Chop the onion, carrot, and celery into pieces about 3 mm across. Heat the olive oil in a 26 cm / 10-inch Dutch oven over medium-low heat, add the vegetables, and cook for 8 minutes, stirring, until soft and pale gold but not browned.

Raise the heat to medium-high and add the beef and pork. Break the meat up with a wooden spoon and cook for 10 minutes, leaving it alone for 2 minutes at a time, until the liquid has evaporated and the meat is browned. Stir in the tomato paste and cook for 1 minute.

Pour in the wine and scrape up the browned bits from the bottom. Cook for about 3 minutes until the wine has almost evaporated and the raw alcohol smell is gone.

Add the crushed tomatoes, water, bay leaf, 1/2 tsp salt, and the pepper. Bring to a bubble, then lower the heat to the lowest setting, set the lid ajar, and simmer for 90 minutes, stirring every 20 minutes, until the ragu is thick and oil collects at the edges. If it looks dry, add 50 ml of water at a time.

During the last 15 minutes of simmering, bring the 3 L of water to a boil in a 6-quart / 5.7 L pot and add the coarse salt. Remove the bay leaf from the ragu, taste, and adjust the salt.

Lower the Campofilone into the boiling water and cook for 1 to 2 minutes, tasting from 60 seconds, until the strands are tender with a slight spring. Scoop out 120 ml of pasta water, then drain right away.

Add the pasta to the ragu in the Dutch oven over low heat and toss with tongs for 30 seconds, loosening with a splash of the reserved water until the sauce clings to every strand. Divide among 4 warm bowls, top with the Parmigiano, and serve within 5 minutes.