32 oz tomato sauce -- or
1 one 30 ounce jar prepared
1 spaghetti sauce --
1 smooth style only
1 lb lean ground beef
1 onion -- finely chopped
1 cup white wine
1 tbsp dried basil
1 tbsp dried oregano
2 bay leaves -- crushed
1/8 tsp white pepper
6 cloves garlic -- crushed
1 or 2 teaspoons prepared
1 crushed garlic
Directions
Brown ground beef in skillet. Remove from pan to drain, then pour
into unheated crockpot. Saute onions until lightly browned in the
same pan. Add to beef in crockpot. Add remaining ingredients to the
beef and onion mixture in the crockpot, and turn on to high. As sauce
begins to warm, lower heat to low, and simmer for at least 30 minutes
to let flavors mingle. Can be kept on low in crockpot for several
hours if stirred every 15 minutes.
Recipe By : Ann Zachman
Servings: 6 servings
Ann's Quick Spaghetti Sauce Recipe brought to you by Recipe Ideas
Categories: Crock Pot; Crockpot; Italian; Pasta; Pasta Sauce
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into history, in fact as far into history as pharonic Egypt, and potentially, even further back. However, mostly, these ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to historians is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the early Romans were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens for example basil, rue and asafoetida. During the next few hundred years, the wealthy families of the West strove to offer the most extravagent banquests, and as a result the best chefs and their recipes were greatly in demand. Even so, it wasn`t until the 19th century the formal cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and recording the recipes of their peers. Like it or not, the introduction of TV brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Ann's Quick Spaghetti Sauce recipe.
