List of meat-based sauces

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.

Neapolitan ragù atop pasta

Meat-based sauces
  • 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

References
  1. Williams-Sonoma sauce. Simon & Schuster. p. 65.
  2. Lynne Rossetto Kasper (1999). The Italian Country Table. Scribner. p. 90.
  3. Woellert, Dann (2013-04-16). The Authentic History of Cincinnati Chili. Arcadia Publishing. ISBN 9781625840622.
  4. Sen, Colleen Taylor (2009-11-15). Curry: A Global History. Reaktion Books. ISBN 9781861897046.
  5. "Jjajangmyeon: A Shared Cultural Icon". The RushOrder Blog. Retrieved 2019-09-24.
  6. Singh, Dharam Jit (1970). Indian Cookery. Penguin. ISBN 9780140461411. Singh's. Indian Cookery, Penguin, 1970,.
  7. Osseo-Asare, Fran (2005). Food Culture in Sub-Saharan Africa. Greenwood Publishing Group. ISBN 9780313324888.
  8. "Lunchbreak: Picadillo". WGN-TV. September 18, 2018. Retrieved January 26, 2019.
  9. "The Ultimate Cuban Comfort Food: Picadillo". The New York Times. September 21, 2014. Retrieved January 26, 2019.
  10. Sauces reconsidered : après Escoffier. Rowman & Littlefield Publishers. p. 108.
  11. 1001 Foods To Die For. Andrews McMeel Publishing. 2007. p. 204. ISBN 978-0-7407-7043-2. Retrieved June 5, 2017.
  12. "Why you won't find spaghetti bolognese in Italy". The Local. September 14, 2016. Retrieved January 26, 2019.
  13. Salse e sughi: per rendere più stuzzicanti i tuoi piatti (in Italian). Edizioni Gribaudo. 2010. ISBN 9788879069632.
  14. Walsh, Robb (2015). The Chili Cookbook. Berkeley CA: Ten Speed Press. ISBN 978-1-60774-795-6.
  15. Edge, John T. (2014-02-01). The New Encyclopedia of Southern Culture: Volume 7: Foodways. UNC Press Books. ISBN 9781469616520.
  16. Potempa, Philip (September 16, 2016). "From the Farm: Recipe for the sloppy Joe sandwich dates back to the 1930s". Post-Tribune. Retrieved June 5, 2017.
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