In the movie they had the gravy sauce debate and gravy won!!

Here goes nuttin.



This is how I look at the whole gravy sauce dilemma. I'll explain.

You put SAUCE on a pizza pie and add cheese, olive oil more herbs & spices, toppings.

You put GRAVY on macaroni. Gravy means a thickened sauce.

If you have a pot on the stovetop with olive oil, garlic, onions, crushed tomatoes, herbs and spices then that's a SAUCE.

ONCE YOU ADD MEAT, then it becomes GRAVY. You have to have your veal, pork and beef in there and it's all over the place you can barely stir the damn GRAVY. And this is how my family and many NY NJ families make it. It's thick. A thickened sauce called GRAVY. You go to lift the pot from the stovetop to the countertop and it feels like it weighs 20 pounds. And it probably does lol.

And "pasta" we never used that term. It was always called macaroni. If you're making baked ziti then you call it ziti. Most of the time if you're making gravy then that's what they made: macaroni, gavadeel, baked ziti, or lasagne.

Ok, who out there agrees with me?