sughi

Sughi is the Italian plural form of sugo, meaning sauce, gravy, or broth. In Italian cuisine, a sugo is a prepared mixture used to flavor dishes, most commonly pasta. The term derives from Latin succus, meaning juice or sap, and has been part of Italian culinary language for centuries. Sughi can range from simple tomato sauces to complex meat-based preparations.

Within the category of sughi, tomato-based sauces are among the most common, known as sugo al pomodoro. Meat-based varieties are often called ragù and are regarded as a type of sugo; regional forms include ragù alla bolognese from Bologna and ragù napoletano from Naples, each with its own balance of soffritto, wine, tomatoes, and long simmering. Other sughi may feature seafood, vegetables, mushrooms, or herbs. Simple examples typically include olive oil, garlic or onion, tomatoes, and basil.

Usage and terminology vary by region. Sughi are typically simmered to develop depth of flavor and served with pasta, polenta, or vegetables. In some regions, sugo and salsa are used interchangeably, while in others sugo implies a more cooked, savory sauce and salsa a fresher or lighter one. In modern cooking, sughi also appear as commercially produced pasta sauces, sold in jars or tins for convenience.