Ingredients

The following ingredients have 4 Servings
  • 6 ounces diced pancetta
  • 8 ounces ground pork
  • 8 ounces ground beef
  • 8 ounces ground veal
  • 1/2 onion (diced)
  • 2 garlic cloves (minced)
  • 1 celery stalk (diced)
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1/4 cup red wine
  • 28 ounces crushed tomatoes
  • 1/2 cup chicken stock
  • 1 sprig fresh thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon fresh parsley
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 2 teaspoons salt
  • 1 tablespoon unsalted butter
  • 1/4 cup cream

Instruction

  • Turn the Instant Pot to the sauté setting and brown the pancetta for about 3-5 minutes. Remove and set aside.
  • Add the olive oil and sauté the onions, garlic and celery for about 3-5 minutes, until softened and starting to lightly brown.
  • Add the beef, pork and veal and brown, using a spoon to break up any big chunks.
  • Add the tomato paste and cook for 2 minutes.
  • Stir in the red wine, using a wooden spoon to scrape any bits off the bottom.
  • Add the crushed tomatoes, chicken stock, salt, pepper, thyme, oregano, parsley, sugar, crushed red pepper and browned pancetta.
  • Pressure cook on high for 30 minutes.
  • Use the quick release to release the pressure then turn the sauté function back on.
  • Stir in the butter and cream and simmer for 2-3 minutes.
  • Add additional salt to taste and serve over pasta.