Add the ground pork, and season with the salt and crushed red pepper. Reduce the heat to medium, and cook until the pork releases its juices, about 7 minutes. Increase the heat to get the juices boiling, and cook until they are reduced away and the pork is browned, about 5 minutes.
Bring a large pot of salted water to a boil for the pasta. Butter a 9-by-13-inch baking dish. Sprinkle with the bread crumbs, and tap to coat the interior of the dish, tapping out the excess. Run the pork shoulder through the coarse holes of a meat grinder. (You can also use pre-ground pork or sausage, but the coarsely ground texture is preferred).
Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta.
The ragu was so spectacularly delicious — and so rich, no one could entertain the idea of seconds.