Weeknight Tagliatelle with Bolognese Sauce Recipe | America's Test Kitchen

Ingredients

• 1 pound 93 percent lean ground beef
• 2 tablespoons water
• 1/4 teaspoon baking soda
• Salt and pepper
• 4 cups beef broth
• 6 ounces pancetta, chopped coarse
• 1 onion, chopped coarse
• 1 large carrot, peeled and chopped coarse
• 1 celery rib, chopped coarse
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons tomato paste
• 1 cup dry red wine
• 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
• 1 pound tagliatelle