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Export 15 ingredients for grocery delivery
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.
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.
Stir in garlic, tomato paste, dried basil, Italian seasoning, salt and black pepper.
Stir in beef stock, scraping any browned bits from the bottom of the pot.
Stir in crushed tomatoes, tomato sauce and bay leaves.
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.
Select low sauté setting and simmer the sauce uncovered for about 5 minutes. Don’t forget to stir often.
Garnish with fresh chopped parsley and serve immediately.