Top 59 Italian Sauces

Sugo alla Genovese is a traditional sauce that, despite its name, originates from Naples, but it was likely brought over to the city from Genoa by Genovese immigrants during the Renaissance period. The sauce is prepared by sautéeing veal or beef in olive oil with large amounts of onions, carrots, and celery for a long time, usually from 2 to 10 hours. White wine or stock are often added to the sauce to enrich its flavors. Once done, sugo alla Genovese is served either as it is or the meat is served separately from the sauce. It's traditionally paired with pasta types such as ziti or rigatoni, and the dish is then garnished with tomatoes and topped with grated pecorino.Expand

Ragù di cinghiale is a traditional meat sauce hailing from Tuscany, but it's also prepared in other Italian regions such as Veneto and Umbria. The ragù is made with a combination of cinghiale (wild boar) meat, tomatoes, red wine, carrots, onions, celery, garlic, olive oil, and spices and herbs such as bay leaves, sage, and rosemary. Once prepared, this hearty meat sauce is traditionally served with pappardelle pasta, and not that often with tagliatelle. The pasta and the suace are tossed together, then sprinkled with grated cheese.Expand

This traditional Italian meat sauce consists of ground beef, pork, or a combination of both, that is sautéed alongside a sofrito of onions, carrots, and celery, a splash of red wine, and canned tomatoes. The mixture is traditionally seasoned with salt and pepper, and it can optionally be enhanced with tomato paste and porcini mushrooms. Sugo di carne is typically enjoyed over pasta dishes such as penne, rigatoni, tagliatelle, fetuccine, or pappardelle, which are often sprinkled with freshly grated parmesan cheese on top. This traditional meat sauce is also frequently used in the preparation of lasagna.Expand

Pesto Genovese is a sauce with origins in the Italian city of Genoa. Traditionally, it consists of basil, garlic, pine nuts, olive oil, and cheeses such as Parmigiano Reggiano or Pecorino. Its name stems from the word pestare, meaning to pound or crush, referring to the original method of making the sauce with a mortar and pestle. It is said that pesto originated from the ancient Romans who ate a paste called moretum, made by crushing together ingredients such as cheese, herbs, and garlic. Pesto is usually used with pasta, traditionally with trofie or trenette, but can also sometimes be served with sliced tomatoes or boiled potatoes.Expand

Ragù alla Bolognese was invented in the late 18th century by Alberto Alvisi, a chef of Pope Pius VII. The base of this classic is made with beef, pork or a combination of both, as well as ripe, fresh tomatoes or tomato purée, red or very dry white wine, nutmeg, salt, and pepper. Common additions may also include Italian pancetta and milk or cream. Traditionally, ragù alla Bolognese is served with tagliatelle pasta, and it is an essential part of lasagne alla Bolognese. It can also pair well with pappardelle, fettuccine or homemade farfalle. Most dishes that are prepared with ragù alla Bolognese are typically served with the freshly grated Parmigiano-Reggiano cheese. It is believed that the first written mention of the ragù can be found in La Scienza in Cucina e l'Arte di Mangiar Bene, a culinary manual written by Pellegrino Artusi in 1891, while the recipe for the original ragù alla Bolognese was first registered with the Bologna Chamber of Commerce on October 17, 1982.Expand

Named after Amatrice, a provincial town in the Sabine Hills northeast of Rome; the iconic Amatriciana sauce is often considered a part of the "holy trinity of Roman pasta", together with carbonara and cacio e pepe. Amatriciana was invented in the 17th century by adding tomatoes to the already famous gricia sauce – diced tomatoes are sautéed in fat rendered from juicy bits of guanciale (cured pork jowl), then tossed together with grated pecorino cheese and either spaghetti or bucatini pasta. The first recipe for Amatriciana was published in the 1790 cookbook L’Apicio Moderno by Francesco Leonardi, a renowned Roman chef and author. Over time, this classic Italian dish became so popular it was featured in several movies, from Alberto Sordi’s 1954 film An American in Rome and Luciano Salce’s 1978 Where Are You Going on Holiday? to Ryan Murphy’s Eat Pray Love, in which Julia Roberts joyfully wolfs down a portion of spaghetti all’Amatriciana while sitting on the terrace of a typical Roman osteria. With delicate heat from pepperoncino peppers, the sweetness and tartness from the tomato-based sauce, the sharpness of pecorino, and the fatty richness of guanciale, Amatriciana is best enjoyed with medium-bodied, smooth Italian reds such as Montepulciano d’Abruzzo and Sangiovese.Expand

Ragù Toscano is a hearty Italian meat sauce from Tuscany, consisting of ground beef, bits of sausage, tomatoes, wine, olive oil, and a sofrito made from onion, carrots, and celery. There are numerous variations on the ragù depending on the region where it is prepared. The ragù can be used with various pasta types such as lasagne. Unlike the traditional ragù from Emilia-Romagna, ragù Toscano is not that red and is somewhat drier.Expand

Ragù Napoletano is a traditional meat and tomato sauce originating from Naples. In the past, it was prepared by the portinai or doormen who sat while observing the comings and goings of tenants as well as the sounds of the barely simmering dish, hence its other name, ragù guardaporta. This ragù is cooked very slow and long over very low flames. Unlike the famous ragù alla Bolognese, the Neapolitan version doesn't start with a battuto (carrots, onions, celery), includes huge amounts of tomato sauce, and incorporates whole cuts of meat instead of ground or chopped meat. The sauce is usually started with an onion soffritto with the addition of a local aromatic herb called piperna for extra flavor and aroma. Regarding the types of meat, there are as many recipes as there are cooks, but most people use beef (especially a cut from the beef chuck called locena), pork (ribs and bone-in chops), or a combination of both. This ragù should never be simmering, but only forming a small bubble or a few of them on top, called peppiare in the Neapolitan dialect. Due to the lengthy preparation, it's recommended to prepare ragù Napoletano a day or two in advance, and as a bonus, the flavors will even become better, gaining more complexity and depth over time. The sauce is typically used with various types of pasta, while the rest of the meat is served as a secondo along cime di rapa or friarielli (also known as rapini).Expand

Salsa di noci is a flavorful Ligurian sauce made with walnuts, garlic, butter, cream, olive oil, and cheeses such as Parmigiano-Reggiano or Grana Padano. The creamy, nutty sauce is often made in a mortar, just like the popular basil pesto. Traditionally, the sauce is served with pansotti, which are filled with ricotta and spinach, but it can also be paired with other pasta varieties such as fettuccine. It is recommended to pair the dishes with fresh Ligurian red and white wines.Expand

This traditional Romagna-style ragù consists of ground veal and diced chicken livers that are sautéed alongside onions, pancetta, carrots, celery, salt, pepper, fresh tomatoes, and red or white wine. Though similar to the ragù alla Bolognese, according to the Italian Academy of Cuisine, ragù alla Romagnola does not employ cream or milk. The sauce is typically served over various types of pasta such as tagliatelle or penne.Expand

Filippo Berio is one of the most renowned Italian olive oil brands, with a tradition dating back to 1867 when Filippo Berio first registered his mark of quality. From the very beginning, the company built its reputation on authentic flavor and strict quality control, and today it operates under the Salov Group, established in 1919 in Lucca.

Their portfolio includes a wide range of products - from extra virgin and classic olive oils to mild and specialty lines, as well as flavored oils, pestos, vinegars, and glazes. The brand is recognized for combining traditional Italian craftsmanship with modern technologies and the demands of a global market.

Throughout its history, Filippo Berio has been synonymous with accessible and consistent oil that has become part of the everyday kitchen for consumers around the world. It is also acknowledged as an ambassador of Italian gastronomy, linking its products to the Mediterranean diet and lifestyle.

At the same time, the brand has sought to maintain a balance between large-scale production and preserving its original identity. The strength of Filippo Berio lies in its recognizable name, worldwide distribution, and ability to connect tradition with modern consumer culture.

Today, it stands as a symbol of olive oil that unites Italian heritage, broad accessibility, and culinary enjoyment, making it a staple on the international stage.Expand

Agricola Il Trebbio is a family-owned agricultural estate and artisanal producer located in the serene countryside of Trebbio, near Sansepolcro in the heart of Tuscany. Surrounded by rolling hills and centuries-old traditions, Il Trebbio embodies a deep connection to the land, nature, and the authentic flavors of the region. The farm spans over 30 hectares, where fruits, vegetables, olives, and herbs are cultivated using organic and sustainable methods.

Everything is grown with care, harvested at peak ripeness, and processed by hand in small batches to ensure the highest quality and preserve the natural character of each ingredient. Under the brand "I Vasetti del Trebbio", Il Trebbio creates a collection of traditional Tuscan delicacies: rustic sauces, creamy vegetable spreads, fragrant jams, spiced mostardas, golden honey, and extra virgin olive oil. Each recipe is inspired by the rhythms of the seasons and passed down through generations, staying true to the essence of homemade simplicity. More than just a place of production, Il Trebbio is a living expression of Tuscan heritage.

Its products reflect a philosophy of respect—for the land, for time-honored methods, and for honest, nourishing food. Every jar tells a story of care, passion, and the quiet beauty of rural life. Expand

Casa Montalbano is a family-run business based in Sambuca di Sicilia, Sicily, established in 1998 by Giuseppe Salvatore Montalbano, his wife Maria Montana, and their children. The company is known for processing and preserving agricultural products, focusing on maintaining the high quality of traditional Sicilian foods such as sauces, pestos, jams, and preserves.

Their products are distinguished by the use of fresh, local raw materials and a blend of traditional recipes with innovative production techniques. In 2009, Casa Montalbano expanded with a new production facility on the shores of Lago Arancio, which marked a significant step in their growth and ability to meet global market demands. Their product range includes a variety of items, all characterized by the absence of colorants or preservatives, highlighting their commitment to natural and high-quality ingredients.

Some of their popular products include Caponata di Melanzane, various types of pestos, and a selection of jams and marmalades made from local fruits.Expand