Instructions

1.  Sautè the onions, carrots, and celery, then add tomato paste & garlic. Set Instant Pot to SAUTE – NORMAL (MEDIUM). Add olive oil and, once hot, add onions, carrots, and celery, and cook until softened, about 8-10 minutes. Add tomato paste and garlic and cook until tomato paste is brownish in color, about 1-2 minutes.
2. Brown the ground beef and sausage. Add ground beef and sausage and season with about ¾ teaspoon kosher salt and ½ teaspoon freshly ground pepper. Sauté for 5-6 minutes, breaking up meat with a fork or spoon, until most of the meat lightly-browned with just a little pink remaining.
3. Deglaze with the red wine. Turn the Instant Pot to SAUTE – HIGH, add the red wine (if using) and scrape any brown bits from the bottom. Cook 2-3 minutes, or until most of the wine has evaporated.
4. Add tomatoes, tomato sauce and seasoning. Stir in crushed tomatoes, tomato sauce, and Italian seasoning (or dried herbs). Bring to a simmer.
5. Cover and pressure cook on LOW. Put the lid on the Instant pot, seal, and set the unit to PRESSURE COOK – LOW for 10 minutes.
6. Quick release the pressure and simmer. Switch the Instant Pot to SAUTE – LOW and simmer, uncovered, for 10 minutes more, stirring frequently until the sauce has thickened to the desired consistency.
7. Add half-and-half and serve. Stir in heavy cream or half-and-half, or omit for a dairy-free sauce. Serve over cooked pasta or zoodles with plenty of freshly-grated Parmesan cheese and a sprinkling of parsley, if desired.