Servings: 8

Ingredients
1 ½ tablespoons unsalted butter
1 sweet onion, diced
1 carrot, diced
1 celery rib, diced
1 pound lean ground beef
½ pound ground pork
4 ounces pancetta, diced
Kosher salt and freshly ground black pepper, to taste
¼ cup tomato paste
3 cloves garlic, minced
2 teaspoons dried oregano
¼ teaspoon crushed red pepper flakes
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
¾ cups dry red wine
1 (28-ounce) can crushed tomatoes
½ cup beef stock
¼ cup heavy cream
2 tablespoons chopped fresh parsley leaves

Steps

1. Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add onion, carrot and celery, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
2. Add ground beef, pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until browned, about 5-10 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.
3. Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
4. Stir in wine, scraping any browned bits from the bottom of the pot, and cook until reduced, about 2 minutes.
5. Stir in crushed tomatoes and beef stock. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
6. Select low sauté setting; simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes. Stir in heavy cream and parsley; season with salt and pepper, to taste.
7. Serve immediately.