Ingredients
1/4 cup extra-virgin olive oil
1 small carrot, *
1 small onion, *
1 small celery stk, *
1 large garlic clove*
1 lb italian sausage
1/3 lb ground beef
6 1/2 oz pancetta, diced
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp freshly grated nutmeg
1/2 cup dry red wine
1/2 cup tomato paste
1 cup italian tomatoes, chopped
2 tbsp parsely *
1/2,1 oz dried porcini mushrooms * Fin
Directions
recipe I described. According to the author, this ragu from Emilia
Romagna is served by many Italians with the traditional pasta course
at Christmas. It is really good. Enjoy- 1. Soak the porcini in warm
water for at least 1/2 hour. Remove from the water, squeeze dry and
chop. 2. Meanwhile, in a large saucepan or flameproof casserole, heat
the olive oil over moderate heat. Add the carrot, onion and celery
and saute until the onion is golden, about 4 minutes. Add the garlic
and cook until fragrant, about 1 minute. 3. Add the sausage, ground
beef and pancetta to the pan. Cook over moderate heat, stirring to
break up the meat, until the beef and sausage are no longer pink.
Drain off any fat. Season with the salt, pepper and nutmeg. 4. Pour
in the red wine and cook, stirring occasionally, until it evaporates,
about 5 minutes.
Add the tomato paste, tomatoes, porcini and 1/2 cup of warm water.
Simmer for 30 minutes. If the sauce gets too thick, add a little
more water. (The recipe
can be made to this point up to 2 days ahead. Cover and refrigerate;
reheat before serving.) Add the parsley just before serving. FROM:
SUSAN BURGESS
(PDFX51B)
Servings: 6 servings
Christmas Pasta Sauce Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday; Italian; Pasta; Pasta Sauce
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into the distant past, at least as far into history as the early Egyptians, and possibly even further than that. Having said that, generally, these ancient cook books were just basic hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered, according to academics is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius assembled a few documents detailing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times used a good variety of herbs, including a few that are still present in modern kitchens for example thyme, rue and asafoetida. Moving on, there are some recipe books dating from the 14th Century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the spicy food that is served today, but instead accounts of the types of food prepared for the rich and powerful of the period. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy land, such as coriander, basil and rosemary. The introduction of these new foods and spices caused an eruption in cookery books, the majority of which are kept safe in private cookery archives. During the next few hundred years, the powerful families of the West competed to offer the most exotic banquets, and consequentially cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes common in their social group. By the advent of the 1900s, recipe books are in great demand, due to better eduction, people having more free time and having more disposable income. |
We hope you enjoy this Christmas Pasta Sauce recipe.
