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
Light - 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 far back into the distant past, in truth as far back into history as the Egyptians, and maybe further still. However, sadly, these old cookbooks were just very simple pictorial instructions for meal preparation.
In fact, the most ancient recipe in existence, according to food historians is a series 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 making those who drank it feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius created a few documents which described recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals were divided into starters, main meal and dessert, something we still use today. Aspicius recounts how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like bay, fennel and asafoetida. Later, there were a couple of interesting cookery books from the 14th Century - a book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of meals on the tables of the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. These new herbs and spices led to an eruption in recipe publications, most of which are now in academic collections. The introduction of the TV gave us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Light Spaghetti Sauce recipe.
