Thanks for the suggestions!

I shouldn't have used the word "gravy" when asking about pre-made sauce, I just didn't want to keep repeating sauce - it's the writer in me. I do understand the difference and as mentioned I love taking an entire day to prepare a TRUE gravy from scratch for a big dinner but I was looking for a few suggestions for something quick. Sounds like Raos, Batali and Classico are the most recommended. I'll have to try the Batali and Francesco Ralnaldi's. I'll update if I run across anything special.