Beef Ragu Fettuccine

Step 1

Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)

Step 2

Add all ingredients except the tomatoes and fettuccine to the freezer bag.

Step 3

Carefully remove as much air as possible, seal and freeze for up to three months.

Step 4

Add the frozen meal to crockpot along with tomatoes (crush them up a bit with your hand).

Step 5

Cover and cook on low for 7-8 hours, or high for 4-5 hours.

Step 6

Shred the beef with two forks.

Step 7

In a separate pot, cook pasta according to package directions.

Step 8

Add cooked pasta to crockpot and stir until heated through.

Step 9

Add the frozen meal to Instant Pot along with tomatoes (crush them up a bit with your hand)

Step 10

Cook on high pressure for 25 minutes with valve sealed.

Step 11

Natural release.

Step 12

In a separate pot, cook pasta according to package directions. Set aside.

Step 13

Shred the beef with two forks.

Step 14

Add cooked pasta to Instant Pot and stir until heated through.