Instant Pot Beef Ragu Sauce

For Instant Pot:

1. Press the Saute function on the Instant Pot and add 2 slices smoked bacon. Cook until the bacon has rendered its fat and starts to turn golden.
2. Add 2 pounds ground sirloin to the bacon and break it up with the back of a wooden spoon. Cook until the ground beef is no longer pink.
3. Stir in 1 large onion, chopped, 2 medium stalks celery, chopped , 4 large cloves garlic, minced, 2 medium carrots and 1 roasted red pepper, chopped. Cook for an additional 3-5 minutes or until the vegetables are just starting to get tender.
4. Add 1 teaspoon dried basil and 1 teaspoon dried oregano, 2½ cups finely chopped tomatoes in their juice, 1 cup low-sodium beef broth, ¾ cup white wine and 2 tablespoons tomato paste. and 2 bay leaves. Stir to combine.
5. Secure the lid on the Instant Pot and set to high pressure for 45 minutes. Let the Instant Pot release pressure naturally. Adjust seasoning and serve over pasta, zucchini noodles or gnocchi.
6. Ragu will still be soupy because the Instant Pot doesn't allow for evaporation. To thicken it, put the Instant pot to the saute function and cook for 15-20 minutes, stirring occasionally, to allow the excess liquid to evaporate and concentrate the flavors.

For Slow Cooker:

1. In a large skillet over medium high heat, add the chopped bacon and saute for 2-3 minutes or until the bacon has rendered its fat and has started to brown, stirring occasionally.
2. Add the ground beef to the skillet and break it up with the back of a spoon, cooking until the beef has browned. Stir in the chopped onion, celery, carrots, garlic and cook for an additional 3-5 minutes, stirring occasionally until the vegetables are just tender.
3. Transfer the ground beef mixture to the crock pot and stir in the basil, oregano, tomatoes, beef broth, white wine and tomato paste. Place the lid on the Slow Cooker and set to Low for 6-8 hours, stirring occasionally.
4. Adjust seasoning and serve over pasta, zucchini noodles or gnocchi.

For Dutch Oven/Stovetop Method:

1. In a large dutch oven set over medium high heat, add the chopped bacon and saute for 2-3 minutes or until the bacon has rendered its fat and has begun to brown. Stir occasionally.
2. Add the ground beef to the pot and break it apart with the back of a wooden spoon. Cook, stirring frequently until the ground beef has browned.
3. Stir in the chopped onion, carrots, celery and garlic cooking until the vegetables start to get tender, about 3-5 minutes. Add the basil, oregano, chopped tomatoes, beef broth, white wine and tomato paste and stir to combine.
4. Place the lid on the dutch oven so that a little steam can escape and reduce the heat to medium low. Simmer for 1 1/2 to 2 hours, stirring occasionally. Adjust seasoning and serve over pasta, zucchini noodles or gnocchi.