This is a list of meat-based sauces, consisting of

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...

s 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

Amatriciana Sugo all'amatriciana (), or alla matriciana (in ''Romanesco'' dialect),Ravaro (2005), p. 395 also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in ...

, an Italian sauce containing tomatoes and

pancetta Pancetta () is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas. (in Italian). Uses For cooking, it is often cut into cubes (''cubetti di pancetta''). In Italy, ...

Carbonara Carbonara () is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, ...

, an Italian sauce containing

guanciale Guanciale () is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from ''guancia'', the Italian word for 'cheek'. Production Pork cheek is rubbed with salt and spices (typically ground black or red pepper, ...

and eggs * Caruso sauce, an Uruguayan sauce of ham, cream, nuts and mushrooms served over pasta. *

Cincinnati chili Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs ("coneys"); both dishes were developed by immigrant restaurateurs in the 1920s. In 2013, ''Smithsonian'' named one ...

, a regional ground beef and tomato sauce typically served over pasta or hot dogs. Similar sauces are served on

chili dog A chili dog is a hot dog served in a bun and topped with a meat sauce, such as chili con carne. Additional toppings may include cheese, onions, and mustard. The style has multiple regional variations in the United States, many calling for specif ...

s or Coney Islands in Michigan, Rhode Island, and New York. *

Curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in trad ...

, 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. ** Madras curry sauce is a south-Indian style red curry sauce. **

Massaman curry Massaman curry ( th, แกงมัสมั่น, , ) is a rich, flavourful, and mildly spicy Thai curry. It is a fusion dish, combining ingredients from Persia, the Indian subcontinent, and the Malay Archipelago (e.g., cardamom, cinnamon, clo ...

, a Thai curry * Jajang, a meat and vegetable sauce that tops noodles in the Korean-style Chinese dish Jajangmyeon. *

Korma Korma or qorma (; ; ) is a dish originating in Indian subcontinent, consisting of meat or vegetables braised with yogurt ( dahi), water or stock, and spices to produce a thick sauce or gravy. Etymology The English name is an anglicisation of Hind ...

, an Indian sauce made with meat and/or vegetables braised in yogurt and served with rice. * Palaver sauce, a west African stew-like sauce containing vegetables, meat and/or seafood, and served with rice,

fufu Fufu (or fufuo, foofoo, foufou ) is a dough-like food found in West African cuisine. In addition to Ghana, it is also found in Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, t ...

, or other starches. *

Picadillo Picadillo (, "mince") is a traditional dish in many Latin American countries and the Philippines. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredien ...

, a thick sauce of tomatoes and ground beef traditional to multiple cuisines with regional variations *

Ragù In Italian cuisine, ragù () is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of mea ...

, an Italian meat-based sauce with numerous variations ** Barese ragù, an Italian sauce containing pork and lamb ** Bolognese, an Italian ground beef, veal or pork sauce typically served over pasta **

Neapolitan ragù Neapolitan ragù (known in Neapolitan as and Italian as or ''ragù napoletano'') is one of the two most famous varieties of meat sauces called ragù. It is a speciality of Naples, as its name indicates. The other variety originated in Bologna ...

, an Italian meat sauce ** Ragù alla salsiccia, an Italian sausage-based sauce * Saltsa kima, a Greek topping for spaghetti. * Satsivi, a Georgian dish of chicken in walnut sauce. *

Sausage gravy Sausage gravy is a traditional Southern breakfast dish in the United States. After loose pork sausage is cooked in a pan and removed, a roux is formed by browning flour in the residual fat. Milk and seasonings, such as salt and pepper, are adde ...

, a sausage-based white sauce served with or over biscuits in the American south. *

Sloppy Joe A sloppy joe is a sandwich consisting of ground beef, onions, tomato sauce or ketchup, Worcestershire sauce, and other seasonings, served on a hamburger bun. There are several theories about the sandwich's origin. History Early and mid-20th ...

, a thick sauce of tomatoes and ground beef often served as sandwich filling

References

{{Reflist Meat-based sauces

Meat-based sauces

See also

References