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 trace the history of written cooking instructions far back into the distant past, at least as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these old cook books were just primitive hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe found, according to academics are a few 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`. As we move into The time of the romans 25BC a roman called Apicius created a few documents describing recipes prepared by the Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main course and afters, a style of dining still practiced today. Aspicius tells us how the early Romans made use of many different aromatic flavors, including many that are still in use today like basil, rue and parsley. During the next few hundred years, the upper classes competed with each other to offer the most exotic banquets, and as a result the best chefs and their collection of recipes were at a premium. Even so, it was during the nineteenth century that formal cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording recipes to help cooks of their time. By the time we get to the twentieth century, cookery books are in great demand, mostly due to increased literacy, people having increased spare time and having more disposable income. Like it or not, the introduction of TV gave us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Award Winning 15 Minute Spaghetti Sauce_ recipe.
