Made a double batch of (one of) Marcella's classic tomato sauce...
The one with butter and a peeled onion, the onion cut in half and theoretically discarded after the sauce is cooked (but there's gotta be something to do with that onion). Actually took out the food mill for the canned tomatoes...which by the time her first two books were re-released as Essentials of Classic Italian Cooking was no longer deemed "essential" for the canned tomatoes (also dropped was 1/4 tsp of sugar, an ingredient in her first book). Her editor was Judith Jones, and the recipes evolved slightly, with less fat and some becoming even simpler.
As Marcella suggests, tossed with penne, served with Parmigiano-Reggiano and balcony basil from a friend.
