With the rack in the middle position, preheat the oven to 325°F (165°C).
In a Dutch oven over medium-high heat, brown half of the meat at a time in half of the oil. Season with salt and pepper. Set aside on a plate.
Add the onions and garlic to the pot. Cook for 5 minutes or until the onions are translucent. Add the rosemary. Deglaze with the wine and let reduce by half. Return the meat to the pot. Add the broth and beets. Bring to a boil. Cover and cook in the oven for 2 hours 30 minutes. Remove the pot from the oven and set aside.
Increase the oven temperature to 400°F (200°C). Line a baking sheet with parchment paper.
Spread the pancetta slices out in the baking sheet. Bake for 10 to 12 minutes or until crispy. Drain on paper towels. Set aside.
Meanwhile, in a pot of salted boiling water, cook the pasta until al dente, about 4 to 5 minutes for fresh pasta. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
Add the pasta to the Dutch oven of meat and sauce. Stir to coat well in the sauce. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
Serve the pasta on plates. Garnish with crushed crispy pancetta and the blue cheese.