Overview

• Both guides emphasize long, low-heat cooking as the decisive step, with several hours of gentle simmering developing depth and a velvety texture.
• Roasting tomato paste before diluting it is highlighted, citing BBC Good Food, to unlock fuller aroma, deeper complexity and a richer color.
• Measured use of red wine is recommended, with thorough reduction to add body and integrate fat and aromas into a cohesive sauce.
• Umami enhancers such as Parmesan rind, soy or Worcestershire sauce, and small amounts of anchovy paste or fish sauce are advised to intensify meatiness without tasting fishy.
• A restrained finish—like a splash of balsamic for balance, a spoonful of mascarpone or cream for silkiness, or a pinch of nutmeg for warmth—rounds the sauce without overwhelming it.