1 lb top round steak, ground
2 cup canned plum tomatoes
2 garlic cloves, minced
2 tsp fresh oregano
1/2 tsp red pepper flakes
1 ground pepper to taste
1 water
1/2 cup chopped onion
2 tsp tomato paste
3 tsp fresh basil
1 pinch sugar
2 tsp olive oil (optional)
Directions
Put about 1/2 inch of water in frying pan. Add beef and saute until
it loses its pink color, add tomatoes and juice, onion, garlic and
tomato paste, stir well, simmer 5 minutes. Add oregano, basil, red
pepper flakes, sugar and pepper. Cover and simmer 10 to 15 minutes,
until thickened slightly or to degree of thickness desired. Add olive
oil if desired for flavor, but it is not necessary.
Servings: 6 servings
Low Cholesterol Marinara Sauce Recipe brought to you by Recipe Ideas
Categories: Low Cholesterol; Sauce
The History of Recipes
We are able to trace the history of meal recipes far back into history, at least as far back into recorded history as the early Egyptians, and possibly even further than that. In practice though, sadly, these early records were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian 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 exhilarated. As we move into Roman times 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius informs us how the Roman cooks made use of many spices, including some familiar names such as basil, fennel and asafoetida. As we move on, we find a couple of interesting books dating from the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that is popular today, but instead recipes for the types of food prepared by the chefs of the rich and wealthy people of that period. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, such as rosemary and coriander. These new culinary innovations prompted an eruption in recipe publications, many of which are kept safe in private collections. By the advent of the 20th century, cook books are in high demand, due to more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this Low Cholesterol Marinara Sauce recipe.
