diced or crushed tomatoes. Rinse our the sauce jar with 1/2 single dry white wine and add this too. Add 1-2 T tomato paste if too thin or some turkey or chicken stock if too thick. Cook down for a few minutes.

Add herbs of your choice - we used fresh basil and parsley and dried oregano and rosemary. Add a tablespoon each or so of capers and diced olives. Cook down for a few minutes.

Add a good drizzle of good balsamic vinegar + 1/4 cup heavy cream. Taste and adjust. For example, if you use lamb, it is likely to be a bit cloying. Add some lemon zest and juice to counter this! Acid is your friend.

Serve over regular or low-carb pasta or zoodles.