Three Meat Ragu Sauce

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• ¼ cup olive oil
  Ingredient note

  Source: ¼ cup olive oil
• 1 pound lean ground beef
  Ingredient note

  Source: 1 pound lean ground beef
• 1 pound ground veal
  Ingredient note

  Source: 1 pound ground veal
• 1 pound ground pork
  Ingredient note

  Source: 1 pound ground pork
• 1 each large onion (chopped)
  Ingredient note

  Source: 1 large onion (chopped)
• 2 each large carrots (peeled and chopped)
  Ingredient note

  Source: 2 large carrots (peeled and chopped)
• 4 cans crushed tomatoes (28 ounces EACH)
  Ingredient note

  Source: 4 cans crushed tomatoes (28 ounces EACH)
• 6 each garlic cloves (minced)
  Ingredient note

  Source: 6 garlic cloves (minced)
• 6 ounces tomato paste (1 small can)
  Ingredient note

  Source: 6 ounces tomato paste (1 small can)
• 1 tablespoon sugar
  Ingredient note

  Source: 1 tablespoon sugar
• 3 teaspoons salt
  Ingredient note

  Source: 3 teaspoons salt
• 1 teaspoon black pepper
  Ingredient note

  Source: 1 teaspoon black pepper
• 2 teaspoons dried rosemary
  Ingredient note

  Source: 2 teaspoons dried rosemary
• 2 teaspoons dried thyme (or 2 fresh sprigs)
  Ingredient note

  Source: 2 teaspoons dried thyme (or 2 fresh sprigs)
• 2 teaspoons dried oregano
  Ingredient note

  Source: 2 teaspoons dried oregano
• 2 each bay leaves
  Ingredient note

  Source: 2 bay leaves
• 1 each zucchini (chopped)
  Ingredient note

  Source: 1 zucchini (chopped)
• ½ cup beef broth
  Ingredient note

  Source: ½ cup beef broth

1. Press the saute “more” mode for 18 minutes. Add in the oil, and once warm add in the 3 meats and onions. Brown the meats until no longer pink.
2. Drain off the fat after the meat has cooked.
3. Next, add in the remaining ingredients. Stir well and cover.
4. Place the lid to sealing mode and cook high pressure for 15 minutes.
5. Press cancel once time is up and allow to naturally release until all of the pressure is released.