Saucy Noodles with Ground Beef

If you could follow

the scent of pasta through the millennia, it's no exaggeration to say that the

entire history of civilization would be traced. The trail would span cultures

and continents ranging from Asia, Europe, the Mid-East, America, and parts of

Africa, and reach back at least 3,500 years.

In

spite of all the myriad of forms it has taken and the countless contexts in

which it has appeared, today it is almost universally associated with Italy though

historically, this has not always been the case. In fact, it is only in the

last century or so that many regions of northern Italy including Veneto, Lombardy,

Liguria and the Piemonte have embraced pasta as an essential part of their

cuisine. There are many aspects of pasta's history that are surprising.

The

early history of pasta does not begin with Italy, but rather in the Shang

dynasty in China (1700-1100 B.C.) where some form of noodles are known to have

existed, made with either wheat or rice flour. Pasta also appears to have been

a feature in the diet of ancient Greek civilization, flourishing in the first

millennium B.C. In fact, the word lasagna comes from

the Greek term "laganon,"

which consisted of strips of dough made with flour and water.

As

early as the fourth century B.C., the story of pasta shifts to Italy, there is

archeological evidence for the existence of pasta in the Etruscan civilization,

which flourished in the regions we now call Lazio, Umbria and Tuscany. A

bas-relief unearthed in an Etruscan tomb depicts tools and kitchen utensils

used to roll and form pasta very similar to those still in use today. A lucky

find for anthropology, but a sad blow to the legend of Marco Polo, which claims

it was he who introduced Europe to pasta after his adventures in the Far East.

He may have brought some unusual noodles back with him, but it was certainly

not the first time Italians had ever seen such food.

Like

so much else in Italy, the development of pasta as a culinary art really takes

off in the Renaissance. By the 14th century, pasta was a regular part of life

in Rome and Florence. As far as we know the first scholar to write extensively

about pasta was the humanist known as Platina. In 1474, he wrote an important

treatise, entitled "On Right Pleasure and Good Health" (De honesta volupatate et valetudine). In addition to essays

on gastronomy and recipes, the treatise includes discussions on the elemental

nature of food, recommended exercises for the body, and general suggestions on

how to feel in harmony in life.

Later

centuries, as dried pasta became available and sold in shops, pasta grew more popular,

until by the 19th century, it achieved a presence and stature in Italian

cuisine that continues to evolve to the present day. The extraordinary variety

and sophistication of pasta dishes now, from Bucatini alla amatriciana

to Linguine al pesto are part of a

centuries' long evolution. Though Italians cannot claim to have invented pasta,

it's clear they took to the creation with an unparalleled joy, passion and

inventiveness developing an entire culture and cuisine around it, which is now

recognized worldwide.

You

can have this tasty dish on the dinner table quicker than you can order pizza.

Saucy

Noodles with Ground Beef

Copyrighted

2013, Christine’s Pantry. All rights reserved.

Ingredients:

1

Directions:

In

Dutch oven, cook ground beef, onions and bell peppers, over medium heat. Season

with salt and pepper. Stirring occasionally, cook about 8 to 10 minutes, until

ground beef is cooked through.

Add

remaining ingredients, stir. Bring to boil. Cover and reduce heat to simmer,

cook about 10 minutes, until noodles are tender.

Serve

with crusty bread. Enjoy!