Bolognese is a form of ragu. Both types of pasta sauces contain meat—usually beef, pork, veal and pancetta. Ragu ...

And thus, that brings us to ragu alla Bolognese ... In a Dutch oven or large pot over medium-high heat, render the pancetta until crispy. Then strain and reserve the pancetta.

Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often. Add the onion and, when it begins to soften, stir in the carrot, celery and bay.

For best flavor, purchase a chunk of pancetta, which contains a decent amount of fat, and cut it yourself. The type sold pre-diced is too lean and cooks up with a tough, leathery texture.

Meanwhile, in a skillet over medium-low heat, melt butter, and sauté pancetta and shallots, 5-7 minutes. Add hazelnuts and garlic and continue to sauté until buttery and golden, a few minutes more.