Yield: about 4 1/2 cups Total Time: 1 hour 25 minutes
1 tablespoon olive oil
1 tablespoon butter
4 ounces chopped pancetta
1 diced onion
1 peeled and diced carrot
1 diced celery stalk
2 minced garlic cloves
3/4 pound ground beef
3/4 pound ground pork
1/4 cup tomato paste
1/2 cup red wine
1 1/2 cups chicken stock
1 cup milk
2 bay leaves
2 tablespoons heavy cream
1 pound cooked pappardelle past
Use Electric Pressure Cooker. Medium heat, or Sauté
Warm 1 tablespoon olive oil and 1 tablespoon butter.
Add 4 ounces chopped pancetta and cook, stirring often, until starting to crisp, about 10 minutes.
Add diced onion, peeled and diced carrot, diced celery stalk, and minced garlic cloves and cook until onion is soft, 8 to 10 minutes.
Add ground beef and ground pork and cook, stirring often, until meat is fully cooked, 8 to 10 minutes.
Carefully lift insert out of pressure cooker with a potholder and pour everything into a mesh strainer set over a bowl.
Return meat mixture to pressure cooker insert and discard fat.
Season with salt and pepper to taste.
Stir in tomato paste and let cook about 2 minutes.
Pour in red wine and cook until reduced by half.
Stir in chicken stock, milk, and bay leaves.
Close lid, set pressure to high, and set timer to 10 minutes (it will take about 5 minutes for the pressure to build before cooking automatically begins).
Let pressure release naturally (about 15 minutes).
Stir in heavy cream and continue cooking, stirring often with lid off until sauce is thick, 10 to 15 minutes more.
Season to taste with salt and pepper.
Serve with pappardelle pasta.
Garnish with grated Parmesan and 1tbsp olive oil.