Directions

1. Place pancetta in the bottom of pressure cooker, laid flat in a single layer.
2. Set to "slow cook" to render fat.
3. After pancetta begins to slightly sizzle, or after 5 minutes, add onions, carrot, and celery.
4. Cook until well softened, about 10 minutes. Add small amount of butter or olive oil if ingredients begin to stick.
5. Set cooker to "sear" and add ground beef. Brown well, stirring occasionally, about 5-7 minutes.
6. Add wine, scrape bits from bottom and sides of pan, and cook until wine has evaporated, about 7 minutes.
7. In a medium bowl, mix tomato paste with beef stock, sea salt, and pepper. Pour stock mixture into the cooker and stir well.
8. Close lid and lock. Set to "rice" for 10 minutes.
9. When done, quick release until all pressure is released.
10. Open and add 1_c water and stir well, scraping bottom and sides.
11. Close lid and lock. Set for an additional 10 minutes.
12. When done, quick release until all pressure is released.
13. Open. Serve bolognese over cooked rigatoni.