i like meat in my gravy. thick consistancy, sausage, peppers, onions, mushrooms, chunky tomatos. the key to making it thick is a pinch of baking soda. its also better if you let it sit in the fridge for a few hours or overnight.
A fucking gravy is a SAUCE. They are one in the same. Tomato sauce is used to make Italian gravy.
When you cook thanksgiving dinner the gravy that you are using doesn't have tomato sauce in it. so it's a different type of gravy.
Your comparing apples to oranges.
Oh and not only Jersey Italians call it gravy. I grew up in 2 italian households and they were fresh off the boat and they both called it gravy.