Italians do not use the term "gravy" for tomato sauce. The concept of "gravy" as a rich sauce made from meat juices, commonly understood in English, does not directly translate to any Italian term for tomato sauce.
Understanding Italian Sauce Terminology
In Italian cuisine, what might be broadly referred to as "tomato sauce" in English is distinctly known by several terms, none of which translate to "gravy." The common Italian words for "sauce" are salsa and sugo. Both terms mean "sauce" but are never used to mean "gravy."
Why "Gravy" Is Incorrect
The idea of "gravy" typically evokes a thick sauce derived from the drippings of cooked meat, often served with roasts or mashed potatoes. Italian culinary tradition maintains a clear distinction between these meat-based drippings (which are generally not a standalone "sauce" for pasta) and the various preparations of tomato and other ingredients intended to accompany pasta or other dishes.
Even a rich, meat-based sauce like ragù is considered a type of sugo or salsa and not "gravy." While some English speakers might colloquially associate a hearty, meat-inclusive sauce with the term "gravy," this is not its meaning in Italian. Ragù is fundamentally a meat sauce, often simmered for a long time, but it remains a sauce intended to dress pasta, not a gravy in the traditional sense.
Key Italian Terms for "Sauce"
Here's a breakdown of the primary Italian terms used to describe various types of sauces, particularly those involving tomatoes:
| Italian Term | Common Usage/Description | Example |
|---|---|---|
| Salsa | A general term for "sauce." Can refer to a wide variety of sauces, including cold ones. | Salsa di pomodoro (tomato sauce), salsa verde (green sauce) |
| Sugo | Often refers to a richer, more cooked, or more elaborate sauce, especially for pasta. | Sugo al pomodoro (tomato sauce), Sugo di carne (meat sauce) |
| Ragù | A specific type of meat-based sauce, typically slow-cooked, often with tomatoes. It's a kind of sugo. |
Ragù alla bolognese (Bolognese meat sauce), Ragù napoletano (Neapolitan meat sauce) |
Contextual Usage
- Salsa di pomodoro: This is the most straightforward term for a basic tomato sauce. It can be simple, just tomatoes, or include other ingredients like basil, onion, and garlic.
- Sugo al pomodoro: This might imply a slightly richer or more complex tomato sauce, perhaps simmered longer or containing more ingredients than a basic
salsa. - Ragù: This term is reserved for sauces that are primarily meat-based, often with a tomato component, cooked slowly until the meat is very tender. It's a substantial sauce designed to cling to pasta.
Therefore, when an Italian refers to a tomato-based preparation, they will use salsa or sugo, and for a meat-inclusive version, ragù, but never the term "gravy."
