1 pound 93% lean ground beef
2 Tablespoons water
1/4 teaspoon baking soda
salt and pepper
4 cups beef broth
6 ounces pancetta
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 Tablespoon butter
1 Tablespoon olive oil
3 Tablespoons tomato paste
1 cup dry red wine
1/2 cup Parmesan cheese, grated
1 pound tagliatelle
Pulse pancetta in food process or chopped.
Heat butter and oil in dutch oven. Add pancetta mixture and 1/4 t. pepper. Cook until liquid evaporates. (8 minutes)
Stir in tomato paste and cook 2 minutes longer.
Stir in wine and cook until liquid evaporates.
Add onion, carrot and celery. Pulse until paste-like.
Spread mixture in evenly in bottom of pot. Cook 7-12 minutes longer until very dark brown.
Add beef and cook 4-7 minutes.
Stir in broth and Parmesan. Bring to a simmer. Cover, reduce heat to low and simmer 30 minutes.