Spaghetti and tomato sauce with mushrooms and sausage; filet beans – 6 June 2018

We had perhaps 2/3 of a can of diced tomatoes left from D’s puttanesca back on the 30th. I volunteered to use it up in this punted pasta. I just cooked onions and probably garlic (writing on the 11th), then mushrooms, and the separately-cooked rapini and pecorino sausage from Christopher Lee. It was a yummy pasta.

I realized it was a Wednesday so I could go to Morell’s and buy my favorite Country Batard. So I did.

D brought up a bottle of Il Cuore, which was really nice, and it was good to be reminded of that b/c we bought a few more bottles on the 9th at the Wine Mine’s tasting (it was not being tasted).

(Post added the 11th.)

 

 

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