In a large Dutch oven or heavy-bottomed pot, fry the diced bacon over high heat, 2-3 min, until the bacon begins to release its fat. Add the diced onions, carrot, and celery. Sauté the vegetables, with the bacon, over medium heat for 5 min, until the vegetables have softened slightly.

Increase heat to medium-high and add the ground beef. Cook the beef for 10-15 minutes, stirring often to break up any chunks, until it is evenly cooked and starting to brown. (If the meat begins to stick to the pan, lower the heat to medium-low.)

Once the meat is browned, add the water (or wine) and deglaze the pan by scraping the bottom of pan with a wooden spoon to loosen any stuck bits.

Add the milk and diced tomatoes along with the salt and pepper.

Bring the sauce to a simmer, then reduce the heat to low. Cover the pot and let the sauce simmer for 4 hours, stirring occasionally.

When the sauce is done, it should be thick, without much moisture. Taste the sauce and adjust the salt and pepper as desired.

Serve the Bolognese with tagliatelle, pappardelle, or fettuccini pasta that has been cooked according to the package directions.

Top with freshly grated Parmigiano-Reggiano cheese.