Hit SAUTE on a 6 quart Instant Pot, then once it reads HOT, add in bacon and cook until crispy.
Remove, and set aside, leaving the grease in the Instant Pot.
Add in beef, sausage, onion, carrot, celery, and garlic and cook, breaking up the meat as you go, until the beef is no longer pink.
Hit CANCEL on the Instant Pot, remove the beef mixture, and drain any excess grease.
Deglaze the Instant Pot with the red wine scrapping up any brown bits from the bottom, then stir in the beef broth.
Place the beef mixture back into the Instant Pot (don't stir), then pour the tomatoes, sauce, paste, and seasoning on top - DO NOT MIX - this helps avoid a BURN reading.
Cover and lock the lid - make sure the pressure valve is pointed toward SEALING.
Cook on HIGH pressure for 10 minutes.
Allow the Instant Pot to naturally release for 10 minutes before flipping the pressure valve to VENTING.
Stir in the crumbled bacon and balsamic, then taste and re-season, if necessary.
Serve over pasta and enjoy!
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