Yields about 4½ cups, enough for 1¼ to 1½ lb. of pasta; serves 6 to 8
Gently toss fresh or dried pasta with this ragù the Italian way, ladling it in gradually so it evenly coats the noodles but doesn’t overwhelm or saturate them.
– 2 Tbs. extra-virgin olive oil.
– 1 small yellow onion, finely diced.
– 1/2 medium carrot, peeled and finely diced.
– 1 medium rib celery, finely diced.
– 1 lb. ground pork (preferably from the shoulder).
– 1/4 lb. thickly sliced Prosciutto di.
– Parma, very finely diced.
– Kosher salt and freshly.
– ground black pepper to taste.
– 1/2 cup dry white wine.
– 1 28-oz. can Italian plum.
– tomatoes with their juices, passed through a food mill to remove their seeds.
– 1 cup homemade or lower-salt.
– canned chicken broth or beef broth.
– 1/2 cup hot milk.
Step 2: Raise the heat to high, add the pork and prosciutto, and season lightly with salt and pepper. Cook, stirring and breaking up the pork with a large spoon until the meat loses its raw color, 3 to 5 minutes (the meat won’t brown).
Step 3: Add the wine and cook, stirring, until it’s almost completely reduced, 3 to 5 minutes. Add the tomatoes and the broth. As soon as the liquid comes to a boil, reduce the heat to low and cook the sauce at a bare simmer for 2 hours.
Step 4: Add the hot milk and simmer half an hour longer, stirring occasionally. At this point, the sauce should have a thick but saucy consistency and a light reddish-brown color. If the sauce has thickened before the cooking time is up, cover the pot. If the sauce is still too thin at the end of cooking, continue to simmer gently, uncovered, until it’s thick. Taste and adjust the seasonings before serving tossed with your favorite pasta