- 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 for 2 minutes. 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 for 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.