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Ingredients

• 10 ounces pancetta, diced into 1⁄2-inch cubes
• 5 ounces speck or coppa heels, diced into 1⁄2-inch cubes
• 1 pound mortadella, diced into 1⁄2-inch cubes
• 4 stalks celery, roughly chopped
• 5 medium carrots, roughly chopped
• 3 medium onions, roughly chopped
• 2 cloves minced garlic
• 1⁄2 cup extra-virgin olive oil
• 1 cup tomato paste
• 1 tablespoon crushed red pepper
• 3 tablespoons dried marjoram
• 1⁄2 teaspoon ground nutmeg
• 5 pounds ground beef
• 1 pound ground pork
• 1⁄4 cup salt
• 1 tablespoon black pepper
• 3 cups red wine
• 4 cups chicken stock
• 49 fluid ounces tomato passata
• 6 ounces Parmesan or grana Padano rind
• 1⁄4 cup tomato vinegar or sherry vinegar

Directions

1. Freeze the pancetta, speck/coppa, and mortadella. Grind using either a meat grinder or a food processor in a bowl and set aside.
2. Into a separate bowl, run celery, carrot, onion, and garlic through the meat grinder/food processor. The resulting blend should be finely minced vegetables.
3. Heat a large, heavy-bottom pot over medium- high heat. Add in olive oil and the ground pancetta/speck/mortadella mixture. Render for about 4 to 5 minutes.
4. Add the minced vegetables to the pot and cook for about 10 minutes.
5. Once the vegetables have softened, add the tomato paste and cook briefly. Add in the crushed red pepper, marjoram, and nutmeg and cook briefly until fragrant.
6. Add in the ground beef and pork, season with salt and pepper, and cook until the meat is broken down and cooked through. You don’t want to brown the meat.
7. Stir in the wine and reduce until the alcohol is cooked off. Add in the chicken stock, Parmesan/ grana Padano rind, and tomato passata. Bring everything to a boil, lower the heat, and simmer gently until the sauce has thickened, about 1-2 hours.
8. Once the sauce has finished cooking, add in the tomato/sherry vinegar.
9. To serve, boil choice pasta per package instructions. Add a few ladles of sauce into a pan, as well as the cooked pasta, a dash of pasta water, a knob of butter, and a small splash of heavy cream or milk. Toss everything together and serve garnished with a nice olive oil and some grated cheese of your choice.

Alpino is located at . Call 313-524-0888 or visit for more information. Plus, visit hourdetroit.com for even more recipes from area restaurants including Side Hustle Lounge’s candied bacon steak and Aurora Italiana’s Frutti di Mare.��

This story originally appeared in the August 2024 issue of ������ Detroit magazine. To read more, pick up a copy of ������ Detroit at a local retail outlet. Our will be available on Aug. 6.