Step 1

Add oil to a large skillet or Dutch oven set over medium heat. Add onion and garlic, cook until soft and fragrant, about 3 minutes. Add celery and carrots, cook for 5 minutes.

Step 2

Add ground pork, break it up with a wooden spoon before it starts to brown. Sauté until cooked through and no longer pink, about 5 minutes. Add white wine and cook for 5 minutes more.

Step 3

Stir in the spices and tomato paste. Add crushed tomatoes and bring to a boil, then regulate the heat to maintain a strong simmer. Cook, stirring occasionally, 10-15 minutes.

Step 4

Meanwhile, cook the pasta in generously salted water until al dente. Then drain.

Step 5

When ready, add milk, ricotta and Parmesan to the sauce. Stir until combined. Adjust the seasoning with salt and pepper if needed. Add pasta and gently fold with a wooden spoon to coat in sauce.

Step 6

Divide ragu among bowls, top with thyme and finish off with lots of grated Parmesan, serve immediately. Enjoy!