in a large saute pan over medium heat, cook bacon for 4-5 minutes until fat melts
add the butter, onion, carrots and celery to the saute pan and cook for about 2 minutes
add the meat to the saute pan and season with 3/4 tsp salt and 1/4 tsp ground pepper. Saute for about 3 minutes breaking up the meat and stirring constantly.
add the white wine to the saute pan until it reduces down about 2 minutes.
spray Instant Pot with cooking spray. transfer contents of saute pan to the Instant Pot.
add crushed tomatoes, bay leaves, 3/4 tsp salt and 1/4 tsp pepper. Cover, make sure vent is set to sealed and set Instant pot with manual pressure on high for 15 minutes.
use quick release method (immediately press cancel and release steam). remove bay leaves, add half and half and stir.
serve over spaghetti squash (click here for how to cook) and garnish with parsley and grated parmesan cheese. Enjoy!