[mac9]

Have you ever eaten that tasteless and flavorless sauce that is served at that restaurant? It deserves to be called sauce.

[skyguy79]

Originally Posted by rubicon

I must be right because that restaraunt in Lake Sumter landing is not called Red Gravy, its called Red Sauce....that's my story and I am sticking to it.

Maybe those who call it gravy aught to petition Red Sauce to change their name to Red Gravy!

[senior citizen]

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[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!

[REDCART]

Originally Posted by senior citizen

I hear you....

Basilicata...was once called the Kingdom of Two Sicilies.....!

As you know the region of Basilicata has two provinces: Potenza and Matera. Is that where the reference "Kingdom of two Sicilies" comes from? I spent a month with an uncle in Matera. Poor and dry is what I remember. Yes they made fresh macaroni every day but no clue whether they called it gravy or sauce. My grandparents both immigrants always made "gravy" on Sundays. Of course, we always knew about sauce but that's what came in a jar. In conversation if we didn't mean red gravy, we'd say brown gravy to distinguish the two.

George

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[EdV]

Originally Posted by mac9

Sorry EdVin, but you are wrong. My GRAVY comes from fresh Roma tomatoes, fresh onions, fresh garlic, freshly grated Romano Peccorino, and a variety of fresh spices. Nothing in my GRAVY comes from a can, although the splash of chianti does come from a bottle!

The fact that you enjoy boiling and peeling 35 Roma tomatoes for your marinara doesn’t make me wrong. This is The Villages and it is rumored that a lot of the ovens around here have never even been started. The majority of marinara recipes call for the tomato ingredient to come from a can or jar. But if you are that particular about your Italian food, you probably also make your own pasta instead of from the box.

If so then, “Godere la vostra cucina raffinata”.

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[skyguy79]

Originally Posted by senior citizen

Thank you. I agree it is all yummy....especially so if home made.
Rare restaurant that gets it right. I also think I said in earlier posts that I do understand the difference as today we have always called it sauce.
But I was referring to the OLDTIMERS in my dad's family who called it GRAVY.
I was a kid when they all died.

A little levity....my humble opinion is that on Sunday it was gravy with all the meats in it (recipe which I just sent) but then by midweek it might have become just sauce.........

My Dad became more Americanized after he moved to New Jersey and we were born........irregardless of what the New York gang called it, but even in the 50's I recall him using the term gravy.. I don't quibble over words; as I call it sauce myself. But my immigrants did call it gravy. That's what I meant.

Next door to us, growing up in Jersey, was a true blue Italian father born in Italy and his wife with 5 big sons and one daughter, my little girlfriend. That mom made huge pots of SUNDAY GRAVY.......and they ate pasta or macaroni of different shapes and sizes all week long.......as I recall waiting for her to finish her supper......(while sitting on her back screened in porch)........

My Ukrainian mom and Italian dad cooked a variety of food and we did not eat the SUNDAY SAUCE all week long............but that family did.......I'm sure the meat became very tender as I do recall the leftovers were always even better.

My little friend had to go to the butcher for her mom and I would tag along..........she also had to sweep up all the crumbs those big brothers and father got on the floor..........we were a much smaller family and my mom was not Italian. Our neighborhood was German and Irish, Polish and Italian.
However in doing the Italian genealogy..........I can see where perhaps they got regional cooking ideas from Sicily as everyone assimilated into American culture. I have to close down as I am getting hungry............in the winter I love to make all the Italian soups..........those peasants were ahead of their time as nowadays these soups I was raised on, lentil, pasta fagioli (beans and macaroni) escarole and bean, etc. are all now considered health foods.

I loved lentil soup, etc. , broccoli with garlic and olive oil, etc. Now, the grandkids prefer pizza and Macdonalds.

Thanks for the response. I'll close now too and in doing so leave a schedule for what days we'll call it sauce and what days we call it gravy:

• Call it Sauce On: Saturdays, Tuesdays, Thursdays, Sundays
• Call it Gravy On: Mondays, Wednesdays, Fridays
• Above schedule on odd months, switch days on even months.

[senior citizen]

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