Part 4/7:
The Heart of the Sauce: Tomatoes and Wine
As the cooking continues, the host adds tomato paste and crushed tomatoes, explaining that this sauce is meant to be more meaty than tomatoey. A critical step follows: introducing a cup of red wine, which must be reduced down to concentrate flavor effectively. The host stresses the importance of this step to avoid a soupy texture.
After allowing the wine to reduce, milk is ultimately incorporated, a traditional addition that creates a rich, cohesive sauce. The host reminisces about their mother's cooking, expressing how this step binds all the flavors beautifully.