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A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

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

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

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