Freezer to Slow Cooker or Instant Pot Bolognese Sauce

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:
    • 1 28- ounce can tomato sauce
    • 1 6- ounce can tomato paste
    • 1/2 cup beef broth
    • 1 tablespoon olive oil
    • 2 teaspoons Italian herb blend
    • 1 teaspoon sea salt
    • 1/2 teaspoon pepper
    • 1/8 teaspoon crushed red pepper flakes
    • 1 Tbls. minced garlic
    • 2 small carrots diced
    • 1 small onion diced
  • 1 pound lean ground beef or turkey

Directions to Freeze:

  1. Label your freezer bag with the name and meal and cooking instructions
  2. Add all the ingredients to the freezer bag
  3. Remove as much air as possible, seal and lay flat in the freezer

Directions to Cook in Slow Cooker from Freezing:

  1. The night before cooking move frozen bag to your refrigerator to thaw.
  2. The morning of cooking pour contents into the slow cooker
  3. Cook on “low” for 8-10 hours.
  4. 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:

  1. The night before cooking move frozen bag to your refrigerator to thaw.
  2. An hour before serving for a meal, pour contents into the Instant Pot
  3. Add the ingredients to Instant Pot and select “Manual” and cook on high pressure 20 minutes with pressure turned to “sealing”
  4. After 20 minutes you can do a quick or natural release.
  5. Take an immersion blender or potato masher and blend the sauce until beef and vegetables are smooth.
  6. Serve over zucchini noodles, spaghetti squash, a baked sweet potato or pasta of choice.
  1. Combine all the ingredients in a slow cooker.
  2. Cook on low for 8 hours
  3. Take an immersion blender or potato masher and blend the sauce until beef and vegetables are smooth.
  4. Serve over zucchini noodles, spaghetti squash, a baked sweet potato or pasta of choice.

Directions for immediate Instant Pot:

  1.  Set the Instant Pot to “Saute” on Medium heat.
  2. Add oil to the bottom of the pan and add the beef, carrots, onion and garlic.  Saute until browned.
  3. Press “Cancel”
  4. Add the ingredients and select “Manual” and cook on high pressure 20 minutes with pressure turned to “sealing”
  5. After 20 minutes you can do a quick or natural release.
  6. Take an immersion blender or potato masher and blend the sauce until beef and vegetables are smooth.
  7. Serve over zucchini noodles, spaghetti squash, a baked sweet potato or pasta of choice.