Meat-based Sauces

This traditional Italian meat sauce consists of ground beef, pork, or a combination of both, that is sautéed alongside a sofrito of onions, carrots, and celery, a splash of red wine, and canned tomatoes. The mixture is traditionally seasone... READ MORE

Ragù alla Bolognese was invented in the late 18th century by Alberto Alvisi, a chef of Pope Pius VII. The base of this classic is made with beef, pork or a combination of both, as well as ripe, fresh tomatoes or tomato purée, red or ... READ MORE

Named after Amatrice, a provincial town in the Sabine Hills northeast of Rome; the iconic Amatriciana sauce is often considered a part of the "holy trinity of Roman pasta", together with carbonara and cacio e pepe. Amatriciana was invented in the ... READ MORE

Sugo alla Genovese is a traditional sauce that, despite its name, originates from Naples, but it was likely brought over to the city from Genoa by Genovese immigrants during the Renaissance period. The sauce is prepared by sautéeing veal or... READ MORE

Ragù Napoletano is a traditional meat and tomato sauce originating from Naples. In the past, it was prepared by the portinai or doormen who sat while observing the comings and goings of tenants as well as the sounds of the... READ MORE

Ragù di cinghiale is a traditional meat sauce hailing from Tuscany, but it's also prepared in other Italian regions such as Veneto and Umbria. The ragù is made with a combination of cinghiale (wild boar) meat, tomatoes, red wine, car... READ MORE

Ragù all'anatra is an Italian meat sauce that's usually prepared with a combination of duck, garlic, onions, carrots, celery, guanciale, tomato purée, red wine, and herbs such as sage, parsley, bay leaves, and thyme. The vegetables a... READ MORE

Ragù Toscano is a hearty Italian meat sauce from Tuscany, consisting of ground beef, bits of sausage, tomatoes, wine, olive oil, and a sofrito made from onion, carrots, and celery. There are numerous variations on the ragù depending ... READ MORE

In Apulia—just like in other parts of Italy—stews and sauces are most often made with a variety of different meats: pork and veal, chicken, rabbit, lamb, or even a selection of game meat. Traditionally, ragù alla Pugliese is mad... READ MORE

This traditional Romagna-style ragù consists of ground veal and diced chicken livers that are sautéed alongside onions, pancetta, carrots, celery, salt, pepper, fresh tomatoes, and red or white wine. Though similar to the rag&ugr... READ MORE

Ragù bianco (also dubbed white ragù) is often described as a tomato-less version of the ragù alla Bolognese. It originated in northern Italy (most probably Emilia-Romagna) under the influence of French sauces... READ MORE

Salsa tuco is a staple in Argentina and Uruguay, used as pasta sauce that is heavy on meat and vegetables. Although the ingredients for tuco sauce can vary, it is typically made with similar ingredients – meat, sliced carrots, onions, tomato... READ MORE

Ragù di chianina is an Italian meat ragù that uses beef obtained from the world-renowned Italian breed of cattle called chianina. The ragù combines ground chianina beef, ground pork, and minced sausage meat with a sof... READ MORE

Lechon sauce or sarsa ng lechon is a traditional sauce that's served as an accompaniment to lechon roasted suckling pig. The sauce is made with a combination of pork liver, vinegar, sugar, bread crumbs, onion, garlic, and seasonings (salt... READ MORE

Ragù all'Abruzzese is a traditional meat-based sauce hailing from the region of Abruzzo. The key component of this ragù is lamb meat because local farmers have raised sheep for centuries. Besides chunks of lamb shoulder, other ingred... READ MORE

Ragù d'agnello is a traditional meat sauce originating from Umbria. It's made with pieces of lamb, olive oil, garlic, rosemary, white wine, and tomato purée. The garlic and rosemary leaves are sautéed in olive oil, followed by... READ MORE

Suugo suqaar is Somali beef sauce, unique for the use of hawaij, an Arabic spice blend of cumin, black pepper, turmeric, and cardamom. Suugo suqaar is an adaptation of similar Italian beef sauces, which were introduced to Somali cuisine by Italian... READ MORE

Ragù di prosciutto crudo is a traditional meat-based sauce originating from Italy. It's usually made with a combination of prosciutto crudo, onions, tomato purée, white wine, and extra-virgin olive oil. This simple ragù is mad... READ MORE

Cibreo is a traditional Tuscan specialty made with chicken giblets as the key ingredient. The livers, combs, testicles, and hearts are peeled and chopped, then combined with tomato paste, garlic, onion, parsley, and a single anchovy that will diss... READ MORE

Carne capuliata is a Sicilian meat sauce that's typically served with pasta such as macaroni and anelletti. Although this sauce is similar to rag&ugra... READ MORE

Ragù di coniglio is an Italian dish that translates to rabbit ragù, a slow-cooked meat sauce made with rabbit, which is typically stewed with ingredients like onions, carrots, celery, garlic, tomatoes, wine, and herbs. The meat becom... READ MORE

Sugo di papera or duck sauce is an Italian sauce that is made with a combination of pieces of duck, onions, carrots, celery, tomatoes, olive oil, and white wine. The sauce is usually seasoned with salt and pepper, and it is cooked until t... READ MORE

'Ndruppeche, also known as ragù alla potentina, is a robust, slow-cooked meat sauce from Potenza, the capital of the Basilicata region in southern Italy. At the heart of this ragù is a mixture of meats, most notably beef muscle and s... READ MORE

Ragù misto alla Molisana is a traditional mixed meat sauce originating from Molise. It's prepared with a combination of lamb, pork, veal, pork rinds, pork sausages, lard, olive oil, onions, garlic, parsley, red wine, tomato sauce, and hot c... READ MORE

Sapie is a Dai dish from the Yunnan province consisting of a dipping sauce and various cold ingredients that are dipped into the sauce before consumption. The sauce is made with raw beef, spices such as knotweed, culantro, ramson, garlic, and bovi... READ MORE

Pancetta all'aceto is a traditional Tuscan sauce originating from Mugello. It's made with finely minced pancetta that's cooked in garlic and red vinegar. This cucina povera sauce was originally prepared as a flavoring to polenta by ca... READ MORE