 All three are necessary pasta sauces among other foreign pasta sauces.Salsa Carusso was made in honor of the opera singer Enrico Caruso and became a popular sauce (especially for its main dish 'cappeletis a la Carusso'); estofado is a stewed version of ragu made from steaks and sometimes eaten alone; tuco, when it is with chopped meat, resembles a bolognese sauce.Uruguayan cuisine has adopted if not blended a considerable amount of salads, the most typical being the 'Ensalada Criolla'.