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Old 12-08-2012, 12:21 PM   #1
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Tomato sauce vs Red gravy

The debate continues. So what really is the difference? I my opinion a tomato sauce is something that is cooked at a fairly quick time, requiring no deluding of ingredients and is served at the ready. Some tomato sauce is not cooked at all, for instance, pizza sauce.
However, Red gravy is cooked for long periods of time, 3 or 4 hours and liquids are added to the tomatoes. Water, wine are most often used. Then reduced to the desired thickness. It can be made with or with out meat, I like to add sausage, meatballs and a lamb shank. Much more flavor is add when adding meat. As with stews, the flavors are more enhanced as time goes by, say the next day or two. Red gravy is usually made in larger quanties too. It freezes well and can be used in many various ways.

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Old 12-08-2012, 02:16 PM   #2
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Your right, the debate continues.

I'm not sure there is a right answer to this question. I suspect the various terms for a tomato based sauce to go on pasta evolved over time and varied based on the region(s) of Italy a specific group if immigrants came from.

You suggest a long slow cooked sauce is a gravy. I have seem recipes for such a sauce referred to as a Sunday Ragu.

I usually see uncooked sauces referred to as fresh tomato sauce.
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Old 12-08-2012, 03:54 PM   #3
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I've never used an uncooked pizza sauce.

Red gravy is simply one type of tomato sauce.
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Old 12-08-2012, 04:15 PM   #4
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for me .. its always been called tomato sauce .. and i think the red gravy throws me off due to it is not constructed like any gravy i personally have ever made ..
but i do think red gravy is a cool name ...
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Old 12-08-2012, 04:17 PM   #5
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I still go with Julia. A gravy has a meat basis. A sauce doesn't.
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Old 12-08-2012, 04:22 PM   #6
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Originally Posted by Addie View Post
I still go with Julia. A gravy has a meat basis. A sauce doesn't.
so if it has meat its gravy? i am not a big "red gravy" maker ..
but i assume you can make it without meat ?

and what about country "gravy" .. does that make it a sauce if the meat is omitted?
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Old 12-08-2012, 04:23 PM   #7
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Did I miss a debate

I've never used an uncooked pizza sauce either, whether I've bought a commercially prepared pizza sauce or made my own. It's cooked when it's made and then cooked/reheated on the pizza. It's typically more heavily seasoned than regular sauce because you don't use as much.

In these parts red gravy is simply a term for spaghetti sauce. It's not a common term, but you hear it now and then. And spaghetti sauce can describe the sauce no matter what it's going in or on. As in, "Put extra spaghetti sauce on my meatball sub". They'll know what you mean.

Sunday gravy to me is a sauce with the chunks of meat like pieces of pork or veal. Not to be confused with hamburger or sausage.

Tomato sauce is used to make spaghetti sauce. They sell it right in there with the diced tomatoes, chunky tomatoes, crushed tomatoes, tomato puree... all the endless array of canned tomato products. Some tomato sauce comes seasoned though, and that could be used on its own on pasta. I've never tried one I liked and it's usually thin anyway, so maybe it needs turned into a spaghetti sauce, or red gravy. Or poured over stuffed peppers and cooked for hours anyway.

And then there's the jars of Ragu, Prego, Newman's Own... I suppose those are a tomato sauce, but aren't they always preceded with an adjective, Like chunky garden, garlic and basil...? I wouldn't exactly call them a straight tomato sauce.

hmmmm
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Old 12-08-2012, 06:37 PM   #8
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Originally Posted by love2"Q" View Post
so if it has meat its gravy? i am not a big "red gravy" maker ..
but i assume you can make it without meat ?

and what about country "gravy" .. does that make it a sauce if the meat is omitted?
"Country Gravy" is Bechemel sauce.
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Old 12-08-2012, 07:06 PM   #9
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"Country Gravy" is Bechemel sauce.
True.. but i have never seen it called sauce.. thats just me though..
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Old 12-08-2012, 08:11 PM   #10
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Quote:
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I still go with Julia. A gravy has a meat basis. A sauce doesn't.
Hm, I never heard that before. Chicken, beef, and veal stocks are often used to make sauces.
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