Ingredients
4ozpancetta,or center cut bacon, chopped
1tbspunsalted butter
1large white onion,minced
2celery stalks,about ¾ cup, minced
2carrots,about ¾ cup, minced
2lbground beef,lean
¼cupdry white wine,like Pinot Grigio
28ozcrushed tomatoes,(2 cans), such as Tuttorosso
3bay leaves
½tspkosher salt and fresh black pepper,to taste
½cuphalf & half cream
¼cupfresh parsley,chopped
Preparation
Press sauté on the Instant Pot, then sauté the pancetta over low heat for about 4 to 5 minutes until the fat melts.
Add the butter, onion, celery, and carrots, then cook for about 6 to 8 minutes until soft.
Add the meat, then season it with ¾ teaspoon of salt and black pepper to taste. Sauté for about 4 to 5 minutes until browned, breaking the meat up into smaller pieces with a wooden spoon as it cooks.
Add the wine, then cook for about 3 to 4 minutes until it reduces down.
Add the crushed tomatoes, bay leaves, ¾ teaspoon of salt, and fresh cracked black pepper.
Cover and cook at High pressure for 15 minutes.
Allow natural release, then stir in the half & half cream, and garnish with parsley.
Serve over favorite pasta, zucchini noodles, or spaghetti squash, and enjoy!
