Naval macaroni. A selection of classic naval pasta recipes. Naval Pasta: Recipes Naval Pasta Recipe from Weighted People
Naval pasta is a very tasty, satisfying, fragrant and mouth-watering dish that is extremely easy to prepare. That is why our compatriots loved to eat it 50 years ago, and contemporaries also do not refuse such pasta, which is suitable for both everyday diet and holidays.
Necessary ingredients for our dish
Before we figure out how to cook pasta in the Navy, you should understand their ingredients. There are only four main components of the dish: minced meat, pasta, ordinary onions and vegetable oil. You can either buy minced meat in the store or cook it yourself by scrolling the meat through a meat grinder or chopping it in a blender. Most often, pork or beef is used for such a dish, but chicken, turkey, rabbit, and any other meat that is preferred in your family can be used with the same success. you can also take any, but pasta like "horns" is best suited for this dish. And finally, vegetable oil can also be even sunflower, even olive, and it can also be replaced with butter or margarine, which will make the dish even more appetizing and high-calorie.
Additional components
In addition to the main ingredients of the dish, you can also add many other ingredients there, which will allow you to change the taste and type of the dish each time, thereby changing your diet and not causing rejection of boring food. So, you can add any vegetables to pasta - be it bell peppers, canned peas, tomatoes or carrots, which will need to be fried along with onions. Another perfect addition to such a dish is an additive in the form of a chopped head of garlic, which will be responsible for the saturation of the taste of pasta and an unusual aroma. For juiciness of the dish, before serving it can be poured with gravy from tomato or sour cream sauce. And finally, you can decorate this dish with grated cheese, which goes well with pasta and gives them a solemn look.
original recipe
For the first time, the naval pasta recipe was published in 1955 in the USSR culinary book, which was called "Culinaria". It required to create one serving of the dish to take pasta 80 grams, meat - 75 grams, melted butter - 15 grams, onions - 20 grams, broth - 30 grams, and finally, melted beef or lard - 10 grams.
According to the recipe, the meat should be passed through a meat grinder, fried in melted lard and set aside for the time being. Then it was necessary to sauté the onion in melted butter, add the broth to it and add the reserved minced meat to the container. Next, it was necessary to stew the minced meat until cooked, while boiling the pasta in salted water. At the end, the minced meat was combined with pasta, mixed and served to the table.
Classic recipe
Now there are a lot of different naval pasta recipes, but most people prefer the time-tested classics. To prepare pasta according to the classic recipe, you will need 400 grams of pasta, 1 kg of meat at your discretion, 2 onions, 30 ml of vegetable oil, as well as salt and pepper to taste. First of all, you will need to boil the meat until tender and turn it through a meat grinder. Then you will need to finely chop the onion and fry it in a pan until golden brown, after which you can add minced meat, a little water and simmer for 10-15 minutes over low heat. Meanwhile, pasta is boiled in a saucepan until tender, which is then combined with minced meat, salted and peppered and served in portions.
Cooking pasta in a naval way in a slow cooker
Now almost every family has a multicooker, which greatly simplifies cooking. In this case, the ingredients remain the same, but the cooking process changes slightly. First of all, we finely chop the onion, then fry it for 5 minutes until translucent, setting the "Baking" mode on the slow cooker. After that, add raw minced meat to the onion bowl and fry it in the same mode for 10 minutes. Next, pasta is laid out in the slow cooker, water is added, which completely covers them, salt and pepper are added to taste and the "Rice" mode is selected, in which the dish is cooked for 20 minutes. After the allotted time, the water will completely evaporate and the naval pasta in the slow cooker will be completely ready. So you can safely lay them out on plates and start eating.
Cooking for the little ones
Unfortunately, no matter how we teach our children to eat absolutely everything, they often begin to act up at the table and do not want to eat the food put in front of them. But if you specially prepare naval pasta for children, then they will eat them quickly, and they will also ask for supplements. Actually, the process of preparing such pasta is absolutely identical to the classic recipe. The main thing in dishes for children is their decoration and the way they are served to the table. For example, putting food on a plate, you can decorate it with a smiling ketchup emoticon on top, or put chopped cucumbers and tomatoes on top of the pasta, laying out a bright flower from them. Yes, in fact, you can decorate the dish in different ways, focusing on the character and hobby of the child, the main thing is to do it with love, and then the baby will definitely eat everything that is on the plate.
Cooking pasta in naval style with meat
It is worth noting that our amazing, tasty dish can be prepared not only with minced meat, but also with meat, thereby diversifying your diet. For these purposes, take a pound of meat, 400 grams of pasta, 2 tablespoons of tomato juice, vegetable oil, 1 large onion and the same salt and pepper to taste. First of all, the pasta is boiled in salted water until it becomes half-cooked, that is, slightly dry inside. Next, we cut the meat into small pieces and onion half rings, after which we fry them in vegetable oil until the meat is covered with a crust and is completely ready. After that, tomato juice, pasta, salt and pepper are added to the meat, all this is mixed well and stewed over low heat for a minute.
Pasta with tomato sauce
If the usual recipe does not suit you, because the dish seems dry, you can try making pasta in a Navy style with tomato paste, which will make the dish more tender and juicy. In fact, it is prepared according to the classic recipe, with the same ingredients and in the same order. However, before the very end of cooking, some changes will need to be made. Actually, there is nothing complicated there, just as soon as the pasta is combined with minced meat, you need to pour them with tomato sauce, to obtain which the tomato paste is diluted with boiled water and a pinch of flour is added, and then mixed. You can also simply pour the pasta in a naval way with tomato sauce already in the plates to make the dish look more aesthetically pleasing.
Economical meal option
But if there is not enough money, then how to cook naval pasta in this case? The answer is simple - use the economical option for preparing this dish, which does not contain meat or minced meat. In this case, you need to boil the pasta until tender in salted water, while frying at the same time. For frying, we three carrots, cut onions into half rings and chop bell peppers and peeled tomatoes into cubes. And as soon as the vegetables are cut, they will need to be fried in vegetable oil and combined with ready-made pasta. After that, the dish is mixed, laid out on plates and served at the table.
28.03.2017, 19:05
Naval pasta classic recipe
Posted on March 28, 2017Naval pasta is not only very tasty. But also very simple. In fact, preparing such a dish is very simple, but also very difficult at the same time. The whole dish can be spoiled by improperly cooked pasta. The fact is that not everyone knows and knows how to cook them so that they do not stick together.
In fact, in this dish, two important ingredients are minced meat and pasta. Minced meat is fried a little and mixed with boiled pasta. Then it is seasoned with some kind of sauce, decorated with herbs and that's it.
But not only from minced meat you can cook this dish, it can also be cooked with stew, with pieces of meat or vegetables. Or just finely chopped meat. Here the flight of fancy is limited only by the size of your frying pan.
Before you start cooking naval pasta, you need to properly and tasty cook these very pasta. Here are some tips for making them.
In order to do everything right, you will need: a saucepan, water, pasta, colander, salt, vegetable oil or butter.
☑ Pour water into a saucepan and put it on fire. For half a kilo of pasta, you need about 2 liters of water.
☑ Bring water to a boil and add pasta.
☑ Stir well after falling asleep, as once in the water they can stick together. Therefore, they need to be mixed several times.
Cover the pot with a lid and bring the water back to a boil.
☑ As soon as the water boils, reduce the heat under the pan, remove the lid and cook the pasta on medium heat.
See the packaging for the cooking time. Since each variety has a different cooking time.
Cook until tender, stirring regularly to prevent burning.
☑ At the end of the term, we catch one thing with a spoon and try it for taste and degree of readiness.
When everything is ready, we take a colander, set it either over an empty pan or over the sink and drain all the water.
☑ Once the water has been removed, the pasta can be returned to the pot. Add a tablespoon of vegetable oil. It remains only to mix well.
Now they can be used as an independent product and as an addition to other dishes, for example, pasta in the Navy.
Naval pasta with minced meat is the easiest recipe for cooking
Well, dear readers, let's start our acquaintance with this amazingly nutritious dish and start cooking with the simplest recipe. Since this dish is famous for its simplicity and satiety. It is best to start acquaintance with him with the easiest recipe.
INGREDIENTS:
600 grams of minced meat.
500 grams of pasta.
Tomato paste 3 tablespoons.
Salt to taste.
Fragrant pepper.
A little greens (dill, parsley, onion feathers or cilantro).
Vegetable oil.
One good bulb.
COOKING PROCESS:
☑ Wash the onion, clean it, cut it into half rings and send it to the frying pan.
☑ Pour about a tablespoon of vegetable oil into the second pan and pour dry pasta.
☑ Fry both onion and pasta until nice golden brown.
Put the minced meat to the golden onion and also fry it well.
☑ Be careful not to burn the pasta. We stir them constantly.
Add the cooked spices and tomato paste to the minced meat, salt and mix.
☑ Transfer the pasta to the minced meat, mix it with water, cover with a lid, turn off the heat under the pan to medium and simmer the dish until the pasta is ready. Pour in enough water so that the pasta is covered with water.
☑ When everything is ready, sprinkle the dish with chopped herbs, mix well and serve.
Of course, you can not fry pasta, but in this version they turn out to be tastier and look much more appetizing.
Naval pasta with stew
This is truly a culinary masterpiece of all time. The dish turns out hearty delicious. Of the minuses, we can only say that it is stored for no more than two days. And of the pluses, the only thing is that such pasta will definitely not lie with you for two days, since they will be eaten on the first day, and they will ask for more supplements.
INGREDIENTS:
Pasta 400-500 grams.
Can of stew.
Carrot 1 pc.
Onion 1 pc.
Vegetable oil.
Salt pepper to taste.
Greens to decorate the dish.
COOKING PROCESS:
☑ Cook pasta.
☑ We clean the vegetables and fry them.
☑ Add a jar of stew to vegetables. Roast the meat along with the vegetables.
☑ Pour the finished pasta into the pan with the stew and vegetables.
☑ Fry for a few minutes, stirring constantly.
☑ At the end, add chopped greens.
Bon appetit!!!
Naval pasta with minced meat and tomato paste
INGREDIENTS:
Meat 600-800 grams.
Shell pasta 500-600 grams is always obtained near a pack.
Onion 2-3 medium heads.
Tomato paste - 3-4 tablespoons.
Vegetable oil.
Butter.
Salt pepper to taste.
Greenery for decoration.
COOKING PROCESS:
☑ Meat mode into pieces such that they can then be placed in a meat grinder.
☑ We send the pieces of meat to the pan and fry well on both sides.
☑ Then we pass the fried meat through a meat grinder.
☑ Onion mode into half rings and fry it a little.
Attention not to bring to a golden color, otherwise in the future it will burn when we fry the meat with onions.
☑ Transfer the minced meat to a frying pan with onions and fry the meat a little.
☑ Put the tomato paste to the meat. If there is no tomato paste, you can use your favorite ketchup.
☑ Don't forget to add salt and pepper.
☑ In parallel, cook our pasta.
☑ Put the fried minced meat to the shells and mix everything well.
This dish can be easily prepared in any slow cooker. It is enough just to distribute the food preparation queue and your pasta in the fleet will be no worse than that of eminent chefs.
INGREDIENTS:
Macaroni 400 grams.
Mince any 400 grams.
Vegetable oil.
Onion 1-2 medium heads.
Salt pepper to taste.
Carrot 1 pc.
COOKING PROCESS:
☑ Onion cut on the floor of the ring. Grate carrots.
☑ Put the onion in the multicooker bowl, add a little vegetable oil and start frying it in the frying mode.
☑After 2-3 minutes, spread the carrots to the onion.
☑ Minced meat if frozen, defrost a little salt and send to vegetables.Fry minced meat with vegetables until half cooked.
☑ Add pasta to the minced meat without stirring, pour in warm water so that the water completely covers the pasta. Add salt, pepper, vegetable oil. We set the croup mode and the time is about 20 minutes. Close the lid and press the start button.
It is difficult to find a person who has never tried naval pasta. This simple and satisfying dish can be prepared in just a matter of minutes, while its high nutritional value allows you to quickly satisfy your appetite without spending much money and time. Naval pasta is the perfect option when you need to whip up something delicious with a minimum set of products. This dish will undoubtedly be appreciated by economical housewives who value their time, while novice cooks will be pleasantly surprised by the ease of its preparation.
The main ingredients of naval pasta are, in fact, the pasta itself and fried minced meat (usually with onions). Sometimes, instead of minced meat, ordinary stew can be used, which further reduces the cost of cooking the dish. Cylindrical “feathers” and “horns” are most often taken as pasta, but “spirals”, “bows” and spaghetti are also suitable. Any minced meat will do - beef, pork, chicken or a mixture of beef and pork. Naval pasta is prepared for one, two, three: one - pasta is boiled, two - minced meat is fried, three - pasta is mixed with minced meat.
The secrets of making naval pasta are as simple as the dish itself. First of all, boil the pasta in plenty of water so that it doesn't stick together, and put the pasta in the salted water already. Use pasta made from durum wheat and make sure it doesn't get overcooked or your dish could be doomed to failure. If you cook pasta, focusing on the time indicated on the package, subtract 1-2 minutes from it - in this case, you will get a delicious pasta. As for minced meat, it should first be fried, and then stewed a little - thanks to this, the meat will turn out more tender.
Despite the fact that naval pasta recipes come down to one and do not shine with a special variety, you can always add a special zest to the dish using your favorite spices and herbs. So, for example, basil and oregano will add a touch of sophistication to the dish, coriander and suneli hops will wonderfully shade the taste of meat, and fresh parsley will make the dish even more appetizing. In addition, it is not forbidden to use other ingredients, and among the culinary recipes for naval pasta, there are often dishes with the addition of, for example, tomatoes or bell peppers. In the end, why not sprinkle the dish with grated cheese? It certainly won't get worse. And, of course, do not forget about the good old garlic - it is always ready to make pasta navy spicy and incredibly fragrant.
Of course, naval pasta is unlikely to surprise anyone, but you can be sure that this dish, prepared with care and love, will give your loved ones pleasant moments and make the meal tasty and satisfying. And do not forget that all the most ingenious is simple!
Naval pasta "Classic"
Ingredients:
200 g pasta
200 g minced meat (beef and pork),
1 medium onion
salt and ground black pepper,
dill or parsley.
Cooking:
Boil pasta in salted water until tender, stirring occasionally. On average, it takes 5 to 7 minutes. Heat vegetable oil in a pan and add chopped onion. Fry, stirring, until golden brown. Add the minced meat to the onion and cook for 10 to 15 minutes, breaking up the minced meat with a spatula and stirring. Add salt and pepper to taste. When the minced meat is ready, add pasta to the pan and mix. Sprinkle the dish with chopped herbs and serve.
Ingredients:
250 g pasta,
200 g minced chicken,
1 onion
1-2 garlic cloves,
vegetable oil,
salt and spices to taste.
Cooking:
Finely chop the onion and fry in a pan until golden brown. Add minced chicken, chopped garlic and fry until tender, stirring occasionally. Salt and add spices to your taste. While the minced meat is cooking, boil the pasta in salted water. Mix pasta with minced meat - the dish is ready.
Naval pasta with stew
Ingredients:
250 g pasta "horns",
1 can of stew,
1 large onion
1/2 carrot,
vegetable oil,
Cooking:
Boil pasta in salted water. In parallel, fry finely chopped onions and grated carrots in vegetable oil for 5-6 minutes. After that, add the stew mashed with a fork and cook for about 8 minutes over moderate heat. Add salt and pepper to taste. Combine meat with cooked pasta and serve hot.
Naval pasta with stew in tomato sauce
Ingredients:
300-350 g pasta,
1 can of stew,
1 onion
1-2 garlic cloves,
2 tablespoons of vegetable oil,
1 teaspoon sugar
salt and spices to taste,
greenery.
Cooking:
Place pasta in boiling salted water and boil until tender. When the pasta is ready, drain the water, reserving 1 cup of the water in which it was cooked, and stir the pasta with 1 tablespoon of oil so that it does not stick together. Heat the vegetable oil in a frying pan and fry the chopped onion in it, adding a pinch of salt and sugar to it. Fry until the onion takes on a golden hue. On average, it takes 5 minutes. Add minced garlic, stir and cook for another 1-2 minutes. Add tomato paste and cook for 1-2 more minutes. Thoroughly mash the stew with a fork, add to the onion, mix and bring to a boil. After that, add about 200 ml of water left over from cooking pasta, salt and pepper to taste. Bring to a boil and simmer the sauce over low heat until some of the liquid has evaporated and it has thickened, 3 to 5 minutes. Add pasta to meat and mix well. Sprinkle the dish with herbs, cover the pan with a lid and let stand for a few minutes before serving.
Naval pasta with carrots and tomato paste
Ingredients:
250 g pasta,
500 g minced meat,
1 onion
1 carrot
2 tablespoons of tomato paste,
2 tablespoons of vegetable oil,
2-3 sprigs of dill and parsley,
salt and ground black pepper to taste
dried basil to taste
Cooking:
Fry chopped onion in vegetable oil heated in a frying pan. Fry for about 5 minutes until it browns. Add grated carrots and chopped garlic. Simmer for 5 minutes. Add the mince and cook for about 10 minutes, mashing the meat with a spatula to make the mince crumbly. Salt and pepper to taste, add dried basil and tomato paste. Stir and cook for another 3-4 minutes. In parallel, boil the pasta until half cooked in salted water. Add pasta to minced meat along with 1 cup of water in which they were cooked. Stir, cover the pan with a lid and simmer for 10 minutes. Sprinkle the finished dish with chopped dill and parsley.
Naval pasta in a slow cooker
Ingredients:
2 cups pasta
300 g ground beef,
1 onion
vegetable oil,
salt and ground black pepper to taste.
Cooking:
Pour pasta into the multicooker bowl, pour in 4 cups of water, salt, add 1 tablespoon of vegetable oil and cook in the “Cooking” mode for 15 minutes. Drain the water from the pasta and fry the onion in vegetable oil in the multicooker bowl with the lid open in the "Frying" or "Baking" mode. The onion should be golden in color. Add mince, salt and pepper. Cook for about 15 more minutes, stirring occasionally. After that, add pasta to the minced meat, mix and turn on the "Heating" mode for 10 minutes. The dish is ready.
Naval pasta is an affordable dish that everyone can do. Despite the simplicity of its preparation, naval pasta will delight you with its amazing taste and satiety, and if you approach the process creatively, you can even get a real culinary masterpiece. Bon appetit!
Good day to all! I wanted to do something so quick and easy today. I immediately remembered pasta dishes, namely in a naval way, although they can be made and Let's figure out together how to cook the most delicious pasta, so that they do not fall apart and turn out more softer and more beautiful. What cooking secrets do you know?
Have you ever wondered why they are so called "in a naval way"? Share your opinion, but in general, if in a nutshell, then this name is associated with the navy, when there was the Great Patriotic War. In those days, meat, minced meat could not be stored for a long time, so in fact it had to be used immediately together with pasta.
Over time, they already came up with stew and began to do with it.
Therefore, another version is that in those days there was nothing else besides stew and pasta, which is why they began to make such a dish in order to somehow diversify the table.
I really have completely different associations about this, my dad, my grandfather were in the military until retirement and they were always given dry rations, in which there was always stew and noodles. Yes, and in canteens, those who serve in the army are still given dishes from these ingredients. Well, in fact, here is another personal interpretation of mine, where the name army came from, because many still call them that.
It would seem that there is nothing easier than boiling pasta. In addition, there are always cooking instructions on each package.
Of course, a lot depends on the product itself, which we are going to cook, perhaps it will not initially be what it should be. In order not to be mistaken, you can watch this video and make your choice:
The next step is the cooking itself and the technology for preparing flour products, such as horns, spaghetti, shells, pasta or pasta.
We will need:
Cooking method:
1. Pour water into a saucepan. The calculation will be as follows, for 1 liter of water, about a pound of pasta is required.
2. The next step is to bring the water to a boil so that the water boils and you see the bubbles. Then add a pinch of salt and cover with a lid to bring the water back to a boil.
3. Slowly lower the pasta into a pot of boiling water so that there is no splashing and you do not burn yourself. Now mix everything with a spoon, cover the pan again with a lid and wait until the water boils again.
Important! The cooking time for different types of pasta is different, it is usually written on the package with pasta. Be sure to read the information on the pack itself.
5. After a while, taste one piece to see if it's ready.
6. After you see that everything is ready, drain them into a colander, shake a little so that all excess water is gone.
Important! In no case do not wash them, so you will remove all the beneficial properties of this flour product. And also after dousing with cold water, they will begin to stick together.
If desired, after you can pour them with vegetable oil or fry them in a pan in butter. In general, it is better to eat immediately))).
7. Use immediately hot and warm with any sauce or
It's so simple and easy to boil pasta or noodles without various seasonings, tomato paste and without adding onions and other vegetables. And also without the use of meat and minced meat, because if we add other ingredients to them, then this is a completely different dish. You can even give these to children.
Classic navy pasta recipe
An unusual and very tasty classic version of cooking in a pan, like in the good old Soviet times, will help you feed your family very satisfyingly and at the same time fragrantly. At the very end, you can add chopped greens for originality and originality, as well as the brightness of the dish.
The ingredients are the simplest and most common, they are in any house or apartment.
We will need:
- Pasta - 0.5 kg
- Minced meat - 0.3 kg
- Onion - 1 pc.
- Tomato - 1 pc.
- Adjika - 1 tsp or without it
- Salt, pepper, coriander - to taste
- Butter - 10 g
- Vegetable oil - for frying
Cooking method:
1. Take one large large onion and cut it with a kitchen knife, it is recommended to cut it into a cube. Turn on the stove, put a pot of about 1.5 liters of water on one burner, and vegetable oil on the other pan. Next, put the chopped onion in the pan and fry almost until cooked for 3-4 minutes, add a small piece of butter, about half a teaspoon, for taste.
Interesting! You can fry the onion along with grated carrots to give some vegetable flavor.
Now add minced meat from mixed minced meat to the pan: beef plus pork, about 300 g, you can take a little more or a little less, nothing bad will happen.
2. In order for the minced meat to become juicier and softer, add quite a bit of hot water directly to the pan. Close the lid and wait for the moment when the mixture boils, and then reduce the heat and let the meat stew, do not forget to mix everything.
3. In the meantime, the water boiled in a saucepan, add 1 teaspoon of salt to it, stir. From the moment the water boils, cook over low heat, stirring for about 10 minutes, but in general, maybe 5 will be enough.
Important! The number of minutes of cooking pasta depends on the type of wheat from which it is made. On the back of each package there is always an instruction on how long to cook. In general, of course, you yourself will see everything when they become larger in size and taste better.
4. So, pasta is boiled in salted water. And you, if desired, in boiling minced meat (after 15 minutes), you can add grated tomato without skin, and a spoonful of adjika. Stir and simmer until done, 10 minutes.
5. The next step is minced meat, what do we add to it next? Salt the minced meat, pepper, open the lid so that excess moisture evaporates, add coriander.
Drain the noodles through a colander so that all the excess water is drained.
7. Serve in a good mood, with fresh vegetables or
8. Sprinkle on top, garnish with dill or green onions. These are real pasta in a naval way, you can diversify any menu with them. Bon appetit!
I offer another option, cooked by my grandmother, but as if by a chef to watch in this video from YouTube:
Naval pasta with minced meat and tomato paste
Probably the most common option, it is very juicy, from which you just salivate, because tomato paste works wonders in meat, gives a certain aromatic taste with sourness and gives, which is important, brightness to the dish. Just cook naval pasta in this way and you will see that the family will thank you very much for such a chic dinner.
By the way, you don’t know what to make for dinner, so here’s this ready-made idea for you.
We will need:
Cooking method:
1. First of all, put the pan on the stove and pour running water or filtered water into it, depending on which one you are used to choosing. I add flow. So, as you guessed already, we probably need it for cooking noodles. Put on a strong fire so that it boils. Then add salt.
2. Boil the pasta in the usual way, I think that this should not be difficult. A little higher I described this
3. Then you can do it in two ways: first, remove the skin from the tomatoes, you won’t need it, just if you leave it, then later it can interfere with you while eating, it will become rough.
How to do it so that it turns out qualitatively and conveniently? First of all, make two cuts around the tomato, that is, along the entire diameter, to make a cross. Dip the tomato in water, first put it on a tablespoon and in boiling water for one minute, and then remove it. Pull and remove the peel. If it is difficult and cannot be removed in any way, then lower it for another minute, it all depends on the ripeness and variety of the vegetable.
The second way, more instantaneous, is to use homemade or store bought tomato paste.
Since it happens, for example, in the summer of vegetables above the roof, I decided to mention and tell both cases, I think you do not mind))).
2. Peel the bell pepper, onion and garlic.
3. The preparatory work is finished, now take the garlic cloves and mash with a knife, pressing lightly on it, and then send it to fry in a pan for one minute in vegetable oil.
4. Preferably cut the onion into half rings. The oil is saturated with the aroma of garlic, remove it from the pan, now add chopped onion to this oil. As soon as you see the golden state of the onion, add the minced meat, mix.
Gently break up all the lumps so that the porridge does not turn out. Fry not very long until cooked.
Important! The most important question is how long to fry minced meat in time? Usually it does not take so much time, around 10 minutes, the finished fried minced meat has a light color and no blood is released.
5. Now take the bowl of the blender and place the pieces of tomatoes and bell pepper in it and beat well into a homogeneous mass. Or, add pepper to the tomato paste (5-7 tablespoons) and beat everything too.
Interesting! You can add your favorite seasonings or, for example, a cube of maggi or knorr, who is a fan of all kinds of additives.
Well, now you can add all this red mass to the already prepared minced meat and onions. Stir. Salt, pepper and simmer for one or two minutes. Here is such a sauce for pasta turned out, it looks just fantastically spicy, don't you think? And the smell is truly magical, everything is fresh and fragrant.
6. The final stage remains, put our pasta curls there. Stir, taste for salt and pepper.
Important! Pasta can not be cooked in water, as they will reach in the sauce.
7. If desired, you can sprinkle with grated cheese and herbs. And you can also serve them kissel and some
Cooking the second dish with stew
It's no secret that stew dishes have always been a hearty soldier's lunch, perhaps for some this option will become a memory from childhood or adolescence. And for men and young men, it will give anticipation and a return to the old army everyday life, when they were fed in the dining room with this hearty delicacy.
We will need:
- Pasta - 400 g
- Stew - 1 can
- Onion - 1 head
- Vegetable oil - for frying
- Salt, sugar and pepper to taste
- Red wine vinegar - 0.5 tbsp
- Garlic - 2 cloves
- Tomato paste - 1-2 tbsp
- Spices to taste
- Water from pasta - 250 ml
- To decorate the greens
Cooking method:
1. Boil the pasta in boiling water in a saucepan, do not forget that it is very important that they do not stick to the bottom, stir. Like this, first fan the noodles in a circle, and then start stirring clockwise, so gradually they are completely immersed in water. Don't forget to salt the water.
Important! During the process, be sure to taste them so that they do not boil soft.
2. Peel the onion, and then chop it into small pieces with a kitchen knife. Heat a frying pan with vegetable oil and add onion, salt and sugar, mix. Fry until nicely browned and soft.
3. Open a jar of stew, you can take any, how to choose stew and which is the best, you can use here, where small tips are given. So, consider the finished stew, remove excess fat from above, and then, using a fork or gently with a knife, divide into pieces into a homogeneous mass.
4. Chop the garlic into small pieces with a knife and add it to the fried onions. After 1-2 minutes have passed, pour in the wine vinegar, uhh, the consistency will immediately sizzle and evaporate quickly. It will turn out great! Then add tomato paste. Stir, such an interesting frying will be!
Stir and sauté for one minute, and immediately add the stew mixture immediately.
Important! You can replace wine vinegar with apple cider vinegar, it will not greatly affect the taste.
5. In the meantime, our pasta is already cooked, we will need to pour water on some of it into a bowl, we will need it to make the sauce. Well, pour out the rest using a colander. Directly in a colander, add one tablespoon of vegetable oil and mix well.
6. At the end of frying in a pan, add your favorite spices to the stew, you can take universal spices or pork for example. Well, and most importantly, slowly pour out the water from the noodles that you left in advance with a spoon, everything will depend on how thick you want to make it.
7. Bring the meat filling to a boil and simmer for 4-5 minutes. Now throw the noodles, close the lid and let the dish stand, get tired. In conclusion, and for aesthetics, sprinkle the finished miracle with greens.
A simple dish of boiled meat in a pan
As usual, the most important rule is to take a good mood with you and then everything will work out for sure. You will need any meat, it can be beef, pork, duck, turkey, etc. The main thing is that it be boiled, just in salted water.
We will need:
- Chicken meat - 400 g
- Noodles or pasta - 500 g
- Bulb onion - piece.
- Fresh carrots - 1 pc.
- Garlic - 1 prong
- Ground black pepper - to taste
- Tomato paste - 1-2 tbsp.
- Salt and sugar to taste
Cooking method:
1. Boil the pasta in a saucepan or in a multicooker bowl until cooked, strain them through a colander.
2. Boiled meat should be chopped or, depending on what you have, split into small fibers so that it is convenient to eat.
3. Prepare vegetables for work, chop the onion into cubes, grate the carrots. And crush the garlic clove with a knife and send it to a pan with heated vegetable oil, fry for a couple of minutes.
4. The aroma of garlic in the oil has appeared, remove the garlic from the pan and fry the onion and carrots until soft and appetizing, the onion should become golden and transparent.
Interesting! A little secret, to make the tomato paste unique, add sugar and salt, and then pour this liquid into the frying.
5. Pepper, add your favorite spices, mix.
3. Next, send the boiled meat, cover the pan with a lid and fry until all the moisture has evaporated.
4. Well, now, as you guessed, hooray, it's pasta time, mix them in this savory filling. Tararam everything is ready, call everyone to the table, bon appetit!
Making with minced meat and cheese
This look will be made from long spaghetti, you can use any kind. And in order to make the dish look more appetizing, add tomato and cheese to it, garlic for flavor. If you do not have a tomato, then take tomato paste, or a little tomato juice, because these products are very easy to combine with pasta.
By the way, you can do the same in a slow cooker, just use the Frying mode with the lid open.
We will need:
- Spaghetti - 150 g
- Minced meat - 200 g
- Tomatoes - 1-2 pcs.
- Vegetable oil - 50 g
- Garlic - 1 prong
- Cheese - 100 g
Cooking method:
1. Boil long spaghetti in salted water, drain and place in a saucepan.
2. Minced meat, the one you like the most, you can take pork, beef, chicken or even duck, fry in vegetable oil, stirring for 10 minutes. Salt a little at the end.
Chop the tomatoes in a blender or grate, add them to the minced meat. Stir. Grind with various herbs and finely chopped garlic. Roast for 5 more minutes.
3. Now combine everything together, i.e. filling from minced meat with spaghetti. Mix and serve. Looks very colorful and divine.
Video on how to cook pasta in a slow cooker
Like any dish, and this is no exception, you can make it in the multi-helper, see all the secrets of cooking here in this video:
Naval pasta with mushrooms
I confess honestly, in general I love dairy products, and especially cheeses, in general, any. Yes, I know that they are very high in calories, but so what, but delicious! In this recipe, our pasta will drown in a sauce that will be made from such simple and ordinary ingredients.
I don’t know about you, but I always have milk and cream, as well as cheese, in the refrigerator. Just imagine mushrooms, it’s generally just a fly away, especially when the mushroom season is in full swing, because there will be a bunch of them in the market. it will be possible to meet honey mushrooms, white or milk mushrooms. Wow, great, so why don't we tie it all together.
We will need:
- Pasta - 250 g
- Chicken fillet - 180 g
- Fresh mushrooms - 180 g
- Bulb - 1 pc.
- Cream or high-fat milk - 0.5 tbsp.
- Processed cream cheese - 2-3 tbsp
- Salt, pepper, nutmeg to taste
- Butter - 15 g
- Parsley or dill to taste
Cooking method:
1. Onions should be finely chopped with a kitchen knife into pieces. The meat is also cut into small pieces.
2. Chop the mushrooms, roughly try to make the pieces the same.
Boil pasta in salted water, drain and then place in a pan with butter. Stir.
3. In another pan, fry the pieces of meat in vegetable oil until almost cooked, then put the mushrooms there, mix, also fry for 4-5 minutes. Salt, pepper. Add chopped onion and fry over low heat until it becomes soft. Sprinkle with nutmeg and add 0.5 tbsp. cream.
Fry for about 10 minutes more such a fragrant mixture-sauce, so that it thickens a little. Then add creamy soft cheese, mix again and simmer for 2-3 minutes.
4. Put the pasta in the sauce with mushrooms and meat and mix thoroughly.
Well, with this yummy, I end this post. See you all soon, subscribe to my group in contact and come to visit me more often. If you disagree, express your opinion by leaving a review at the bottom of the page. Goodbye.
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.
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.
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).
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.