1314 5th Avenue North * Historic Germantown * Nashville* 615.291.9922 * Tues - Sat 10am - 6pm

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All Lazzaroli Sauces are designed to compliment our Pasta & Ravioli.  A handful of high quality ingredients, olde world methods and a few family secrets are used to create our versatile homemade sauces.

All Sauces are sold in convenient & reuseable 16 ounce tubs

OUR FOUR MOST POPULAR SAUCES

 MARINARA

A slow cooked sauce of Italian tomatoes, garlic, onion, carrot, red wine, spices and grandma's secret ingredients. Feel free to include additional ingredients to create your own culinary masterpiece.
Pairs well with: Plain egg pastas, all cuts. Most ravioli except butternut squash, pumpkin, sweet potato & goat cheese pear.

LIGHT ALFREDO

A lighter, less complex version of the roman classic. Built around light cream, parmigiano reggiano, & pecorino romano this sauce is the perfect topper for Lazzaroli's fresh egg fettuccine. Pairs well with: Plain egg pastas, all cuts. Ravioli:  Spinach, Mushroom, Eggplant, Chicken & Gouda.

LEMON MASCARPONE

A creamy combination of mascarpone cheese, cream, pecorino romano, parmigiano and lemon zest. Pairs well with: Plain egg pastas, all cuts. Ravioli:  Artichoke, Kale and Pancetta, Spinach, Chicken & Gouda. Drizzle on grilled asparagus or steamed vegetables.

BOLOGNESE

The traditional hearty meat sauce from Bologna.  Tomato based with ground veal, beef, pork, porcini mushrooms, pancetta and cream. Lazzaroli's version is a touch leaner for the American consumer; not a thick stew like ragu-style. Pairs well with: Thick cuts of pasta (fettuccine, pasta rags, papardelle).  Ravioli:  Cheese, 4-Cheese, Spinach, Kale & Pancetta.

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OTHER SAUCES WE TYPICALLY CARRY:


TOMATO BASED SAUCES

Mama's Meat Sauce, Vodka, Puttanesca, Lobster & crab Tomato Cream, Red Pepper & Basil Marinara, Spicy Sausage, Arrabiata, Tomato Cream,  Baby Bella Marinara.


CREAM BASED SAUCES

Gorgonzola, Mushroom, Pecorino Cream, Marsala Cream, Butternut Cream.

 

SPECIAL SAUCES - AVAILABILITY CHANGES

Basil Pesto, Sundried Tomato Pesto, Red Pepper Pesto, Lamb Sugo, Pork Sugo. 

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Cooking Instructions   

  • Sauces are sold frozen to preserve freshness.  
  • You can defrost in the refrigerator overnight or cook, on low heat,  directly from the frozen state.
  • FOR FROZEN CREAM BASED SAUCES:  Add 1/4 cup of water to a cold pot and then gently place frozen sauce in pot. Set to low heat.  Don't walk away. Stir gently and often with wire whisk until defrosted and warmed through. To achieve a smoother consistency use an immersion blender.  Click here to see what one looks like! Immersion Blender.

 

 

Storing and using:  

Keep frozen until ready to use.  Refreeze unused portion or use within three days.

Serving  Suggestion:  

One 16 ounce tub should be plenty for one pound of pasta or 1 dozen ravioli; It is a matter of personal and family preference. You can always play it safe with two tubs.

Price Range:   4.99 -6.49