[skyguy79]

Originally Posted by senior citizen

I hear you....

Truthfully, I don't really care what anyone calls it, as long as they prepare it properly. But I distinctly remember all of my dad's family, including himself and my mom calling it GRAVY. Yes, it had all the meats in it.

Marinara was called sauce. Do you recall also the garlic and olive oil???
Over plain linguini?

I really doubt if anyone still makes Sunday "Gravy" with the meatballs, sausage, bracciole, pork spareribs, etc. in it.

Laurenzana Potenza Basilicata was further south than your ancestral village.
It was once called the Kingdom of Two Sicilies.....perhaps it was a Sicilian thing after all. It's no doubt a regional thing. All of the people we knew in New York City, Brooklyn, The Bronx, Staten Island, Long Island and New Jersey called it "gravy". These people are LONG DECEASED.

Myself and my children call it pasta sauce.

But they called it GRAVY. Scouts Honor.

I really don't disagree with you. I reacted to how you worded what I quoted in that it made it sound like you were emphatically saying that gravy was what it should be called. This post now tells me how you said it didn't match what you meant.

Although I feel that sauce is the better terminology and the Google search verified that for me, I can see what I think is why gravy is used. As I previously stated sugo is the Italian word for it, but in translation both sauce and gravy are proper translations. IMHO, the different usages today stems from how individual families initially made the transitioned of the word sugo to English. You could say that one term is good to go and the other is even better, but either way is yummy!

I'm not really a big fan of linguine. I generally prefer a thinner or flatter form of the spaghetti, but in truth any type will pretty much do for me. Pasta is quite a complex subject and confusing to the average Joe... and that includes me! All you have to do is look at the Pasta Chart you find at The Different Types of Pasta: What Kind is on my Plate? and the confusion becomes evident. I only bring this up because you mentioned garlic & olive oil on linguine. I love that but perfer it with anchovies added and on angel hair pasta. Just had an order of it from Tasconi's about a week ago. It was good but not exactly how I like it.

Mangiare e godere!