Ingredients
1 karen mintzias
1 onion, chopped fine
3 tbsp butter
1 lb lean ground beef
1 garlic clove
1/2 cup dry red wine
1 lb canned, peeled tomatoes*
2 tbsp tomato paste
1/2 tsp granulated paste
1 stick cinnamon
1 bay leaf
1 salt & pepper
4 tbsp chopped parsley
1 sprig basil or 1/2 t dried
Directions
*Note: Tomatoes should be drained and chopped. In a heavy saucepan
cook the onion in a little water over medium heat until softened,
then add the fat and cook the onion until translucent. Combine the
ground beef with the onion, mashing with a fork and stirring until
the raw color disappears. Add the garlic and wine, then cover and
simmer for 5 minutes. Stir in the tomatoes, the tomato paste, sugar,
cinnamon stick, bay leaf, salt and pepper to taste, then simmer,
covered, for 30 minutes longer. Add the parsley and basil during the
last 10 to 15 minutes. Cook uncovered for the last few minutes, to
allow excess liquid to evaporate; the sauce should be thick. Remove
the cinnamon stick before serving. Makes 4 cups. From "The Food of
Greece" by Vilma Liacouras Chantiles.
Typed for you by Karen Mintzias
Servings: 4 servings
Saltsa Kima (Greek Meat Sauce) Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
We are able to track the history of `recipes` way back into the distant past, in truth as far back into history as the early Egyptians, and possibly even further. In practice though, mostly, these early recipes were just primitive pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts is a collection of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. He describes how the meals were divided into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Romans were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs such as thyme, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. The introduction of these new tastes led to an increase in books on cookery, the majority of which are kept safe in private collections. During the following few hundred years, the upper-class families of Wesstern Europe strove to serve up the most exotic banquets, and because of this the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing popular recipes of the day. By the advent of the 20th century, cooking books are greatly in demand mostly due to higher levels of literacy, people having increased spare time and being a little richer. The revolution that is television brings us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Saltsa Kima (Greek Meat Sauce) recipe.
