Glossary of Italian Sauces

Accuighe
A sauce of anchovies flavoured with garlic, oil and parsley.

Aglio e Olio
Garlic and olive oil.

Alfredo
Butter, cream and fresh grated cheese, usually served with fettuccine.

Alle vongole
White clam sauce uses minced clams, clam juice, garlic, butter and parsley. Red clam sauce is based on tomato sauce flavoured with minced clams and chopped onion.

Amatriciana
A sauce of tomatoes, chopped ham, onion and red pepper, served with grated Romano cheese.

Bolognese
A rich meat sauce flavoured with tomatoes, wine, vegetables, milk and nutmeg. Also called ragu.

Burro
Butter and grated Parmesan cheese.

Carbonara
Sautéed prosciutto or crisp bacon and eggs.

Con prosciutto
Diced ham cooked with butter, olive oil, chicken broth, heavy cream, chopped parsley and pepper.

Frutti di mare
Seafood sauce.

Funghi e Piselli
A sauce of mushrooms, bacon and fresh peas.

Marinara
A sauce of fresh tomatoes, olive oil, garlic and basil.

Sugo di manzo
Ground beef, garlic, olive oil, butter, salt, beef stock and chopped parsley.

Verde
Melted butter, olive oil, garlic, onion and parsley.