Caruso Sauce

This Uruguayan sauce is typically served warm over pasta. It consists of cream, mushrooms, cheese, meat broth, and ham. It can be enriched by the addition of onions, garlic, and various fresh herbs. The earthy and comforting sauce was invented in the 1950s in Montevideo by Raymundo Monti, a chef who wanted to make a new sauce based on the traditions of Italian cuisine. It quickly became popular, and Monti named it after the famous Italian tenor Enrico Caruso.