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 way back into history, in truth as far back as early Egypt, and possibly even further than that. However, mostly, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian describing the baking 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 drank it feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few documents which described recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and desserts, a style of dining still practiced today. This early Roman chef describes how the cooks of his times were skilled in the use of a wide range of spices, including many that are still in use today such as thyme, mint and dill. During the following few centuries, the rich and powerful families of Europe tried to offer the most exotic meals, and as a consequence, cooks and their collection of recipes were greatly in demand. Even so, it was during the 1800s that fine cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, testing, and recording popular recipes of the day. By the advent of the 1900s, cookery publications are starting to become popular mostly as a result of more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Ann's Quick Spaghetti Sauce recipe.
