In the InstantPot, fry the bacon in a pan until slightly crispy.
Add the turkey and the celery, carrots, garlic and onion to the pot and cook for 5 minutes, breaking up the meat into small pieces. It doesn’t have to be cooked all the way, just browned and broken into small pieces.
Add the crushed tomatoes, dried oregano and thyme and red wine.
Place the top on the InstantPot to secure and cook on manual for 20 minutes.
Release the steam valve, and stir in a good slug of heavy cream.
Scoop sauce on top of pasta and add fresh chopped parsley and basil and grated parmesan cheese.