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To clarify things, Italians call Sauce gravy, when it is actually a sauce that is made like a gravy, but this is not all marinara sauces. To avoid a complex argument, a gravy is technically made from the extracted juices from cooking meats or vegetables, in some cases the process of making a gravy via a roux is used in marinara sauces, in many cases both terms are equally correct in referring to a sauce, even though it is technically a sauce, it has met the requirements of being a gravy.

In this particular instance of language, the term sauce and gravy can be practically used interchangeably, since the actual definitions of both words are very vague in their normal usage. For example, if you said your mom is making Gravy for her roast, you would assume it was a gravy made of pan drippings with a roux, but if she said she was making gravy for spaghetti, you would assume it was a red or white sauce. and the opposite.

Personally, I would consider a gravy a sauce thickened by a roux or some other thickening agent, and outside of that, even if reduction is used, everything else would be a sauce. (in this instance if you used tomato paste in marinara sauce, it would technically become a gravy)

Yes and because we were only discussing the italian aspect of this culinary quandry I used the term, Italians. But you only quoted the beginning of my statement. Which led me to believe you stopped reading, because after the comma it was elaborated on.

You basically replied to the beginning of my sentence, with the end of my sentence. There is a valid reason for calling the Marinara sauce gravy, which was the point of my post. Even though it might be regional by circumstance, the valid reason which may also be regional by circumstance, is the addition of tomato paste or a brown roux.

The addition of 'meat' does not make a sauce a gravy.

Some Italians correctly refer to the sauce as a gravy, some incorrectly refer to the sauce as gravy. To elaborate, reducing a sauce by slow cooking over a long period of time, does not make it a gravy, even though the consistency may appear to be a 'gravy'. Adding a roux or a thickener to a sauce, to thicken it, does indeed make it a gravy. The paradox of this and the confusion is when you are dealing with a marinara sauce, with tomato paste added, most people Italian or not, would not call it a gravy unless a roux was added.

The question becomes, are we all discussing the same thing. If you have all day to cook Tomato sauce, you do not need tomato paste or a roux, so it remains a sauce, if you do not have time to get the sauce to the proper consistency and you add tomato paste, it could technically be called a gravy, but since that would make NO SENSE in common practice, we have to believe the term gravy (in marinara sauce) came from adding a roux to the sauce and making it a gravy.

This is only associated with Sicilians, after they immigrated to the USA. So it is not an Italian term (Gravy in respect to sauce used in this manner). Yet since there is some kind of confusion about this topic, call it whatever you want, if you goto a restaurant in downtown whatever town you do not use the term gravy for sauce, and if you did, and had a plate of macaroni with beef gravy, would you complain, because they should have known you meant a red sauce with a brown roux? Or do you order macaroni with sauce?

The best part about this, I am right, heck Heat Miser you just spent numerous posts on JCNJ accusing him of only replying to one part of a post, and I post 4 paragraphs and you reply to 4 words, and use the rest of my post in your argument against those words.