Press BROWN/SAUTE, set the temperature to HIGH and then press START/STOP. When heated, add the olive oil and cook the onions, carrots and garlic while stirring until they begin to soften, approximately 3 to 5 minutes.
Add the beef, season with salt/pepper and cook while stirring until brown all the way through, approximately 3 to 5 minutes.
Add the wine and cook until reduced, 3 minutes. Add the oregano, basil, bay leaf, can of tomatoes, and tomato paste and stir to combine. Press START/STOP to turn off the saute function.
Secure the lid. Press PRESSURE COOK, set pressure to HIGH and adjust the time to 15 minutes. Make sure the STEAM RELEASE VALVE is in the "SEAL" (closed position). Press START/STOP.
Once cooking is complete and the pressure is released (either manually or automatically), open the lid.
Optional: If there’s too much liquid, turn back on to the BROWN/SAUTE setting to boil off some of the liquid for a thicker sauce.
Add cooked pasta to the multi-cooker bowl and stir thoroughly. Serve topped with freshly grated parmesan cheese.