Sauce

Italy

Rag&ugrave; all'Abruzzese is a traditional meat-based sauce hailing from the region of Abruzzo. The key component of this rag&ugrave; is lamb meat because local farmers have raised sheep for centuries. Besides chunks of lamb shoulder, other ingredients include white wine, tomatoes, onions, olive oil, bell peppers, bay leaves, and pepper flakes coming from the dried chili pepper known as diavolicchio. Once prepared, the rag&ugrave; is traditionally paired with pasta such as spaghetti or maccheroni alla chitarra, or maccheroni alla molinara. The dish is served in warm bowls and topped with grated pecorino cheese.

Ragù all'Abruzzese

Rag&ugrave; all'anatra is an Italian meat sauce that's usually prepared with a combination of duck, garlic, onions, carrots, celery, guanciale, tomato pur&eacute;e, red wine, and herbs such as sage, parsley, bay leaves, and thyme. The vegetables are chopped and saut&eacute;ed with the guanciale over high heat, followed by the duck, herbs, red wine, and tomato pur&eacute;e. The combination is left to simmer until the duck becomes fully cooked. The duck is then removed, the meat chopped and placed back into the pot, and the sauce is later filtered to remove large quantities of duck fat. Once done, this hearty duck sauce is typically served with pasta such as pappardelle or tagliatelle.

Ragù all'anatra

In Apulia&mdash;just like in other parts of Italy&mdash;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, rag&ugrave; alla Pugliese is made with chicken, beef, pancetta, and pork sausage, but after hours of slow simmering, your rag&ugrave; will taste just as good, possibly even better, made with pork, veal, or lamb alone. In fact, when made with lamb alone, it is called rag&ugrave; del pastore (lit. shepherd's sauce), and this variant uses more red pepper, which imparts a nice piquant heat to the dish. Both sauces are served over pasta, most typically orecchiette, and it is often enjoyed with a good sprinkle of canestrato Pugliese or pecorino cheese.

Ragù alla Pugliese

This traditional Romagna-style rag&ugrave; consists of ground veal and diced chicken livers that are saut&eacute;ed alongside onions, pancetta, carrots, celery, salt, pepper, fresh tomatoes, and red or white wine. Though similar to the rag&ugrave; alla Bolognese, according to the Italian Academy of Cuisine, rag&ugrave; alla Romagnola does not employ cream or milk. The sauce is typically served over various types of pasta such as tagliatelle or penne.

Ragù alla Romagnola

Rag&ugrave; bianco (also dubbed white rag&ugrave;) is often described as a tomato-less version of the rag&ugrave; alla Bolognese. It originated in northern Italy (most probably Emilia-Romagna) under the influence of French sauces based on b&eacute;chamel. Italian cooks began incorporating their regional ingredients and techniques into the b&eacute;chamel sauce, and over time, this adaptation evolved into what is now known as rag&ugrave; bianco. Unlike its more famous Bolognese cousin, rag&ugrave; bianco is a more subtle sauce with an understated taste that doesn't overpower the palate with intense flavors. The classic version is made with onions, celery, carrots, olive oil, a mixture of minced pork and beef, salsiccia, vegetable or beef stock, and white wine. Some versions can be made with chicken, wild boar, rabbit or even donkey and horse meat, and combinations of various different types of meat. Whatever the case is, rag&ugrave; bianco is usually used as a sauce for various pasta dishes and is best paired with tagliatelle.

Ragù bianco

Rag&ugrave; 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 pur&eacute;e. The garlic and rosemary leaves are saut&eacute;ed in olive oil, followed by lamb pieces, white wine, seasonings, and tomato pur&eacute;e. The sauce is cooked over low heat until it thickens. This lamb rag&ugrave; is traditionally served over homemade tagliatelle and it's typical of the ancient town of Foligno.

Ragù d'agnello

Rag&ugrave; di cernia is a type of Italian fish rag&ugrave; that consists of grouper in a tomato-based sauce. Pieces of grouper are saut&eacute;ed alongside onions, carrots, celery, garlic, tomato pulp, dry white wine, chili, salt, and pepper until fully cooked and fragrant. The sauce is usually flavored with freshly chopped parsley and basil, and it is typically served with various types of pasta such as paccheri, penne, maltagliati, fagottini, or gnocchetti.

Ragù di cernia

Rag&ugrave; di chianina is an Italian meat rag&ugrave; that uses beef obtained from the world-renowned Italian breed of cattle called chianina. The rag&ugrave; combines ground chianina beef, ground pork, and minced sausage meat with a sofrito that's made by saut&eacute;ing finely chopped onions, carrots, and celery in olive oil. Tomatoes, a splash of white wine, salt, pepper, and herbs such as rosemary and bay leaves are added to the combination for extra flavor. This flavor-packed rag&ugrave; can be enjoyed with various pasta types such as tagliatelle, maltagliati, pappardelle, lasagna, or macaroni, and it also goes well with polenta.

Ragù di chianina

Rag&ugrave; 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 rag&ugrave; is made with a combination of cinghiale (wild boar) meat, tomatoes, red wine, carrots, onions, celery, garlic, olive oil, and spices and herbs such as bay leaves, sage, and rosemary. Once prepared, this hearty meat sauce is traditionally served with pappardelle pasta, and not that often with tagliatelle. The pasta and the suace are tossed together, then sprinkled with grated cheese.

Ragù di cinghiale

Rag&ugrave; di coniglio is an Italian dish that translates to rabbit rag&ugrave;, 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 becomes tender and absorbs the flavors of the sauce as it simmers. Rabbit rag&ugrave; can be served over pasta (usually tagliatelle, pappardelle, and other flat pasta varieties) or polenta, and it's often associated with rustic and traditional Italian cuisine. The dish might vary in preparation and flavor depending on the region of Italy where it's made.

Ragù di coniglio

Rag&ugrave; di prosciutto crudo is a traditional meat-based sauce originating from Italy. It's usually made with a combination of prosciutto crudo, onions, tomato pur&eacute;e, white wine, and extra-virgin olive oil. This simple rag&ugrave; is made by frying the onions in olive oil, and when it becomes golden, the chopped prosciutto crudo is added to the pan, stirred, and browned for a few minutes. The ingredients are deglazed with white wine, and when the alcohol evaporates, tomato pur&eacute;e is added to the mixture. The rag&ugrave; is covered and simmered over low heat. It's important not to overcook the rag&ugrave; because the prosciutto is already very tasty and salty. If desired, celery, carrots, bay leaves, rosemary, and meat stock can be added to the rag&ugrave; to further enrich the flavors. It's recommended to serve rag&ugrave; di prosciutto crudo with pasta such as tagliatelle or pappardelle.

Ragù di prosciutto crudo

Rag&ugrave; 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 chili peppers. The onions, garlic, and parsley are chopped and fried in lard. The meat is browned, then deglazed with red wine. The combination is simmered on low heat until the meat is fully cooked and gives the ragu its hearty flavor. When the consistency becomes velvety and slightly dark, the rag&ugrave; is flavored with diavolillo chili peppers. This meat sauce is typically mixed with pasta such as rigatoni or cavatelli, then sprinkled with lots of grated pecorino cheese before serving.

Ragù misto alla Molisana

Rag&ugrave; 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 barely simmering dish, hence its other name, rag&ugrave; guardaporta. This rag&ugrave; is cooked very slow and long over very low flames. Unlike the famous rag&ugrave; alla Bolognese, the Neapolitan version doesn't start with a battuto (carrots, onions, celery), includes huge amounts of tomato sauce, and incorporates whole cuts of meat instead of ground or chopped meat. The sauce is usually started with an onion soffritto with the addition of a local aromatic herb called piperna for extra flavor and aroma. Regarding the types of meat, there are as many recipes as there are cooks, but most people use beef (especially a cut from the beef chuck called locena), pork (ribs and bone-in chops), or a combination of both. This rag&ugrave; should never be simmering, but only forming a small bubble or a few of them on top, called peppiare in the Neapolitan dialect. Due to the lengthy preparation, it's recommended to prepare rag&ugrave; Napoletano a day or two in advance, and as a bonus, the flavors will even become better, gaining more complexity and depth over time. The sauce is typically used with various types of pasta, while the rest of the meat is served as a secondo along cime di rapa or friarielli (also known as rapini).

Ragù Napoletano

Rag&ugrave; 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 rag&ugrave; depending on the region where it is prepared. The rag&ugrave; can be used with various pasta types such as lasagne. Unlike the traditional rag&ugrave; from Emilia-Romagna, rag&ugrave; Toscano is not that red and is somewhat drier.

Ragù Toscano

One of the most popular condiments in traditional Czech cuisine is a creamy tomato sauce called rajsk&aacute; om&aacute;čka. It is made with a homogeneous mixture of pureed tomatoes, boiled until it achieves the right consistency. The slightly tart taste of tomatoes is usually elevated with various spices such as peppercorns, allspice, sugar, and bay leaves, while the summer varieties often incorporate fresh basil and thyme. Tomato sauce can be prepared fresh, but in many Czech households large amounts are made and stored in jars or bottles. Sometimes the term rajsk&aacute; om&aacute;čka is interchangeable with a dish that consists of slices of boiled beef served alongside bread dumplings and doused in a creamy tomato sauce. Apart from beef, the sauce is served with numerous other Czech dishes such as roasted meat, stuffed peppers, pasta, or meatballs.

Rajská omáčka

United States

Red-eye gravy is a popular American sauce with a thin consistency, typically consisting of fried country ham drippings combined with brewed coffee or water, although some Southerners claim that the real red-eye is made without coffee. In either case, the gravy is typically served with the ham that was used to make it in the first place. It is sometimes consumed for breakfast with biscuits, along with grits and fried eggs. The gravy got its name after the fact that the ham drippings look like small red eyes. When combined with flour and thickened, red-eye gravy becomes the base for another type of sauce called Sawmill gravy.

Red-Eye Gravy

This simplest version of this French sauce is nothing more than a base of mayonnaise mixed with herbs, capers, pickles, and a few optional drops of anchovy oil. The word r&eacute;moulade is thought to have originated from the word remolat, the word for &ldquo;horseradish&rdquo; in the dialect spoken in France&rsquo;s Picardy region, as the original version of the sauce may have been made with the spicy root. In France, r&eacute;moulade stars most famously as the dressing for c&eacute;leri r&eacute;moulade, a simple salad made with julienned celery root. While it was originally served as a sauce with meat dishes, today it is found far more often alongside fish. A regional variation of the sauce is heavily used in Louisiana Creole cuisine. Shrimp remoulade is a famous dish using the sauce from Arnaud&rsquo;s restaurant in New Orleans&rsquo; French Quarter, where the sauce is mixed with horseradish, spicy Creole mustard, and diced celery hearts.

Rémoulade

<div dir="auto" data-message-author-role="assistant" data-message-id="402cd96b-104c-482b-94ca-d51bdc950697">
<div>
Danish r&eacute;moulade is a popular condiment in Denmark, often used as a topping for open sandwiches, especially those featuring roast beef, and as a dip for fried foods like fish and chips. It's somewhat similar to French r&eacute;moulade (with which it also shares the name), but has a distinct flavor profile due to its unique ingredients. Danish r&eacute;moulade is typically made from a base of mayonnaise, enhanced with mustard, sugar, and finely chopped pickles, which give it a tangy and slightly sweet flavor. Additional ingredients often include chopped onions, carrots, cabbage, and herbs like chives, along with spices such as turmeric or curry powder, which lend it a characteristic yellow color. The sauce is creamy with a balance of sweetness and tanginess, making it versatile for a variety of dishes, particularly seafood and cold cuts. It's a staple in Danish cuisine and can be found in supermarkets around Scandinavia, but it's also easy to make at home with just a few simple ingredients.
</div>
</div>

Indonesia

Rica-rica is an umbrella term which encompasses all the dishes that use the fiery Indonesian spice mixture. The base of this hot, sauce-like spice mixture is chili, which is then incorporated with shallots, garlic, ginger, lime leaves, lemongrass, and salt. The mixture can be made in various ways, spices can be chopped, ground, sliced, or sometimes even burned. Traditionally, the mixture is stir-fried separately in order to release all the flavors and aromas. The taste and the level of spiciness can easily be adjusted, and when it has been made, rica-rica can be used in a wide array of dishes. It is believed that this hot mixture of spices originated in Manado, an Indonesian city situated in North Sulawesi, and was first used by the native Minhasan people. The main ingredients used with rica-rica are extremely variable and include all meat, seafood, or vegetable varieties. However, the most popular is the chicken rica-rica, known in Indonesia as ayam rica- rica. Plain rice, rice crackers, or steamed vegetables are traditionally served together with all varieties of rica-rica.

Rica-rica

France

This thick French sauce is usually used as a garnish for fish and fish soup dishes, most notably in the famous traditional Proven&ccedil;al fish stew known as bouillabaisse. It consists of garlic, saffron, chili peppers, olive oil, breadcrumbs, and sometimes egg yolks, because some recipes use mayonnaise as a base. The name of the sauce translates as rust due to the intense, reddish-brown color of the sauce. Although the origins of rouille are difficult to pinpoint, since modern bouillabaisse is always served with rouille, it can be deduced that the sauce must have coexisted with the dish since the late 18th century, when the first recipe for bouillabaisse appeared in print.