List of meat-based sauces

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File:Ragù napoletano.jpg
Neapolitan ragù atop pasta

This is a list of meat-based sauces, consisting of sauces prepared using various types of meats as a primary ingredient. Meat-based sauces are commonly served with or over rice, pasta, or other starches. Thick meat-based sauces are sometimes used as sandwich fillings.

Meat-based sauces

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  • Amatriciana, an Italian sauce containing tomatoes and pancetta[1]
  • Carbonara, an Italian sauce containing guanciale or pancetta and eggs[2]
  • Caruso sauce, an Uruguayan sauce of ham, cream, nuts and mushrooms served over pasta.
  • Cincinnati chili, a regional ground beef and tomato sauce typically served over pasta or hot dogs. Similar sauces are served on chili dogs or Coney Islands in Michigan, Rhode Island, and New York.[3]
  • Curry, a variety of southeast Asian-style sauces that can include meat, poultry, seafood, tofu, or vegetables braised with tomato puree, broth, coconut milk, yogurt, or other ingredients, often served over rice.[4]
  • Jajang, a meat and vegetable sauce that tops noodles in the Korean-style Chinese dish Jajangmyeon.[5]
  • Korma, an Indian sauce made with meat and/or vegetables braised in yogurt and served with rice.[6]: 24 
  • Palaver sauce, a west African stew-like sauce containing vegetables, meat and/or seafood, and served with rice, fufu, or other starches.[7]
  • Picadillo, a thick sauce of tomatoes and ground beef traditional to multiple cuisines with regional variations[8][9]
  • Ragù, an Italian meat-based sauce with numerous variations
  • Saltsa kima, a Greek topping for spaghetti.[14]: 124 
  • Satsivi, a Georgian dish of chicken in walnut sauce.
  • Sausage gravy, a sausage-based white sauce served with or over biscuits in the American south.[15]
  • Sloppy Joe, a thick sauce of tomatoes and ground beef often served as sandwich filling[16]

See also

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References

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  1. ^ Williams-Sonoma sauce. Simon & Schuster. p. 65.
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  10. ^ Sauces reconsidered : après Escoffier. Rowman & Littlefield Publishers. p. 108.
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