Pour one liter of whole milk into a saucepan and bring it to a boil over medium heat.

Allow the milk to cool slightly, then use a strainer or tongs to collect the cream that rises to the surface and set it aside in a bowl. Once the cream is extracted, reserve half a liter of the remaining milk to use in cooking the ragù.

Finely chop celery, carrot, and onion.

Chop bacon first into small pieces, and then further chop or mince until paste-like and slightly grainy.

Heat a large saucepan, preferably earthenware, over medium-low heat. Add the chopped bacon and sweat it, stirring continuously with a wooden spoon, until the fat slowly renders and coats the bottom of the pan. Then raise the heat and brown the bacon in its own fat for about 3/4 minutes.

Add the chopped vegetable mix (onion, celery, carrot) to the bacon and sauté for about 7–8 minutes.

Add the ground meat and break it up well with a wooden spoon so it releases some of its liquids, which will evaporate away (this will take about 20 minutes).

Once the liquids from the meat have been absorbed and evaporated, add a glass of dry white wine.

Allow the alcoholic portion to burn off over high heat, then once absorbed, add tomato puree. Stir to combine.

Add 250 ml of vegetable broth. Cover and bring to a boil over high heat, then reduce heat and simmer for about 2 1/2 with the lid slightly ajar, stirring occasionally. Around the halfway point, add about 250 ml of milk and stir to incorporate, then continue cooking with the lid partly open. Once this milk is absorbed, add the remaining 250 ml.

Season with salt and pepper to taste.

Stir in the cream obtained from boiling milk. Continue cooking for another 15 minutes, or until the cream is fully absorbed.

The authentic Bolognese sauce is ready!