Set the Emeril Lagasse Pressure AirFryer to the Saute function; select Custom/Medium. Press the temperature button and set to 360ºF. Press the timer button; set to 50 minutes.

Add the olive oil and pancetta to the cooker and cook, stirring occasionally, until pancetta is crispy and has rendered its fat, 8 minutes. Add the onion, carrot, celery, garlic, 1 teaspoon of the salt, and the anchovies and cook, stirring occasionally, until the vegetables are very soft and lightly caramelized, 25 minutes. Add the tomato paste and cook, stirring, for 2 to 3 minutes, until lightly browned. Add the bay leaves and chicken livers and cook for 3 to 4 minutes. Add the beef, pork, remaining teaspoon of salt and the pepper, and cook until the meats are browned and broken into tiny pieces, 8 minutes. Add the wine, broth, and cream. Cancel the program if any time remains.

Add the pressure cooker lid to the unit, adjust the setting to Pressure/beef/medium for 30 minutes, and press start. Cook until the unit beeps and allow it to depressurize naturally for 12 minutes. Carefully release any remaining pressure and remove the lid.

Select the Saute/beef/Medium setting for 25 minutes. Add the remaining cream, a sprinkling of Parmesan cheese (if desired), and parsley and cook until the sauce is thickened and flavorful. Adjust the seasoning if necessary and serve over pasta.

Note:  This recipe was created specifically for the Emeril Lagasse Pressure AirFryer by Tristar. As such, cook times and temperatures may need to be adjusted if you would like to make this recipe in another pressure cooker.