Sofrito is heavily emphasized as the third critical component in a "sofregit" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard "sofregit" recipe. Some "sofregit" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes "soffritto". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the
Pasta format from its closest Italian relatives, in this case the fusilli. In Sweden, spaghetti is traditionally served with "köttfärssås" (Bolognese sauce), which is minced meat in a thick tomato soup. In the Philippines, spaghetti is often served with a distinct, slightly sweet yet flavourful meat sauce (the base of which would be tomato sauce or paste and ketchup), frequently containing ground beef or pork and diced hot dogs and ham. It is spiced with some soy sauce, heavy quantities of garlic, dried oregano sprigs and sometimes with dried bay leaf, and afterwards topped with grated cheese. Other pasta dishes are