Add ghee to Instant Pot and press saute. Once the fat has melted, add the onion and mushrooms and saute, stirring occasionally for 7 minutes. Add the celery, carrot and garlic and saute for 3 minutes. Add ground beef, breaking it up with a wooden spoon and cook until its browned 5-7 minutes. Add wine and deglaze the pot, scraping up any browned bits with a a wooden spoon. Add stock, tomatoes, basil, parsley, oregano, salt and melon zest giving it all a stir.
Now press manual and set to high pressure for 15 minutes.
Once the timer sounds, press keep warm/cancel. Using an oven mitt, do a quick release and open lid.
Press saute and give the sauce a stir then add the milk and crumbled bacon. Allow the sauce to come to a simmer and stir until the milk is fully mixed in. Simmer for about 5 minutes or until the sauce slightly thickens. Press keep war and allow sauce to rest for 10 minutes.
Serve hot over cooked grain and gluten free pasta or cooked spaghetti squash. Top with nutritional yeast flakes.