- Joined Jan 2, 2010
i'm from the northeast(NY), and i'm italian. to most italians around here marinara and red sauce are two completely different things, but in a restaurant we always refer to red sauce as marinara, just like most other people. if your italian it's gravy, and carrots+celery are absolutely acceptable. base for an italian sofrito, same as mirepoix. marinara is a litely cooked condement anywhere from nearly raw or 5-20 min. often starting with fresh tomatoes. your grandmothers method is pretty much the same as my mothers(no oregano unless it's fresh), i always put carrot in my gravy to cut the acidity a bit, and would never ever use sugar.