A few weeks ago I made this pasta sauce. Some end of the season tomatoes, slivers of red onion and garlic, crushed red pepper, and some pieces of ground beef I shaved off a frozen block. The texture of the beef was more interesting and delicate than those firm little bits we're all used to. Served over black pepper capellini from Dave's Fresh Pasta in Davis Square. The photo shows the tomatoes when only half cooked. They were prettier then.