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
Written cooking instructions as an idea can be observed way back into the distant past, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, these, early cook books were just very simple hieroglyphic recipes for meal preparation.
Progressing into Roman times 25BC a man called Apicius assembled a collection of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius recounts how the early Romans used many herbs and spices, including a few you will know for example basil, rue and asafoetida. Over the succeeding few hundred years, the powerful families of the West tried to lay on the most extravagent banquests, and because of this the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and writing down recipes of the day. When we get to the twentieth century, recipe books are increasing in popularity as a result of higher levels of literacy, people having increased free time and being a little richer. |
We hope you enjoy this Kima # 1_ Greek Meat Sauce recipe.
