Instant Pot® Ragu Bolognese Sauce
Set 6-quart Instant Pot™ or SAUTE. Add oil and pancetta and cook, stirring often, until starting to crisp, about 8 to 10 minutes. Add onion, carrot, celery, and garlic and cook, stirring, until vegetables are softened, about 6 to 8 minutes. Add ground beef, sausage, salt and pepper and cook, stirring often, until meat is no longer pink, 8–10 minutes. Drain fat.
Stir in tomato paste and cook, stirring, until it turns a rusty red, about 5 minutes. Pour in wine and cook until reduced by half, about 3 or 4 minutes. Stir in stock, cream and bay leaf. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 30 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Remove bay leaf and discard.
Set to SAUTE and cook, stirring and breaking up any larger clumps of meat with the back of the spoon, until slightly thickened, about 4 to 6 minutes. Taste and season with salt and pepper, if necessary.
Make-ahead: This sauce can be frozen for up to 3 months.