1 lb ground beef or lamb
3 onions chopped
1/2 cup butter
1/2 cup tomato paste diluted in 1
1 cup water or
1 1 can tomatoes drained
1 minced garlic to taste
6 oz red wine
3 tbsp chopped parsley
1 bay leaf
1 salt and pepper
Directions
Saute the onions in the butter and stir in the tomato
paste or can of tomatoes. Add the beef, and remaining
ingrdients and cover and simmer 30 minutes.Serve over
noodles, rice or macaroni.
Servings: 6 servings
Kima # 1: Greek Meat Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
We are able to trace the history of meal recipes far back into ancient history, at least as far back into recorded history as ancient Egypt, and quite possibly further than that. In practice though, these, old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts are a few ancient 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 anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius compiled some scripts describing recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient Romans made use of a good variety of herbs, including some that we all recognise like bay, fennel and dill. As we move on, there were a couple of interesting books which date from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are not about the curry that is served today, but rather recipes for the types of food on the tables of the upper classes of the time. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cooking, including basil and coriander. The introduction of these new culinary ideas created an increase in manuscripts on cooking, the majority of which are now in private libraries. During the next few centuries, the rich and powerful families of the West competed with each other to serve up the most exotic meals, and as a consequence, the best cooks and their recipe collections became highly prized. However, it was during the nineteenth century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. By the advent of the 20th century, cookery books were in great demand, mostly due to more people being able to read, more leisure time and disposable income. The revolution that is television gave us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Kima # 1_ Greek Meat Sauce recipe.
