IT'S BEEN A LONG time since our last penne in red sauce. This was Cook's first use of her own tomato sauce, many quarts of which she put up at the end of tomato season last year, inspired by Alice Waters's recent book My Pantry.
Otherwise I'm sure it was all made following her usual method: sweat some chopped onion in olive oil; add some ground beef and brown it (she makes vegetarian versions too); add the tomato sauce, salt and pepper, a couple of bay leaves and simmer until ready.
Afterward, green salad and a few olives — I put up a few quarts at the end of last year, soaking them in lye, then brining them, and they're edible, mostly. And a couple of chocolates for dessert, and an orange.