I started with a 1.2 lb. package of our own ground beef, two small onions (diced), 1/2 head of garlic (cloves finely chopped). I sauteed the onions for a few minutes until they were translucent, added the garlic and sauteed a few more minutes. I added the beef and continued until it was browned (I did not drain the beef since we do not add fat to our ground meat).
Then, I added a jar of Arethusa pureed tomatoes that I had purchased at the Winter Farmers' Market and let it reduce a bit at the simmer, adjusted the salt, and voila! An easy meaty multi-purpose red-sauce.
This is a test-product for Arethusa, and it was similar to the home-canned tomatoes that my mother used to put aside at the end of every garden season.
