1/2 diced green pepper
1/2 diced onion
2 chopped tomatoes
1/2 cup red or white wine
1/2 cup cream or milk
1 your favorite spices basil, oregano, , etc.
1 salt & pepper
Directions
Heat olive oil in large skillet till water sizzles. Add 1/2 diced
green pepper, 1/2 diced onion, 1 to 2 crushed & diced cloves garlic,
and a couple chopped large tomatoes (peeled if you prefer). You can
also add other veggies if you wish. After they saute for about 5
minutes, add one cup tomato sauce, 1/2 cup red or white wine (or
stock, or water from the cooking pasta), and 1/2 cup cream (or milk).
Flavor with a sprinkle of oregano, basil, salt and pepper. Turn down
heat and simmer about 5 minutes. Serve over pasta. This sauce is
quite different from the normal cook-all-day sauces; it is more fresh
and vibrant, but not as complex. It will accomodate almost any
vegetable you choose to add. Try eggplant or broccoli or asparagus,
just to name a few.
Servings: 4 servings
Award-Winning 15 Minute Spaghetti Sauce: Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into antiquity, in fact as far back as the Egyptians, and potentially, even further back. Interesting though that is, in the main part, these old records were just simple pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are a few stone 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 making those who drank it feel blissful and exhilarated. As we move into Roman times around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, something we still use today. This early Roman chef informs us how the chefs of Roman times used many different aromatic flavours, including a few that will be familiar to modern cooks such as basil, fennel and parsley. Moving on, we have two interesting cookery books which appeared in the fourteenth century - a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the curry that is served today, but instead accounts of the types of food served to the rich and powerful of that period. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the Middle-East, including spices like coriander, parsley, and basil. The introduction of these new foods and spices led to an outbreak in manuscripts on food, the majority of which are kept safe in private cookery archives. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Award Winning 15 Minute Spaghetti Sauce_ recipe.
