That's a good way of differentiating it! My family only ever makes the homemade stuff with meat...maybe that's why they call it gravy. All the stuff in the jars I call sauce.
Here is our basic recipe. My great-grandmother always added ital sausage and ground beef. My great-aunt always added pieces of bone-in chicken or pork (like WEIRD pieces, lol). Some people add in whatever meat is on hand. I like to make homemade meatballs and add them in.
To me, what makes gravy so good is not only the ingredients, but also how long you cook it. And also, if you are browning sausage/beef to put in, don't drain it. Just add it in, grease and all. More fattening, but much tastier.
This recipe has been passed down 4 generations, and I am the first one to actually have measurements, lol. My mom taught me to make it using handfuls and pinches, and to judge when it's done by the thickness and aroma. But we made it one day and wrote down all our measurements so we could include it in our family reunion cookbook. In other words...you can be pretty liberal with these measurements. More of one thing, less of another. Whatever suits your taste.
Mame Petrone's Spaghetti Gravy (also excellent in lasagne)
1 pkg. italian sausage
1 lb. ground beef
2 (28 oz.) cans whole tomatoes
2 (15 oz.) cans tomato puree
1 (15 oz.) can tomato paste
1 large onion, chopped
2 Tbsp. olive oil
2 Tbsp. chopped garlic
1 1/2 Tbsp. fennel seed
1 1/2 Tbsp. dried oregano
1 1/2 tsp. salt
1 tsp. pepper
1/4 cup dried chopped parsley
Pour olive oil into large skillet. Remove sausage from casings, crumble into skillet. Add ground beef. Cook until browned. Pour into large pot. Crush whole tomatoes with your hands into pot. Add tomato puree and one can of water. Add remaining ingredients. Bring to a boil, and then simmer for several hours. My great-grandmother would start it one day, and serve it the next...she said it always tasted better the next day.
which I rarely use but its a good back up!
