I have a question about step 5 on the recipe "Meatballs Emilia-Romagna with Pasta Sheets" from thirschfeld. It says:
"Once you smell the garlic add the wine and the bay leaves. Reduce the wine to a glaze and then add the stock and rosemary sprig. Reduce the liquid by half. Add the milk and cream. Let it come to a boil and then then place the pan into the oven. "
I'm assuming that the tomatoe paste goes here, but the other question, is do the meatballs go into the sauce or do they continue to cook on their own in the oven?