Instructions

1. Peel and finely chop the onion, carrot, and celery.
   
2. Finely chop the pancetta and place it in a large pot. Cook over moderate heat for a couple of minutes, ensuring it doesn’t become crispy.
   
3. Add the oil, the chopped onion, carrot, and celery. Sauté for 2 minutes, stirring frequently.
   
4. Now add the ground meat and cook for 5 minutes, stirring occasionally.
   
5. Pour the white wine, increase the heat, and stir until the wine evaporates.
   
6. Add the tomato puree and mix well. When it starts to boil, reduce the heat and cover the pot with a lid, leaving a small gap. Let the ragù simmer for 3 hours, adding a bit of water if it becomes too thick.
   
7. At the end of cooking, pour in the milk, season with salt and pepper, and mix well.
   

---

For any questions or suggestions, you can write to me on Instagram by following this link: Bolognese sauce.

---

Enjoy your meal!