Adding Tomato & Wine for Baked Penne Pasta Recipe

"On behalf of Expert Village, I'm Laura Banford, and I'm going to teach you how to make baked penne with sausage. Here are the ingredients for our sauce, and they are tomato paste, whole peeled and salted plum tomatoes, and dry red wine. And I'm adding wine because wine is a great conduit of flavor. Okay. Now, the pan has the butter and olive oil and all the veggies ? - red onion, celery, carrots, and garlic. And I'm going to add tomato paste. You always add tomato paste. It's concentrated tomatoes. Tomatoes and salt only. Don't get tomato paste with a lot of extra ingredients because you don't need them. And that adds -- will give the sauce some body. It's going to give the sauce some structure. And we want to cook the raw tomato flavor out of the tomato paste a little bit before we add our tomatoes. We'll cook this in stages. When you build a sauce, you're building it, literally building. The ingredients are building blocks. You're building the sauce step-by-step. If you throw it all in the pot at once, it's not going to taste right. Okay. These are our tomatoes. Wow. These are whole Roma tomatoes. Roma tomatoes are the most tomatoey flavor of tomatoes. Students in my classes ask, "Well, should you use hothouse tomatoes or regular tomatoes? What kind of tomatoes? Cherry tomatoes?" The answer is the Italian Roma tomatoes have the most flesh ratio. Whoops. Bigger flesh ratio, so they're more tomatoey, know what I mean? All right, we're going to cook that down, and then we're going to add some red wine -- just about a third of a cup -- and turn the heat up. And that's going to simmer for about 45 minutes. In the next clip, we're going to make the or show you the ingredients for our ricotta mixture."