Naval pasta recipe with boiled meat. Naval pasta with boiled meat

Everyone must have heard of such a dish as naval pasta. Their recipe is not difficult. It is very tasty and satisfying. And cooking this dish is simple and easy, if you know some of the features and study the recipe.

A bit of history: how did the dish appear?

Some people think that such pasta was invented by sailors during a long voyage. And there is some truth in this. It is believed that it was koki (ship cooks) who invented and first began to use such a recipe.

It is known that the conditions on the ship are not the best (especially during a long voyage). Ordinary people who are not accustomed to constant pitching can get seasick. There is another feature: if modern ships can have refrigeration units, then old ships did not have them. And this means that it was simply pointless to make large stocks of a variety of food. Yes, sailors could periodically catch fish, but it is simply impossible to eat it all the time. And such a product is not combined with every side dish. But meat can be eaten with cereals, pasta, and vegetables.

How to store meat? On ships, this was done in large barrels, cutting the flesh into pieces and filling them with a large amount of salt. Such a dish was called corned beef. This very corned beef had to be used by sailors. And then one day, one cook began to cook pasta and thought about what they can be served with so that such food is hearty and tasty. And it occurred to him to use salted meat from barrels. He fried it and mixed it with boiled pasta. And in order to interrupt the excessive salinity a little, a large amount of spices was added. And so this recipe came about.

Since then, the dish has often been cooked on ships. They let you eat. And the sailors did not argue because someone got more meat (after all, it was all distributed evenly). Today, such a simple recipe helps out housewives if you need to cook something tasty and quick. This dish is served in canteens and even in restaurants.

Cooking technology and ingredients used

How to cook navy pasta? Is there any basic classic recipe?

The first ingredient is pasta. Almost everyone knows how to boil them, there is nothing complicated. But it is important that they do not boil or break, otherwise the dish will not be beautiful. Most often, pasta in the form of tubes is used for cooking, but you can take others: vermicelli, horns or ears. This will not affect the taste, but you can experiment with the appearance. Pasta is boiled in salt water.

The second ingredient is meat.

It can be pulp or minced meat. As for a certain variety, beef or pork was originally used, but if you wish, you can take chicken, lamb or something else.

The meat is fried in vegetable oil with onions and carrots. You can experiment and add other vegetables (tomatoes are often used). If there is no minced meat or meat, then the usual stew is quite suitable.

The classic recipe involves the use of spices, so you should not feel sorry for them. Variations and innovations are welcome. So, you can add basil, ground pepper, oregano to the dish. Put more greens so that the naval pasta is fragrant. Add garlic or green onions.

The decisive stage of cooking is the connection of pasta with meat. You need to do this at the moment when everything is ready. Boiled pasta is added to the pan with fried minced meat, after which everything is thoroughly mixed and warmed up on fire for a minute.

Several pasta recipes in naval style

You can make this dish in different ways. Below are a few recipes.

Classic Navy pasta recipe with meat

To prepare such a dish you will need:

• 300 g of beef or pork pulp (if beef is used, it is better to combine it with lard or bacon),
• 300 g pasta,
• 1 onion
• 1 carrot
• 1-2 tablespoons of vegetable oil (you can also use butter),
• seasonings and salt to taste.

Boil pasta. To do this, put a pot of water on the fire, add salt and, after boiling, lay out the pasta. Stir the pasta constantly to keep it from sticking together. Make sure that the products do not boil, otherwise they will turn into porridge. When ready, drain the pasta in a colander, rinse with running cold water and mix with oil (this will prevent them from sticking together until mixed with meat).

Now get on with the meat. You can first boil it a little (so it will be softer), then fry it with finely chopped onions and grated carrots, but you can limit yourself to one frying. At the end, add salt and spices, and then add the pasta, mix everything well. Fry everything together for another 1-2 minutes, and then remove the pan from the heat. At the same time, it is better to cover it with a lid so that the pasta is saturated with sauce and the dish does not wind up.

Naval pasta with minced meat and tomatoes

List of ingredients:

• 250 g minced meat,
• 200 g pasta
• 2 tomatoes
• 1 onion
• ground pepper, salt and herbs to taste.

Boil pasta in salted water, drain in a colander, then rinse and add a little oil, mixing everything. Now move on to making the sauce. Peel the onion and cut into thin half rings. Place the tomatoes in boiling water for a minute (no need to boil them!), Then cut the peel and remove it. Cut the tomatoes into cubes. Fry minced meat with onion until golden brown. Then add the tomatoes, fry for another 7-10 minutes, then cover the pan with a lid and simmer everything until cooked. Do not forget to add chopped herbs, salt and seasonings at the end. Now you can mix the pasta with the sauce, lightly fry everything together and serve the dish.

Naval pasta with vegetables

For their preparation it is necessary:

350-400 g mixed minced meat (beef and pork),

• 1 medium sized eggplant,
• 3 tomatoes
• 1 carrot
• 1 onion
• 4 garlic cloves,
• 2 bunches of basil greens
• 1 pinch black ground pepper,
• 30-40 g butter,
• salt to taste.

Prepare all ingredients. To do this, cut the eggplant into cubes, grate the carrots, peel the onion and cut into half rings. Peel the tomato (to do this, first pour boiling water over it) and cut into pieces. Boil pasta, rinse and season with butter. Finely chop the basil greens, and chop the garlic in a garlic crusher. Now in a frying pan with hot oil, fry the minced meat with onions and carrots. After 3-5 minutes, add the eggplant, and after another 7 minutes, add the tomatoes. Stew all the vegetables until cooked, add herbs, garlic, pepper and salt, and then mix everything with pasta.

Naval Macaroni with Cheese

This recipe will appeal to all gourmets. So, you will need the following ingredients:

• 200 g pasta
• 200 g minced meat,
• 1 onion
• 50-70 g of hard cheese,
• 3 tablespoons of vegetable oil,
• herbs, salt and spices (all to taste).

Boil the pasta, remembering to rinse it with cold water and season with oil to prevent sticking. While the pasta is cooking, you can start making the sauce for it, but do not overcook the pasta and stir it occasionally. For the sauce, peel and finely chop the onion and fry it with minced meat until golden brown, and then add a little water and simmer everything until tender. Add spices, salt and herbs at the end, and then pasta. Grate the cheese and also put it in the pan after the pasta. Keep stirring until the cheese is melted. Turn off the fire and serve the dish.

Secrets of cooking pasta in a naval way

Whatever the recipe of the dish, some tricks will help make it more delicious.

• Salt the water until the pasta is in it. Approximately 1.5 teaspoons of salt will be required for every liter of water.
• You need to cook the pasta in a lot of water, otherwise they will stick together.
• Pasta after cooking should not be too soft.
• To make the meat (or minced meat) juicy and soft, first lightly fry it, and then stew it with a little water.
• Use your favorite spices and seasonings to give the dish an original taste and appetizing aroma.
• If you use lean meats (or minced meat), add lard or fat when frying. Then the meat will not turn out tough and dry.
• Add salt and spices at the end of cooking, about 3-5 minutes before cooking. Then the taste of the dish will be more intense.

We can only add that naval pasta is an easy-to-prepare and very tasty dish, so take note of it.

Naval pasta is a tasty, satisfying and, importantly, easy-to-prepare dish known to everyone since childhood. The main components of this dish are pasta, minced meat and onions, however, many also add tomato paste, cheese, carrots, and some other vegetables.

The men of the planet are ready to erect a monument to the one who came up with naval pasta. Most often, such a dish is prepared by representatives of the strong half of humanity, when their favorite cooks go on a business trip, on vacation or to their mother. On the other hand, women also use this recipe when there is a catastrophic lack of time. Just below are a few variations on the theme of naval pasta.

Naval pasta with minced meat classic recipe with photo step by step

In this recipe, we will talk about, so to speak, the classic version of the preparation of this dish, consisting only of minced meat, pasta and onions. Pasta for cooking can be used not only in a spiral shape, as directly in this recipe, but also in any other. Minced meat can also be taken not pork or beef, but, for example, chicken. In any case, naval pasta will turn out very tasty and appetizing.

Cooking time: 40 minutes

Quantity: 6 servings

Ingredients

• Minced pork and beef: 600 g
• Raw macaroni: 350 g
• Bow: 2 head.
• Salt, black pepper: taste
• Butter: 200 g
• Vegetable: for frying

Cooking instructions

How to cook navy pasta with stew

The easiest yet most delicious recipe. Men can keep things simple by using only two ingredients - pasta and stew. Women can dream up a little and cook a dish according to a more complex recipe.

Ingredients:

• Pasta - 100 gr.
• Stew meat (pork or beef) - 300 gr.
• Carrot - 1 pc.
• Onion - 1-2 pcs. (depending on weight).
• Salt.
• Vegetable oil for frying vegetables.

Cooking algorithm:

1. Boil pasta in plenty of water with salt, cooking time according to the instructions on the package. Drain in a colander, cover with a lid to keep warm.
2. While the pasta is cooking, prepare the vegetable dressing. To do this, peel the carrots, onions, wash, grate on a coarse grater, onions can be cut into small cubes.
3. Stew in a pan in a small amount of vegetable oil, first carrots, and when it is almost ready add onions (it cooks much faster).
4. Then add the stew, mashed with a fork, to the vegetable mixture, lightly fry.
5. Carefully put the stew with vegetables in a container with pasta, mix, arrange on portioned plates.
6. Top each serving can be sprinkled with herbs, so it will be more beautiful and tastier.

The classic naval pasta recipe requires the presence of real stew, and it doesn’t matter if it is beef, pork or diet, chicken. But sometimes there is no stew in the house, but I really want to cook such a dish. Then any meat that is in the refrigerator or freezer becomes salvation.

• Pasta (any) - 100-150 gr.
• Meat (chicken fillet, pork or beef) - 150 gr.
• Vegetable oil (margarine) - 60 gr.
• Onion - 1-2 pcs.
• Salt, a set of spices, herbs.
• Broth (meat or vegetable) - 1 tbsp.

Cooking algorithm

1. You can take ready-made minced meat, then the cooking process will be reduced significantly. If there is not minced meat, but fillet, then at the first stage you need to deal with it.
2. Defrost the meat a little, cut into small pieces, pass through a meat grinder (manual or electric).
3. Peel the onion, rinse, cut into half rings or small cubes. If someone of their relatives does not like the look of stewed onions, then you can chop it with a fine grater.
4. In a small preheated pan, stew the chopped onion with margarine (take part of the norm).
5. In a second larger pan, using the second part of margarine, simmer (5-7 minutes) the prepared minced meat.
6. Mix the contents of two pans. Salt, season with spices, add broth, simmer covered over low heat for 15 minutes.
7. Boil pasta according to the time indicated in the instructions. Drain water, rinse. Gently mix with minced meat.
8. The dish will look more appetizing if it is sprinkled with herbs on top. You can take parsley, dill or other herbs adored by households. Rinse, let the water drain, finely chop. The final chord is a drop of ketchup or tomato sauce.

In terms of time, the recipe takes longer than when using regular stew. Some housewives suggest experimenting - do not twist the meat, but cut it into small pieces.

Naval pasta recipe with tomato paste

Sometimes there are people who, for some reason, do not like the classic naval pasta recipe, but they are happy to eat the same dish, but cooked with the addition of tomato paste. Meat is used as the main ingredient, instead of it, you can just as well take ready-made stew, adding it at the very end.

Ingredients (per serving):

• Pasta - 150-200 gr.
• Meat (pork, beef) - 150 gr.
• Onion - 1-2 pcs.
• Oregano, other spices, salt.
• Salt.
• Tomato paste - 2 tbsp. l.
• Vegetable oil for frying onions and minced meat - 2-3 tbsp. l.

Cooking algorithm:

1. Cut the prepared, slightly thawed meat into small bars, chop with a mechanical (electric) meat grinder.
2. Prepare the onion - peel, rinse from sand, chop (grate).
3. Heat up a frying pan, add oil. Fry the onion in hot oil until it becomes golden in color, with a pleasant crust.
4. Add mince to this as well. First fry over high heat. Then add salt and seasonings, tomato paste, add a little water.
5. Reduce the fire, cover, simmer, the process will take 7-10 minutes in time.
6. At this time, you can start boiling pasta. Boil in plenty of salted water, stirring regularly to avoid sticking.
7. Throw in a colander, wait until the water drains, put in a pan where the minced meat with onions was stewed. Mix and serve as such.

The dish is prepared quickly, its secret is amazing aroma and taste. For aesthetics, you can add dill, parsley, green onions on top. To do this, rinse the existing greens, dry and chop.

In principle, for cooking pasta in a naval way, a small amount of dishes is required - a pan for boiling, in fact, pasta, and a frying pan for frying minced meat. You can reduce the amount of dishes by using a slow cooker. Here it is important to find the optimal ratio of water and pasta, as well as choose the right cooking mode. It is advisable to take pasta made from durum wheat, they will spread less.

Ingredients (for 2 servings):

• Minced meat (pork) - 300 gr.
• Pasta (feathers, noodles) - 300 gr.
• Garlic - 2-3 cloves.
• Onion - 1-2 pcs.
• Salt, spices, ground pepper.
• Oil (vegetable) for frying.
• Water - 1 liter.

Cooking algorithm:

1. The first stage is frying vegetables and minced meat. Set the mode "Frying", heat the oil.
2. Onion, garlic, peel, rinse, chop, put in hot oil. Fry, stirring constantly for 4-5 minutes.
3. Add prepared minced meat. Carefully separate it with a spatula and mix so as not to stick to the bottom of the multicooker.
4. Now add any pasta to the multicooker bowl. The exceptions are very small ones, as they boil quickly, and spaghetti, which also have a too short cooking mode.
5. Add salt, seasonings. Pour in water so that it barely covers the pasta, you may need less water than indicated in the recipe.
6. Set the mode "Buckwheat porridge", cooking for 15 minutes. Turn off multicooker. Gently mix cooked pasta. Put on a dish and serve to the table, you can additionally sprinkle with chopped herbs.

The dish is very simple and affordable, no expensive or gourmet products are required for cooking. But there are opportunities for creative experiments.

Very common at that time, simple, tasty and easy to prepare. The ingredients are simple and affordable.

Once upon a time, naval pasta was constantly present on the menu of small cafes, served in kindergartens and schools. But due to the fact that the shelf life of the finished product is very short, naval pasta was excluded from the list of products allowed for public catering.

So let's cook naval pasta home, nothing else.

As a child, I really loved this dish. And now, too, although I cook very rarely.

For this dish, boiled meat was usually used, on the broth from which any soup was cooked. I especially always liked when meat from was used.

Just boiled meat was rarely eaten just like that, especially children. So we needed a recipe that allowed us to use this meat quickly and tasty. Although I loved and still love sandwiches with boiled meat.

At home, vermicelli was most often present, not pasta. Just for ease of use. I still remember those red packages with a painted cook. They cost then 37 kopecks. I even remember the location of the shelves in the supermarket, where there were packages of vermicelli.

But when pasta appeared at home - thick, gray, very tasty - then naval pasta was a must-have dish.

For naval pasta you will need:

• Boiled meat. The most commonly used beef. Here is 150 grams.
• Pasta. Quantity - according to your appetite.
• Onion. small bulb.
• Salt to taste.
• Freshly ground black pepper to taste.
• Butter on which we will fry the minced meat.

Cooking pasta in a naval way.

Let's start with meat.

We take a piece of boiled meat and a meat grinder or blender.

We scroll the meat in a meat grinder or break it with a blender.

Finely chop the onion.

We will prepare in parallel. The time it takes for the minced meat to cook is just enough to boil the pasta. In any case, the “sauce is waiting for the pasta” principle also works here, so you can start cooking meat before you start cooking pasta.

Because here's something, but there are a couple of dishes that I cook exactly as I remember from childhood. This is naval pasta, and.

So, with an unwavering hand, I break the pasta into small pieces. I know that it’s impossible to do this with pasta, or rather, it’s highly discouraged, but it’s more convenient to eat such broken pasta, especially for children, and memories suggest that this is exactly what they did with Soviet pasta.

We boil a pot of water, salt the water and send the chopped pasta to the boiling water. Cook them until al dente according to the cooking time indicated on the package.

While the pasta is cooking.

We heat the butter in a frying pan, and a lot, since the minced meat will absorb a lot of oil.

Fry the onion on it. Fry until a persistent smell and the moment the color begins to change to golden.

I want to offer you a well-known and truly masculine dish - naval pasta. I noticed that now very few people know how to cook it. Many add tomato paste, tomatoes, stew. I even saw a recipe with cilantro! But in its classic, pristine, so to speak, form, it is ground beef, onion, salt, pepper and pasta. All!

Corned beef, most often beef, was used as minced meat. Onions are rich in vitamins and have helped fight scurvy. Pasta is easy to keep and keep for a long time. Well, tell me, where does the Navy, with its many months of campaigns, have access to fresh vegetables?

Naval pasta

Score: 5

Total ratings: 6

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A truly masculine dish - naval pasta! Now very few people know how to cook it, we publish a classic recipe.

Ingredients

(check all are)

• 500 g beef
• 300 grams of pasta (preferably tubular or shells)
• 1 large onion
• Salt
• Pepper

• Preparation: 5
• Cooking: 70
• Servings: 2

Cooking

• 1. Cook beef for pasta in a naval way

• 1.1. Most of the time will take boiling meat. But this can be done in advance and save time. So, put a three-liter pot of water on the fire and wait until it boils. When this happens, put the meat into the pot. The boiling water will seal the meat so it won't lose its juices and won't boil. Salt and throw in five peas of pepper. Let it boil.

• 2. Fry the minced meat

2.1. After 30 minutes, check the meat - most likely, it is ready. Cut the meat into pieces and pass through a meat grinder.

2.2. In parallel, put water for pasta in a clean saucepan, let it boil.

2.3. Finely chop the onion and fry it in vegetable oil until half cooked. Add minced meat to the onion, mix and leave it in a pan over low heat. To prevent the minced meat from drying out, periodically add the broth obtained by boiling beef.

• 3. Cook pasta

3.1. As soon as the water boils, salt it abundantly, add a little oil and cook the pasta in it. Ideally, if they are slightly undercooked - al dente, as the Italians say. Then discard the pasta and mix with minced meat. Naval pasta is ready!

Notes

Quick Navy Pasta Recipe

There is also a quick version of the recipe - the meat is immediately cut into cubes, like goulash, and fried. And only then do minced meat. Grilled meat gives great flavor!

Probably the men's holiday is coming on February 23 - Defender of the Fatherland Day. It used to be the Day of the Soviet Army and Navy. Because pasta came to mind, but not ordinary pasta, but in a naval way. A lot can be said about them. Especially those who served 40-50 years ago can tell a lot, but of course there are not many of them. I will say briefly, they gave them to us on holidays, sometimes they were not even bad. But sometimes ... I won’t tell you further, but I not only didn’t want to eat them, I couldn’t look at them for a long time until I met, read and tried pasta prepared according to the recipes listed below.

How to cook naval pasta - detailed recipes

Menu:

Of course, it’s not difficult to cook delicious pasta, but it’s also easy to boil them or undercook them. I knew two people, at different times, who threw pasta into cold water and then were surprised: “They gave me some pasta, look what happens from them.”

1. How to cook pasta

We will need:

• Fresh cold water
• Macaroni of your choice
• Large pot with lid
• large colander
• Skimmer

1. Pour water into the pan. For every 500 g of pasta, you will need 2-3 liters of water

2. We put the pan on the largest burner so that the entire bottom of the pan is heated evenly. Turn on the burner at the highest power.

Salt the water more than you would normally salt your soup. So the water boils faster, and the pasta will be much tastier.

3. Wait for the water to boil well.

4. Slowly lower the pasta into the pot to avoid hot splashes.

5. Close the pot and wait for the water to boil completely again.

6. When the water boils again, remove the lid, reduce the heat to medium and stir frequently.

The cooking time for different types of pasta is different, so be sure to read all the pasta data on the package.

7. When the pasta is about to cook, scoop out one pasta with a spoon and taste it to see if it's done. Don't get burned.

In Italian, most pasta should be served slightly undercooked - al dente, which in Italian means to the tooth. This is the consistency in which the pasta causes a slight resistance in the very center when biting through. But we are still more accustomed to soft pasta, fully cooked.

8. When the pasta is ready, put the colander in the sink and drain the contents of the pan there. Shake the colander to remove excess water.

Don't rinse your pasta. If they are not pre-chilled, they will be easier to mix into the sauce. You can pour into the water where the pasta is cooked, about 1 tbsp. vegetable oil. So they don't stick together. This is just in case, depending on what kind of pasta. Then you will get used to it and from practice you will know exactly what to do. Previously, all pasta was necessarily washed, otherwise they stuck together and turned out to be porridge (sometimes they served it in the army when I served), this is because our pasta was made from low-grade flour. Now pasta is made from durum wheat flour, and probably everyone already knows that pasta should be bought made from just such flour, so they practically do not stick together.

Serve pasta immediately after cooking.

Bon appetit!

1. 1. Video

Well, now we will cook pasta with additives.

1. Fleet-style pasta is simple and delicious

Ingredients:

• Pork and beef meat - about 1 kg. 200
• Pasta (shells) - 500 g.
• Onion - 2 heads
• Vegetable oil - 4-5 tbsp.
• Tomato - puree - 70-100 g.
• Butter - 20-30 g.
• Dry basil - 1.5-2 g.
• Salt pepper
• Greens for decoration (parsley, basil, cilantro), whichever you prefer

Cooking:

1. Cut the onion not very thin.

2. Meat we have two varieties of pork and beef approximately in half. Washed and dried with napkins, we clean the meat from films and veins. We also remove excess fat, if any. We cut the meat into fairly large pieces, on the basis that they will then fit into the meat grinder.

3. We put the pan on the fire, pour in a little vegetable oil, wait for it to heat up and put all the meat there.

4. Fry for 10 minutes over medium heat,

then turn over and fry for another 8-10 minutes.

5. The meat is ready. Test by cutting open a piece, especially pork. If not ready, fry or then in the minced meat you can stew longer.

6. We will fry the onion in butter. Be sure to stir occasionally.

7. Put the water to boil.

8. While the onion is fried, pass the meat through a meat grinder.

9. The meat is scrolled, the onion is already fried, add the meat to the onion.

10. Mix everything and season with tomato puree, about 70-100 grams. Who loves how much. We leave on fire a little less than average. We don’t need to fry anything, we just need to warm up the tomato.

11. Salt the water.

12. Salt minced meat.

13. The tomato has warmed up, mix everything well with minced meat.

14. Season the minced meat with dry basil. We mix everything again.

15. At this time, the water boiled. We put shells in there.

16. Add a little vegetable oil to the water, about 1 tbsp.

17. Peppercorns, about a tablespoon, pour into a mortar and crumble. Not trying to grind to dust.

Don't forget to stir the shells in the water.

18. Add a little more than half a glass of boiling water to the minced meat directly from the pan where the shells are boiled to make it more moist. Don't overdo it. Minced meat should not be liquid.

19. Pour a little vegetable oil into the cauldron. We put on fire below average.

20. We send shells to the cauldron.

21. We send our minced meat there.

22. It remains to mix everything well, add our ground black pepper, cover with a lid and after a minute or two turn off the stove and serve.

Divide among plates and serve with vegetables.

When serving, you can decorate with herbs.

Bon appetit!

1. Naval pasta

Ingredients:

• Pasta - 500 g.
• Raw meat - 500 g. It will turn out boiled about - 400 g.
• Onion - 1 head
• Vegetable oil

Cooking:

1. A pot of water, about 3 liters of water, put on fire, salt, like soup, a little more and bring to a boil. Although there are some recipes where recommendations are given for every 500 g of pasta, a liter of water is needed (this only applies to cooking pasta in a slow cooker), I still think this is wrong and support the middle ground between this opinion and the opinion of Italians that water is needed in 10 times more than pasta. Correctly, 1 liter of water is needed for 200 g, which means 2-3 liters of water for 500 g. Still, pasta should feel free in the water.

2. The water is boiling, put the pasta there. Since we have them large, we lower one edge into the water and under gravity, as they cook from one end, they themselves will fall. Cooking time for this pasta is 10-12 minutes. Try it and you will immediately understand if you need to cook more.

3. We take pre-boiled meat. There is nothing difficult to weld. Take a piece of some inexpensive meat, beef of course. Let there be veins, fatty layers, we still pass it through a meat grinder, otherwise it will be juicier. Throw meat into boiling water, add spices, salt, roots, bay leaf, pepper.

4. Boil it for about 1 hour and then leave it to cool in this broth. So it will be juicy, which is what we need. We take out the meat and cut it into pieces suitable for a meat grinder.

5. We pass the meat through a meat grinder.

6. Finely chop the onion. Put a frying pan on the stove to heat up. After a while, pour some vegetable oil into it.

7. Put the onion in the pan and fry it until transparent. You know, even a little longer. Onions should give a strong tasty smell. Seize this moment.

8. Pasta is ready, pour the contents of the pan through a sieve. Let them lie down there for a while so that all the water comes down.

9. Lightly coat the pasta with vegetable oil.

10. Gently lift a little a few times so that all excess liquid is on the glass.

Don't forget to stir the onion.

11. The bow is ready.

12. Add meat to it and mix well so that there are no lumps.

13. Add a couple of ladles of broth that we have left after cooking the meat. We mix everything again. our minced meat was saturated with its broth and became even juicier.

14. Well, actually that's all. It remains to add the minced meat to the boiled pasta and mix everything.

It may not be possible to say that this is a work of art, but this food will please the stomach very much.

Bon appetit!

1. Naval pasta recipe with minced meat

Ingredients:

• Minced meat (Any) - 700 grams
• Pasta - 700 grams
• Pepper black, red,
• Zira, parsley all to taste.
• Tomato paste (ketchup) - 3 tablespoons.
• Greens of your choice parsley dill etc.
• Onion 1 pc.
• Vegetable oil and salt.

Cooking:

1. We put two pans on the stove, pour a little oil into each, throw in a pinch of salt. Let's warm up.

2. Finely chop the onion and pour into one pan.

3. Pour the pasta into the second pan. Yes, yes, dry pasta. Fried pasta acquires a specific unusual taste. Fry everything until golden brown.

4. We put beef to the onion. Fry minced meat along with onions. We are waiting for the liquid to evaporate and when the minced meat also acquires a fried shade.

5. Pasta is well fried. They must be stirred regularly so that they do not burn.

6. Pasta is already fried, minced meat is not ready yet. Set the pasta aside. Salt minced meat, add zira (optional), black pepper and red pepper.

By the way, if you have one pan, it is better to fry the minced meat first, and then the pasta.

7. After frying a little more minced meat, the water has almost evaporated, add ketchup to it, I like it more than tomato paste, especially if you put some a little spicy. We mix.

8. We send our fried pasta to minced meat. We mix everything.

9. Fill the pasta with water so that

so that the water just barely covers the pasta. It is better to pour hot water so as not to cool the dish. Cooking to full readiness. The burner must be set to high temperature. Close the pan with a lid.

10. Pasta is ready.

11. Add greens that you love to them (parsley, basil, etc.)

With this method of cooking, pasta remains intact, looks appetizing and very tasty.

Mix everything well and serve.

Bon appetit!

1. 1. Video

1. Naval pasta in a slow cooker

Ingredients:

• Durum pasta - 500 g.
• Minced meat (pork-beef, in half) - 400 g.
• Onion - 1 large onion
• Salt - 2/3 tbsp.
• Black pepper - 1/4 tsp
• Vegetable oil
• Hot water - 1 liter (pasta must be completely covered with water)
• If desired, you can add carrots, tomatoes, sweet peppers, cheese, tomato paste

Cooking:

We are preparing classic navy-style pasta with minced meat, which means minced meat, pasta, onions, salt, pepper and that’s all, so we won’t add anything extra.

1. Finely chop the onion.

2. Pour a little vegetable oil on the bottom of the multicooker bowl, about 2 tbsp.

3. We select the frying mode, the type of product - vegetables - start.

4. As soon as the slow cooker heats up, send the onion to fry for 5 minutes.

5. 5 minutes have passed, the onion has become soft, add minced meat, mix everything.

6. Another three minutes have passed, the minced meat is almost fried. At this point, if desired, you can add tomato paste and fry with it.

7. The total frying time was 8 minutes. Turn off the heat mode.

8. Add pasta, sprinkle with salt, you noticed that we did not salt the minced meat, pepper.

9. Fill it all with hot water so that all the pasta is covered. It took exactly 1 liter of water.

10. Close the lid. We will cook in the cereal mode. We set the time for 25 minutes, this will be enough. We press start.

11. 25 minutes have passed, open the lid. This is how we got pasta.

12. Thoroughly mix with minced meat. Macaroni is ready.

• Pasta - 250-500 g.
• Stew - 1 can (500 g.)
• Onion - 1 pc.
• Vegetable oil - 2-3 tbsp.
• Salt, ground black pepper
• Sugar -1 tsp
• Red wine vinegar - 1 tbsp.
• Garlic - 2 cloves
• Tomato paste - 2 tbsp.
• Spices to taste
• Fresh herbs - 4-5 sprigs (optional)

Cooking:

1. Pour cold water into the pan, close the lid and bring to a boil. When the water boils, dip the pasta into it and generously add salt to the water. Stir so that they do not stick together and cook until tender. Follow the instructions on the package. We already know how to determine readiness, try it on the tooth.

2. Cut the onion.

3. Heat the oil over high heat.

4. We put chopped onion, a pinch of salt and a teaspoon of sugar there. Fry the onion, stirring regularly, about 5 minutes, until golden brown.

5. In the meantime, finely chop the garlic.

6. Let's grind the stew to a state of almost homogeneous gruel.

7. Add chopped garlic to the fried onions. Mix everything and fry together for another 1-2 minutes.

8. Pour a tablespoon of red wine vinegar into the onion. Vinegar on a hot surface will immediately boil away, but a pleasant flavor will remain.

9. Add tomato paste to the fried onions and garlic. Stir-fry the tomato paste for 1-2 minutes.

10. Then lay out the stew.

11. Stir and bring the mixture to a boil over low heat.

12. When the pasta is ready, pour some of the water in which they were cooked into a cup, it will come in handy for the sauce.

13. Drain the rest of the water through a sieve, let stand for a minute so that all the water drains.

14. Add a spoonful of vegetable oil to the pasta so that it does not stick together and mix everything thoroughly.

15. When the stew with vegetables boils

add spices: dried Mediterranean herbs, paprika, ground coriander, salt and ground black pepper.

16. Gradually add water from cooked pasta, achieving the sauce of the desired density. Bring the sauce to a boil and then simmer for another 3-4 minutes.

17. Add pasta to the sauce.

18. Thoroughly mix everything. We turn off the fire. Cover with a lid and let it brew for a few minutes.

19. Finely chop some greens.

Sprinkle pasta with herbs and serve.

Bon appetit!

1. 1. Video - Pasta with stew