Sauce or Gravy? NSFW [POLL/VIDEO]
No self-respecting Italian, or anyone who calls him or herself Italian eats sauce out of a jar.
Or even admits to it
You’d automatically lose your Italian card!
I’ll take the risk and tell you that I’ve tried; and if truth be told, some of it isn’t bad.
And while I still prefer to make my own marinara (proun: mah-dee-NAH-dah!), today many of us just don’t have the time.
Enter Jon Bon Jovi and his dad John. The Bongiovi family has been making sauce (or is it gravy?) for generations; as many of us have. Coming from the little town of Sciacca in Sicily; John’s recipe is the one passed down through the generations.
According to this:
The history of the sauce is explained on the site: “Passed down three generations, the Bongiovi family recipe originated in the town of Sciacca, Sicily, in the late 1800s.
When Great Grandma Bongiovi would prepare the sauce, she made enough to feed the neighborhood. This tradition was passed to her son, which was then passed to his son and then passed again to his three sons in America.”
But here’s the question, and it’s the one raised in the video below: What do you call it? Is it “gravy” or is it “sauce?”
We get into this all the time in my family. I just naturally call it “sauce”…however my siblings and my mom will say “gravy!”
To me, it would stand to reason that it would be gravy if it has meat in it; sauce if it’s made either with some form of seafood, or the above mentioned marinara.
But I go with sauce just the same.
As for jarred, that’s totally up to you. I pass no judgment as to whether you lose your “Italian Card” or not.
Like I said, while not having tried Bongiovi’s specifically, the one I have tried wasn’t bad. But I still rather make my own.
And for some, you may remember the old Levy’s Jewish Rye Bread campaign that used to proclaim: “You don’t have to be Jewish to love Levy’s Real Jewish Rye Bread!”
Or to use reverse logic: You can still be Italian and enjoy pre-cooked jarred pasta sauce– or is it gravy?