Pour the milk into a large saucepan and bring to a boil. Slowly whisk in the semolina, stirring constantly. Reduce the heat to medium and cook until the mixture starts to pull away from the sides of the pan, about 10 to 15 minutes. Remove from heat and 1/2 cup butter, 3 tablespoons cheese, the egg, and the prosciutto. Season with nutmeg, salt, and pepper. Mix well.
Pour the semolina mixture out onto a moist work surface, either Formica or marble. Let cool.
Preheat the oven to 375F. Using butter, grease a 10-inch round baking dish.
Using wet hands, pat the semolina mixture down to 1/2-inch thickness. Cut the semolina into 1 1/2-inch rounds and arrange one layer of rounds across the bottom of the dish. Sprinkle the some of the cheese over the rounds and dot with a little butter. Make a second layer, leaving a 3/4-inch border all the way around. Sprinkle this layer with cheese and dot with butter as before, then make a third and fourth layer, leaving a successively larger border all the way around on each layer, and topping each layer with butter and cheese.
Bake until the top is browned, about 30 minutes.
To make the ragu, heat the olive oil in a heavy 6 to 8-quart saucepan until smoking. Add the onion, carrot and celery and cook until softened and light brown (about 12 to 15 minutes). Add the anchovy paste, chili flakes, rosemary, red wine and tomato sauce and bring to a boil. Season the meat with salt and pepper and drop into the tomato sauce mixture. Return to a boil and lower to simmer and cook 90 minutes. The meat should be falling apart with the poke of a fork. Allow to cool 10 minutes. In a food processor, barely pulse 4-ounce ladles of meat mixture until "stew" resembles meat sauce. Check for seasoning, spoon onto gnocchi and serve with parsley and Parmigiano Reggiano.