Weeknight Ragu di Prosciutto

Instructions

1. If you are using fresh pasta, follow the instructions until it is time to rest the pasta (see note).
2. In a large pot, heat up the oil over low heat. Add the onion, carrot, sage, and prosciutto. Cook, stirring occasionally, for 5-15 min. The goal is a low slow simmered soffritto. Longer is better, but not necessary.
3. Bring the heat up to medium high and add the pork, breaking up into pieces. Cook until browned. Season with salt and pepper.
4. Add the wine and deglaze, scraping the pan. Simmer until the wine has reduced by half.
5. Stir in the tomato paste and add the chicken stock. Bring to a boil then turn down to a simmer and simmer, covered, on low for 1 hour. Taste and season with salt and pepper.
6. On a back burner, bring a pot of salted water to a boil, then reduce to a very low simmer in preparation to cook your pasta. Roll your pasta out to setting #5 (2mm), then slice lengthwise into 4 strips.
7. Just before the ragu is done, cook the pasta until it just floats (about 2 minutes) or according to package instructions, then drain without rinsing and set aside.
8. Stir in the bocconcini balls, then add the pasta in and gently toss with a pair of silicone coated tongs until pasta is coated. Serve with extra chopped sage and grated parmigiano reggiano.