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Export 15 ingredients for grocery delivery
Step 1
Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, onion, carrot and celery. Cook, stirring occasionally, until onions in the pot are translucent, about 4-5 minutes.
Step 2
Add pancetta and cook for 2 minutes or so. Add ground beef and cook it until it’s browned about 7-10 minutes. Don’t forget to use a wooden spoon to break the meat up into small pieces in the pot; drain excess fat.
Step 3
Stir in garlic, tomato paste, dried basil, Italian seasoning, salt and black pepper.
Step 4
Stir in beef stock, scraping any browned bits from the bottom of the pot.
Step 5
Stir in crushed tomatoes, tomato sauce and bay leaves.
Step 6
Put on the lid, lock it and check to see if the vent is at sealing. Then, select manual setting; adjust pressure to high, and set time for 20 minutes. Mine took about 15 minutes to reach pressure. After the 20 minutes is up, do a Quick Release, which means move the valve to venting to release the steam.
Step 7
Select low sauté setting and simmer the sauce uncovered for about 5 minutes. Don’t forget to stir often.
Step 8
Garnish with fresh chopped parsley and serve immediately.
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