1 tsp garlic powder
1 lb hot sausage
28 oz water
1 qt crushed tomatoes
1 bay leaf
1 cup minced onion
12 oz tomato paste
28 oz tomato sauce
1 tbsp oregano
Directions
Use lg. pot, fry sausage in enough oil to cover
bottom until brown. Remove meat & most of oil. Brown
onion, add tomatoe paste, sauce, & tomatoes. Add
seasonings, replace sausage, bring to boil & simmer 2
to 2 1/2 hrs. stiring every 15 min. with wooden spoon.
Servings: 20 servings
Keith's Spaghetti Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
We can follow the history of meal recipes way back into the far past, in truth as far into history as early Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe found, according to historians are a few tablets in Sumerian describing 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 drinkers feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents which described recipes enjoyed by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. This early Roman chef recounts how the Romans were skilled in the use of many aromatic flavours, including some that we all recognise such as basil, mint and parsley. Later, we have two interesting recipe books which appeared in the fourteenth century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is popular today, but instead recipes for the types of food on the menus of the upper classes. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. The introduction of these new tastes created a surge in books on cookery, the majority of which still exist in academic collections. By the time we get to the twentieth century, cookery books were in high demand, mostly as a result of higher levels of literacy, more spare time and disposable income. Like it or not, the introduction of TV brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Keith's Spaghetti Sauce recipe.
