comment icon 39 more comments My favorite thing about this recipe is that it doesn’t require too much prep. Pretty much everything gets added to a bag or a container and it’s ready to freeze in about 10 minutes. Not to mention the fact that it is the perfect cold-weather complement to spaghetti, pappardelle, baked pasta dishes, polenta, zucchini noodles, and even just a piece of crusty, buttery French bread. Hello, yummy.
How To Make Freezer Meal Beef Ragu:
It’s pretty easy. Just pack everything into a bag or a freezer-safe container. When you’re ready to cook it, I prefer the Instant Pot, but you can also cook it in the slow cooker. Instructions for both are below. Once it’s cooked, shred it up and mix it with your pasta of choice! Pappardelle is a personal favorite. I usually top mine with some ricotta and Parmesan for a little somethin’ extra, ya know? View original recipe here. 4.2 from 12 reviews
6 cloves garlic, smashed 1 cup mirepoix, fresh or frozen 2 pounds flank steak or beef chuck, cut into 4 pieces 2 teaspoons salt one 28-ounce can crushed tomatoes 1/2 teaspoon thyme 2 bay leaves
SLOW COOKER: From thawed, 6 hours on high. FINAL STEP: Shred the meat and serve with pasta, baked potatoes, polenta, rice, cauliflower rice, gnocchi, zucchini noodles, etc. You might also like our freezer meals post.
