Instructions: Heat the olive oil in a large saucepan. Add the onion, chopped basil, mint, sage, and rosemary, and cook over low heat, stirring occasionally, until the onion has softened, about 7 minutes. Add the ground pork, season with salt and pepper, and cook over moderate heat, breaking up the pork, until the meat is mostly white. Add the wine and cook until almost evaporated, about 4 minutes.

Add the tomatoes with their liquid and simmer over low heat for 1 hour, stirring occasionally. Stir in the fennel seeds and season with salt and pepper.

In a bowl, stir the ricotta, then stir in the milk and marjoram and season with salt and pepper. Spoon the ricotta into shallow pasta bowls.

Cook the rigatoni in boiling salted water until al dente, then drain. Add the pasta to the ragu and simmer, stirring for 1 minute; season with salt and pepper. Spoon the pasta into the bowls, garnish with the basil sprigs and serve.

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