2 oz (55 g) pancetta, finely chopped

1 lb (450 g) mix of ground meat (such as veal, pork, beef)

2 tbsp butter

1 onion, finely chopped

2 carrots, peeled and grated

2 celery stalks, finely chopped

2 garlic cloves, finely chopped

¼ cup (60 ml) white or red wine

1 cup (250 ml) beef broth

¼ cup (60 ml) 35% cream

¼ cup (60 ml) tomato paste

In a large non-stick skillet over medium-high heat, brown the pancetta and ground meat in half of the butter, breaking the meat up with a wooden spoon. Season with salt and pepper.

Meanwhile, preheat the pressure cooker on the Sauté function. Brown the onion, carrots, celery and garlic in the remaining butter. Season with salt and pepper. Add the meat mixture. Deglaze with the wine and cook 1 minute, stirring constantly. Add the broth and cream. Mix well. Add the tomato paste without stirring.

Cover and select the Meat function. Set the machine to cook for 20 minutes.

Let the pressure release and remove the lid. Mix well and adjust the seasoning.

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