Ingredients
1 cup butter
2 green peppers
4 onions, large
12 celery stalks
4 qt tomatoes
4 tbsp angnostra bitters
4 cup red wine
1 salt and pepper to taste
8 bay leaves
4 tsp thyme
4 tbsp olive oil, extra virgin
2 tsp garlic powder
4 can mushrooms
4 can tomato paste, 6 oz
4 tbsp worcestershire
4 tbsp sugar
4 cup water
2 tsp celery seed
2 tsp paprika
4 tsp marjoram
Directions
Bring to boil. Simmer, covered, 4 hrs. Uncover and simmer TWO DAYS,
not a minute less.
Servings: 8 servings
2-Day Spaghetti Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
Written cooking instructions as an idea can be traced back into ancient history, in truth as far into history as ancient Egypt, and potentially, even further back. Having said that, mostly, these old cook books were just basic hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to academics is a series of clay tablets in the Sumerian language which show the baking 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. As we move into The time of the roman empire around 25BC a man called Apicius created some documents which described recipes cooked by wealthy roman citizens. He tells us how the roman meals were divided into starters, main meal and afters, something we still use today. He also tells us how the ancient Romans used many different herbs, including a few you will know like thyme, fennel and asafoetida. Moving our culinary historical trip onwards, we have two interesting recipe books which date from the fourteenth century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the spicy food that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the upper classes of those days. In the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new foods and spices was responsible for an eruption in cookery books, most of which still exist in private cookery archives. Over the next few hundred years, the rich families of the West tried to offer the most exotic meals, and as a consequence, the best chefs and their recipes were much in demand. Notwithstanding that, it was during the 19th century the formal cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, cooking publications were starting to become popular mostly due to more people being able to read, people having increased spare time and having more disposable income. The arrival of TV brings us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this 2 Day Spaghetti Sauce recipe.
