Mix tomatoes, tomato paste, basil, oregano, parsley and garlic in a bowl with immersion blender.
Heat olive oil and sauté bacon.
Sauté onions, carrots, and celery, until soft.
Add meat, break apart and allow fluid to evaporate if any.
Add wine and deglaze and allow wine to evaporate.
Add tomato mixture and stir.
Pressure cook for 20 min.
Quick release and then simmer on low sauté setting until thickness is right.
Add heavy cream and parmesan.
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