Tomato sauces

sauce

sauce made primarily from tomatoes

sauce

italian sauce

In Italian cuisine, ragù (; from French ragoût) is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is (Bolognese sauce). Other types are (Neapolitan ragù), , (ragù from Bari, sometimes made with horse meat), (a traditionally tomatoless duck ragù, from Veneto), and so on.

' (), (), soffritto (), (), () or ' () typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat, then used as a foundation for a variety of dishes. It is a basic preparation in Mediterranean and Latin American cooking.

spicy Italian pasta sauce

tomato sauce with herbs

Italian meat sauce

spiced meat sauce used as a topping for spaghetti

Balchão, or balichow, is a Goan dish consisting of fried fresh prawns in a spicy and vinegary sauce.

basic tomato-based sauce derived from Italian cuisine

horseradish-based sauce in Russian cuisine

French sauce