In New Jersey, one of the most heated debates isn’t about politics or sports—it’s about what you call that delicious red tomato-based topping. The sauce vs gravy New Jersey debate is one of the most heated discussions in Italian-American culture. This classic New Jersey culinary argument divides families: Do you call it sauce or gravy? The sauce vs gravy New Jersey tradition has divided Italian-American families for generations, and the answer often depends on where in Jersey you grew up.
The sauce vs gravy debate is more than just semantics—it’s a matter of cultural identity, family tradition, and regional pride. Some Jersey families insist that “gravy” is the only proper term for the slow-simmered Sunday dinner staple that cooks for hours with meatballs, sausage, and braciole. Others argue that “sauce” is the correct Italian term and that calling it gravy is just an American quirk.
Watch the video above to see both sides of this classic New Jersey argument and decide for yourself: are you Team Sauce or Team Gravy?Why Do Some People Call It Gravy?
The term “gravy” has deep roots in Italian-American culture, particularly among families from Southern Italy who immigrated to New Jersey and the greater New York area. For many Italian-American families, “gravy” refers to any meat-based tomato sauce that’s been slow-cooked for hours, typically on Sunday afternoons. The meat drippings give it a richer, heartier consistency—more like what most people would traditionally call “gravy.”
Why Do Some People Call It Sauce?
On the other side of the debate, many argue that “sauce” is the proper term because it’s closer to the original Italian word “salsa” or “sugo.” In Italy, you won’t hear anyone calling their pasta topping “gravy”—it’s always some form of sauce. Those in the sauce camp believe that the term “gravy” was adopted by Italian-Americans who were trying to assimilate into American culture and adopted English terminology.
The Geographic Divide in New Jersey
Interestingly, there seems to be a geographic component to this debate within New Jersey itself. Families from North Jersey, particularly those in Bergen, Hudson, and Essex counties with strong Italian-American populations, often lean toward “gravy.” Meanwhile, South Jersey residents and those in more suburban areas tend to use “sauce.” Central Jersey? Well, that’s a whole other debate!
What Do You Call It?
At the end of the day, whether you call it sauce or gravy, we can all agree on one thing: when it’s made with love and simmered all day with meatballs, sausage, and braciole, it’s absolutely delicious. So what do you call it? Let us know in the comments below—are you Team Sauce or
The History Behind the Debate
The sauce vs gravy New Jersey tradition has its roots in the early 20th century when Italian immigrants settled in the Garden State. These families brought their culinary traditions from regions like Sicily, Calabria, and Campania, where Sunday dinner was a sacred ritual. The lengthy cooking process—often starting early Sunday morning—allowed meats like pork ribs, sausages, and meatballs to infuse the tomato sauce with incredible depth and richness.
Many Italian-American families adopted the term “gravy” because in American cooking, “gravy” referred to any sauce made from meat drippings. Since their Sunday sauce was cooked with meat, the term gravy seemed more appropriate in their new American context. This linguistic shift was part of the broader Italian-American experience of adapting to a new culture while maintaining their heritage.
How to Make Traditional Sunday Sauce (or Gravy)
Whether you call it sauce or gravy, the preparation method remains relatively consistent across New Jersey Italian-American households:
- Start by browning your meats—Italian sausage, meatballs, braciole, and pork ribs
- Remove the meats and sauté garlic in the rendered fat
- Add crushed tomatoes, tomato paste, and fresh basil
- Return the meats to the pot and simmer for 3-4 hours
- Season with salt, pepper, and a pinch of sugar to balance the acidity
- Serve over pasta with plenty of grated Parmigiano-Reggiano
The key is patience—the longer it simmers, the better it tastes. That’s why Sunday was traditionally the day for this meal; families had time to let it cook while they attended church and prepared for the week ahead.Team Gravy?
