George’s Bolognese Sauce

3 slices thick sliced bacon diced

Set Instant Pot on sautee, low heat. Cook bacon until fat is rendered.

1 medium onion, diced
1 stalk celery, diced
1 large carrot, diced

Increase heat to medium. Cook veggies 5 minutes, stirring occasionally.

Add 1 pound ground beef, 1 pound ground pork, and 8 ounces sliced fresh mushrooms. Cook until the meat browns.

2 cloves garlic chopped
1/2 cup red wine

Increase heat to high. Cook, stirring until most of the liquid evaporates and the pan is deglazed.

Mix about 5 tablespoons tomato paste in 1 cup chicken stock. Add to the meat mixture and continue cooking.

Add lid, set Instant Pot to manual pressure 10 minutes, QR.

Add 1 cup chicken stock, stir. Lid back on, manual 10 minutes, QR.

Open, saute on medium until it reduces to desired thickness and add 1 tablespoon cream.

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