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In a large pot over medium heat, melt the ghee. Saute the chopped leek and celeriac for about 10 minutes. The vegetables should not take on much color, but be roasted softly. Add the chopped bacon and ground meat to the soffritto. Instead of ground beef you can also use ground pork, or a mix of both. Brown the meat for about 5 minutes. Stir in the tomato puree and season with salt and pepper. Bring the sauce to a boil, then reduce the heat and with the lid off for about 2 hours. Season to taste. Enjoy this dish with a side like pasta or, for a lower carb option, zucchini noodles. Optionally top with some freshly grated parmesan. # Meal Prep Tip This sauce is even tastier when reheating. So it's a perfect dish to prepare in advance. You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat on the stovetop or in the microwave.
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