1
Press saute on the Instant Pot, sauté the pancetta over low heat until the fat melts, about 4-5 minutes.
2
Add the butter, onion, celery and carrots and cook until soft, about 6 to 8 minutes.
3
Add the meat and season it with 3/4 teaspoons salt and black pepper to taste and sauté until browned, about 4 to 5 minutes, breaking the meat up into smaller pieces with a wooden spoon as it cooks.
4
Add the wine and cook until it reduces down, about 3-4 minutes.
5
Add crushed tomatoes, bay leaves, 3/4 teaspoon salt and fresh cracked black pepper; cover and cook high pressure 15 minutes.
6
Natural release, stir in the half & half and garnish with parsley; serve over your favorite pasta, zucchini noodles or spaghetti squash.
