One-Pot Weeknight Pasta Bolognese

Toss beef with 2 tablespoons water, baking soda, and ¼ teaspoon pepper in bowl until thoroughly combined; set aside.

Pulse pancetta in food processor until finely chopped, 15 to 20 pulses. Add onion, carrot, and celery 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 butter and 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 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 wine, scraping up any browned bits, and bring to simmer. Cook until wine has evaporated and sauce has thickened, about 5 minutes. Stir in broth, Parmesan, 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 pasta 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.