
Freezer to Slow Cooker or Instant Pot Bolognese Sauce
For an easy weeknight dinner serve this Bolognese sauce with zucchini noodles.
Yields: 6 servings
Ingredients:
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- 1 28- ounce can tomato sauce
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- 1 6- ounce can tomato paste
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- 1/2 cup beef broth
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- 1 tablespoon olive oil
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- 2 teaspoons Italian herb blend
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- 1 teaspoon sea salt
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- 1/2 teaspoon pepper
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- 1/8 teaspoon crushed red pepper flakes
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- 1 Tbls. minced garlic
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- 2 small carrots diced
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- 1 small onion diced
- 1 pound lean ground beef or turkey
Directions to Freeze:
- Label your freezer bag with the name and meal and cooking instructions
- Add all the ingredients to the freezer bag
- Remove as much air as possible, seal and lay flat in the freezer
Directions to Cook in Slow Cooker from Freezing:
- The night before cooking move frozen bag to your refrigerator to thaw.
- The morning of cooking pour contents into the slow cooker
- Cook on “low” for 8-10 hours.
- Take an immersion blender or potato masher and blend the sauce until beef and vegetables are smooth
Directions to Cook in Instant Pot from Freezing:
- The night before cooking move frozen bag to your refrigerator to thaw.
- An hour before serving for a meal, pour contents into the Instant Pot
- Add the ingredients to Instant Pot and select “Manual” and cook on high pressure 20 minutes with pressure turned to “sealing”
- After 20 minutes you can do a quick or natural release.
- Take an immersion blender or potato masher and blend the sauce until beef and vegetables are smooth.
- Serve over zucchini noodles, spaghetti squash, a baked sweet potato or pasta of choice.
Directions for immediate Slow Cook:
- Combine all the ingredients in a slow cooker.
- Cook on low for 8 hours
- Take an immersion blender or potato masher and blend the sauce until beef and vegetables are smooth.
- Serve over zucchini noodles, spaghetti squash, a baked sweet potato or pasta of choice.
Directions for immediate Instant Pot:
- Set the Instant Pot to “Saute” on Medium heat.
- Add oil to the bottom of the pan and add the beef, carrots, onion and garlic. Saute until browned.
- Press “Cancel”
- Add the ingredients and select “Manual” and cook on high pressure 20 minutes with pressure turned to “sealing”
- After 20 minutes you can do a quick or natural release.
- Take an immersion blender or potato masher and blend the sauce until beef and vegetables are smooth.
- Serve over zucchini noodles, spaghetti squash, a baked sweet potato or pasta of choice.