Step 1

Set Instant Pot® to ‘sauté’ function and add olive oil. Add pancetta and cook until crisp, about 4-5 minutes. Once pancetta has crisped, add onion, celery and carrot and season to taste with salt, pepper and crushed red pepper. Cook for an additional 5-7 minutes, or until the vegetables have softened. Add garlic and sun-dried tomatoes and cook until garlic is fragrant, about 1 minute.

Step 2

Add ground beef and sausage cook until evenly browned, about 7 minutes, break up the meat with the back of a fork while cooking to eliminate any large chunks. Once meat is cooked through, add tomato paste and toss the vegetables and meat until evenly coated. Cook for about two minutes, then add wine and deglaze. Cook until wine has reduced by half, about 3 minutes.

Step 3

Add chopped tomatoes and liquid from the can along with bay leaves. Add Instant Pot® lid and set vent to the close or sealing position. Set the Instant Pot® to the manual high pressure setting for 30 minutes. When cooking time is up, let pressure release naturally for 15 minutes before manually releasing and remaining pressure.

Step 4

When you are able to open the Instant Pot®, turn the machine off, then reset it to the ‘sauté’ function. Let simmer for about 5 minutes or until the mixture thickens slightly. Turn the machine off again and find is discard bay leaves. When the sauce has settled to a gentle simmer, add heavy cream and season to taste.

Step 5

Serve over cooked pasta with Parmesan cheese on top. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.