Rigatoni With Pork Ragù And Fresh Ricotta

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2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1/2 cup coarsely chopped basil, plus 4 tiny basil sprigs for garnish

1/4 cup coarsely chopped mint

1 tablespoon coarsely chopped sage

1 teaspoon minced rosemary

1 pound ground pork

Salt and freshly ground pepper

1/2 cup red wine

One 28-ounce can Italian plum tomatoes, crushed with their liquid

1/4 teaspoon fennel seeds

1 1/2 cups fresh whole-milk ricotta

1/4 cup milk

1 teaspoon minced marjoram

1 pound rigatoni

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