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Marinara means different things to different people, but a few points...
It's made without meat, bones.
It's a quick sauce; not simmered all day, which leads to the next point...
I think of it as having some discernible tomato pieces, not chunks, just texture. Nona would simmer sauce all day, put it through a food mill to to get out the pieces of skin, seeds so end up with a thick smooth sauce.
Sometimes it is a slightly 'spicier' sauce with red pepper flakes, peppers. Other than the standard oregano, it usually contains basil and sometimes fennel.
I don't really have a recipe since I've made gravy for years, but I start with garlic and tomato paste and fry it in olive oil. Then add a 28 ounce can of tomato puree, some sugar, and fill the empty paste can with water. Let it simmer and see if you need to add more water and/or sugar. Sometimes I add red wine and I sometimes use paste with Italian seasonings. Depends on the mood. I let mine simmer about an hour, uncovered.
You call it 'gravy'. Spoken like a true Italian cook.
I just saw this TKramer, Marinara vs Spaghetti Sauce (Gravy)
Marinara sauce is the recipe I put on the other page. If you have fresh basil it makes the sauce even better, throw in some "dry" red wine and it makes the sauce very robust.
Spaghetti sauce (gravy) is made with meatballs, sausage, pork bracoile &/or chicken pieces. I simmer this for at least 4 to 5 hrs.
In our home Sunday afternoon dinner is always Gravy with Manicotti, Lasagna or Ravioli with lots of meat, Antipasto & crispy bread. Gravy is usually made Sunday mornings before Church.
My old boss never let anyone see what he put in his pasta sauce. I do know he made what he'd call baby food for it. He would take some carrots and onions, garlic and god knows what other veg's and simmer it in a huge pot for hours, then he would take a boat motor (immersion blender) and puree and freeze it in 1 quart portions and use that as a base.. he made a very good traditional red sauce.
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I used to live in NEPA and never heard anyone call it gravy. NJ, where I am now, is another story.
