Ingredients
8 oz spaghetti or linguine, or.. thin spaghetti, unco
1 large onion, chopped
1 garlic clove peeled and quartered
1 lb lean ground beef
14 oz canned tomatoes, undrained
10 oz low-sodium tomato sauce
1 1/2 cup water, divided
2 tsp italian seasoning
1 1/2 tsp salt
3/4 cup grated cheddar cheese or- monterey, jack cheese
Directions
In a large frying pan, cook onion, garlic and ground beef over medium
heat until beef is browned; drain. Add tomatoes, tomato sauce, one
cup of water, Italian seasoning and salt. Simmer for 5 minutes,
stirring occasionally.
While meat mixture is simmering, break spaghetti strands into three
parts. Place in an oven-proof casserole dish. Add another half cup of
water and mix. Add meat mixture and combine all ingredients. Cover
the casserole with aluminum foil and bake at 350 degrees F for 40
minutes. Uncover casserole and bake for an additional 10 minutes.
Each serving provides: 821 Calories; 54.5 g Protein; 93 g
Carbohydrates; 24.7 g Fat; 117 mg Cholesterol; 920 mg Sodium.
Calories from Fat: 27%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 4 servings
Baked American Spaghetti Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
We can read the history of `recipes` back into antiquity, at least as far back as the early Egyptians, and possibly even further. Interesting though that is, mostly, these old records were just very simple hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to experts is a collection of 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 wonderful. Later on, in Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman cooks used a wide range of herbs, including a few that will be familiar to modern chefs such as bay, rue and asafoetida. Later on, there are two recipe books dating from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the spicy food that is served today, but instead accounts of the types of meals prepared for the rich people of the period. Later on in the 1400s, the Crusaders brought back many foods, spices and herbs from the holy land, such as basil and rosemary. These new foods and tastes was responsible for a torrent in books on cooking, the majority of which are kept safe in private cookery archives. For the next few years, the wealthy families of the West competed to offer the best banquets, and consequentially cooks and their collection of recipes became highly prized. However, it was during the nineteenth century that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing popular recipes of the day. By the advent of the twentieth century, cooking books were in great demand, due to better eduction, more free time and disposable income. The introduction of the TV brought us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Baked American Spaghetti recipe.
