In a large stockpot, bring about 12-14 cups of water to a roaring boil.
Meanwhile, using a sharp paring knife, carve a shallow X at the bottom of each tomato.
Using a slotted spoon, plunge the tomatoes in the boiling water, no more than 3 or 4 at a time, and leave them in there for about 30 seconds.
Remove the blanched tomatoes to a cutting board and allow them to cool for a few minutes, until you can safely handle them (you could also remove them to a bath of icy cold water to speed up the process). Gently pull away the skin starting at the points created by the X. It should come off super easily.
Cut the tomatoes in quarters, remove the “stems” then cut your tomatoes into smaller chunks. If using only fresh tomatoes, grab the equivalent of 6 or 7 tomatoes and puree them in the food processor. Set that aside while you work on the meat.
Heat some coconut oil, or lard, or ghee in a large stockpot set over medium-high heat. Add the pieces of meat in a single layer, taking extra care to leave a good amount of space between them so that air has a chance to circulate. Sprinkle with salt and pepper and sear the pieces of meat until they get nice and golden brown on all sides. Remove to a plate (you might have to work in several batches and add fat as needed to prevent the bottom of the saucepan from drying out).
Once all the pieces of meat have been browned and removed to a plate, lower the heat to medium, add the onions, celery and garlic and cook until fragrant and slightly softened, about 2-3 minutes.
Add the meat back, throw the tomatoes in (fresh or canned), as well as the water, seasoning and bay leaves; stir well and bring to a simmer.
Lower the heat and allow the sauce to simmer, partly covered, for 3 to 4 hours, stirring occasionally. Adjust seasoning as needed.
When your sauce is ready to serve, place the spiralized rutabaga in a steaming basket, sprinkle with a little bit of salt and steam over boiling water for 3-5 minutes, until “al dente”. Alternatively, you can cook them briefly in a little bit of salted boiling water. I’m pretty sure that the microwave would work perfectly fine, too.
Ladle sauce generously over the cooked “pasta” and serve piping hot.
This sauce tastes even better the next day, or even the day after, so don't hesitate to make it ahead of time. It will also freeze very well, so why not make a double batch and save some for later?
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