1 tbsp olive oil
2 onions chopped
4 crushed garlic cloves or
2 minced garlic
14 oz can tomato sauce
1/2 cup red wine (optional)
1 sweet green pepper
1 tsp dried leaf basil
1/2 tsp leaf oregano
Directions
Heat oil in a large saucpan set over medium heat. Add onions and
garlic. Saute for 2 min. Add remaining ingredients. Cover and bring
to a boil, stirring often. Then, reduce heat and simmer, stirring
often for at least 5 min.
Servings: 3 servings
Basic Spaghetti Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
Historians have proved the existence of recipes way back into the far past, at least as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that maybe, sadly, these ancient records were just primitive pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to experts is a collection of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move into Roman times around 25BC a roman called Apicius created some documents detailing recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the chefs of Roman times used a good variety of herbs, including a few that will be familiar to modern cooks like basil, fennel and dill. Moving on, we find a couple of cookery books published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that is served today, but instead recipes for the types of food eaten by the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new foods and spices created an eruption in books on cooking, the majority of which still exist in private libraries. During the next few centuries, the families of Europe tried to serve up the most exotic banquets, and as a result the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the advent of the 20th century, cookbooks were starting to become popular mostly due to increased literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Basic Spaghetti Sauce recipe.
