Italian Sunday Gravy, Bolognese, and Marinara are all classic tomato-based sauces, but they differ significantly in ingredients, preparation, and regional roots.
Sunday Gravy is a rich, slow-cooked Italian-American sauce made by simmering a variety of whole meats, like meatballs, sausages, pork ribs, or braciole, in a tomato base for several hours. It's a centerpiece of Sunday family meals, offering a rich and savory, deeply flavorful profile.
Bolognese (or ragù alla Bolognese), originating from Bologna, this Northern Italian sauce is a finely minced meat ragù, typically made with beef or veal, and simmered with onions, carrots, celery, tomato paste wine, and a touch of cream or milk. It's traditionally served with tagliatelle or used in lasagna.
Marinara, on the other hand, is the simplest of the three: a quick-cooked Southern Italian tomato sauce made with garlic, onions, herbs like basil and oregano, and olive oil, completely vegetarian and much lighter in flavor. It's a versatile base for pasta dishes, pizza, or as a dipping sauce.
While Sunday Gravy is a celebration dish and Bolognese is a refined meat sauce, Marinara is the everyday go-to for a fast, flavorful meal.