Italian sauces reflect the rich variety and diversity of Italian cuisine and can be divided into three categories: Savory sauces used for dressing meats, fish, and vegetables; Savory sauces used to dress pasta dishes; and Dessert sauces.

 

With regional specialties and recipes passed from generation to generation, in Italy, pasta sauces have wide varieties. Whether it’s an oil-based sauce or a long-simmering sauce, authentic Italian sauces are made from scratch using the finest ingredients.

 

Most types of Italian pasta sauce fall into one of several distinct categories. There are tomato-based sauces, such as the classic spaghetti sauce or marinara; there are heavier, cream-based sauces; there are wine-based sauces, and there are oil-based sauces like pesto or Aglio e olio.

 

Ragu Alla Bolognese is perhaps one of the most famous pasta sauces from Italy. Bolognese sauce is a meat-based sauce derived from Bologna, Italy.

 

It is a slowly cooked sauce that requires several different techniques, from sautéing to braising. Bolognese sauce is versatile and can be served over many different forms of pasta and baked into lasagne.