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 *** (Pdfx51b) Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday; Italian; Pasta; Pasta Sauce
The History of Recipes
It is possible to track the history of `recipes` far back into the distant past, in fact as far into history as the ancient Egyptians, and possibly even further. Having said that, in the main part, these early records were just very basic hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to experts in ancient history is a series of clay tablets in Sumerian which show 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 `blissful`. Later, we find some books dating from the 1300s - a book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the curry that is popular today, but instead recipes for the types of meals cooked for the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. These new foods and spices caused an outbreak in manuscripts on cooking, many of which are kept safe in private collections. For the decades that followed, the families of Europe strove to serve up the most exotic banquets, and consequentially chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and recording the recipes of their peers. By the time we get to the 1900s, cookbooks were greatly in demand mostly due to better eduction, more spare time and a general increase in wealth. The arrival of television gave us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Christmas Pasta Sauce ___ (Pdfx51b) recipe.
