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Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.

A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.

A very thin edible covering, either natural or some form of a synthetic, that is used to enclose ground meat and other ingredients that have been processed into a sausage product.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.