Instructions

Toss 1 pound 93 percent lean ground beef with 2 tablespoons water, ¼ teaspoon baking soda, and ¼ teaspoon pepper in bowl until thoroughly combined; set aside.
Pulse 6 ounces coarsely chopped pancetta in food processor until finely chopped, 15 to 20 pulses. Add 1 coarsely chopped onion, 1 peeled and coarsely chopped large carrot, and 1 coarsely chopped celery rib and pulse until vegetables are finely chopped and mixture has paste-like consistency, 12 to 15 pulses, scraping down sides of bowl as needed.
Heat 1 tablespoon unsalted butter and 1 tablespoon extra-virgin olive oil in Dutch oven over medium-high heat until shimmering. Add pancetta-vegetable mixture and ¼ teaspoon pepper and cook, stirring occasionally, until liquid has evaporated, about 8 minutes. Spread mixture in even layer in bottom of pot and continue to cook, stirring every couple of minutes, until very dark browned bits form on bottom of pot, 7 to 12 minutes. Stir in 3 tablespoons tomato paste and cook until paste is rust-colored and bottom of pot is dark brown, 1 to 2 minutes.
Reduce heat to medium, add beef mixture, and cook, using wooden spoon to break meat into pieces no larger than ¼ inch, until beef has just lost its raw pink color, 4 to 7 minutes. Stir in 1 cup red wine, scraping up any browned bits, and bring to simmer. Cook until wine has evaporated and sauce has thickened, about 5 minutes. Stir in 4 cups beef broth, ½ cup grated Parmesan cheese, and remaining 1½ cups water and bring to simmer. Reduce heat to low, cover, and cook for 20 minutes.
 Increase heat to medium-high and bring sauce to boil. Gently nestle 1 pound dried pappardelle into sauce and return to vigorous simmer. Cover and cook, stirring often, until pasta is tender, 10 to 12 minutes. Adjust sauce consistency with hot water as needed. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.