Sauce vs. Gravy
It’s an argument that will probably go on forever among Italian-Americans. Is it sauce or gravy? Most non-Italians couldn’t care less and it doesn’t really bother me but I’m going to add my opinion anyway.
In any dictionary, gravy and sauce have almost identical definitions although it seems that to be called “gravy” there must be some meat, or meat juices or drippings involved.
In Italian, there’s sugo (thin sauce/gravy made with meat) and ragu (thick sauce/gravy made with meat). Then there’s salsa, not made with meat and which I would translate as sauce.
When people think of gravy it’s usually brown and often made with meat drippings and a bit of flour to thicken it. Well, why can’t it be red and made with meat drippings and tomatoes instead of flour?
When my mother had a pot of bubbling tomatoes on the stove filled with meatballs, braciole, and sausage she called it “gravy.” When she made marinara, that’s tomatoes with no meat, it was “sauce.”
So that’s my take on the unending sauce-gravy argument. And here’s a recipe for a ragu. You can call it what you like.
Sweat one cup of trinity in oil and then add and lightly brown the pork. Add the crushed tomatoes and sachet. Simmer for at least one hour.
Put on a pot of water for the pasta. Add the peas to the tomatoes and pork and simmer for another 10 minutes while the pasta is cooking. Taste for seasoning.
When the pasta is almost done drain and add it to the ragu to finish cooking. If it’s too dry add some pasta water. Serve with grated cheese.
There are a lot of variations for this one – but always meat and tomatoes. Here’s a simple, basic recipe which you can vary.
Sausage – hot or sweet
Dried sausage or soprasade
Garlic (2 chopped cloves)
Salt and black pepper
Brown the sausage and oxtails in oil. Do it in batches and don’t crowd the pan. Remove and add the dried sausage and garlic. Don’t burn the garlic. Add the tomatoes and bring to a boil. Lower heat, taste for seasoning and simmer for at least one hour.
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