COOK TURNED to an old favorite tonight, pasta with tomato sauce. The pasta is organic whole-wheat penne, which hold the sauce well.
She begins the sauce by browning ground beef with crushed garlic added toward the end, then adding tomato sauce she's made herself using a recipe of Alice's: she halves the tomatoes and roasts them in olive oil in the oven, then runs them through the food mill to remove the skins and pips and cans them in jars in the usual way. They are beautiful in every dimension.
Grated Parmesan cheese on top. Green salad later; then some fruit.
🍷Zinfandel, Preston of Dry Creek, 1915. I'm one of those who think Healdsburg's Dry Creek Valley is the ground zero, the holy site for Zinfandel, and none is better, to my taste, than this.
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