Heat a dutch oven or pan over medium-high. Add the two slices of bacon and cook until the fat has started rendering, about 2 minutes. Add the onion, cooking for about two minutes.
Add the carrot and celery, continue stirring, until the vegetables start to become translucent, about 5 minutes.
Add ground beef and italian sausage. Add thyme. Break up ground beef and sausage with a wooden spoon or spatula. Cook until no longer red.
Add white wine and then add milk. Stir to combine. Add in the chopped tomatoes and stir to combine.
Lower the heat to medium-low. Let the sauce simmer for 30 minutes, removing some of the fat that comes to the surface every once in awhile.
Add the parsley and basil, stir.
For the spaghetti squash noodles, you can cook the spaghetti squash by following the directions here. Or to use your Instant Pot:
Cut the Spaghetti Squash in half lengthwise. Scoop out the seeds. Put it in the Instant Pot with one cup of water. Set it to high pressure for 5 minutes. When the timer goes off, release pressure. Scrape the insides of the spaghetti squash with a fork to get “noodles”.
Serve the Bolognese over the Spaghetti Squash and top with parmesan and more basil if desired.
