1 1/2 lb stew beef cut into 1 pieces
1/4 cup minced onion
2 tbsp instant beef bouillon
1/2 tsp onion powder
1/2 cup dry red wine
8 oz uncooked spaghetti
GARLIC TOMATO SAUCE
1 clove garlic, cut into halves
1 tbsp olive oil
1 can whole tomatoes (16 oz)
1 small onion, chopped (1/4 cup)
1 tbsp butter or margarine
1/2 tsp salt
1/4 tsp sugar
1/4 tsp dried basil leaves
1/4 tsp dried rosemary (optional)
1 dash pepper
Directions
Prepare Garlic Tomato Sauce (see below). Mix beef, onion, bouillon,
onion powder, wine and sauce in Dutch oven. Cover and cook in 350
degree oven, stirring occasionally, until beef is tender, 2 1/2 to 3
hours. (Add water or wine during cooking if necessary.)
Cook spaghetti as directed on package. Serve beef mixture over
spaghetti.
GARLIC TOMATO SAUCE: Cook and stir garlic in oil in 1 1/2 qt.
saucepan over low heat untilis brown; discard garlic. Stir in
tomatoes (with liquid) and remaining ingredients; break up tomatoes
with fork. Heat to boiling; reduce heat.
Simmer uncovered, stirring frequently, until sauce thickens, 40 to 50
minutes.
Source: Betty Crocker's Cookbook Submitted By RHOMMEL
Servings: 6 servings
Beef With Spaghetti Recipe brought to you by Recipe Ideas
Categories: Beef; Dutch Oven; Italian; Meat; Pasta
The History of Recipes
Academics have proved the existance of recipes way back into antiquity, in fact as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to historians are some ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. During the time of the Roman Empire a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. This early Roman chef recounts how the Romans used a good variety of herbs, including a few that are still present in modern kitchens like bay, mint and dill. As our culinary historical trip moves on a few more years there were some interesting books which were published in the fourteenth century ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian curry that appears on menues today, but instead descriptions of the types of meals on the menus of the upper classes of the time. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices like parsley and basil. The introduction of these new herbs and spices caused an outbreak in books on cookery, some of which are kept safe in academic collections. By the arrival of the 20th century, cookery books were greatly in demand as a result of more people being able to read, people having increased leisure time and having more money. The introduction of television brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Beef With Spaghetti recipe.
