1/3 cup olive oil
4 onions, coarsely chopped
8 oz canadian bacon , sliced, cut
1 or sliced smoked ham
4 cl garlic, crushed
2 can plum tomatoes , in juice, 35
1 (4 cups tomatoes)
2 tsp surgar
3/4 cup dry red wine
1 salt and freshly ground blac
Directions
Recipe by: The New Basics Cookbook Heat oil in a medium size heavy
saucepan over medium-high heat. Add the onions, and saute for 10
minutes. Stir in the bacon and garlic, and saute f 5 minutes more.
Stir in the tomatoes, sugar and wine. Season to taste with salt and
pepper. Simmer, uncovered, for 45 minutes, stirring occasionally.
Servings: 6 servings
Amatriciana Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into distant history, at least as far into history as pharonic Egypt, and maybe even further. Having said that, sadly, these early records were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Moving on, we find some recipe books which were published in the 1300s : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that is popular today, but rather descriptions of the types of meals enjoyed by the rich and powerful. Later, in the 15th century, people returning from the crusades brought back many foods and spices from the Middle-East, including spices such as parsley, basil and rosemary. These new foods and spices created a surge in recipe manuscripts, many of which still exist in academic collections. During the following few centuries, the powerful and rich competed to offer the most extravagent meals, and as a result chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down recipes to help cooks of their time. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on our site. |
We hope you enjoy this Amatriciana Sauce recipe.
