Quote:
Originally Posted by Father'sDaughter
Tomato gravy and tomato sauce (ragu, marinara) are two different things unless you live in certain northeastern regions, apparently.
No self-respecting Italian would ever confuse the two 😄😄😄
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Yes, generally speaking, if a roux or thickener is used, it is a tomato gravy , if not, it's a sauce- that is how I was taught way back when.
Sort of like the gravy you get with real home made Swiss Steak- tomato gravy, versus what you serve over many pasta dishes which is a tomato sauce.