When there is very little time to cook a meal, and you need to feed a whole gang of hungry mouths, you simply cannot find a better dish than pasta in the Navy. It is prepared quickly and easily, and from the minimum set of products available in the house, you get a really tasty and satisfying dish.

It is said that such a recipe actually came from the Navy. As far back as the Middle Ages, coci prepared a dish of soaked and chopped corned beef with pasta for sailors and travelers, since these products, due to their long shelf life, were always present on the ship and had sufficient nutrition to feed a large number of hungry men.

If you want variety, you can dream up a little and add cheese, tomatoes and other ingredients to the dish.

Naval pasta with minced meat

Naval pasta with minced meat is my sons favorite dish. They are ready to eat it every day for breakfast, lunch and dinner. Due to such love, I can cook this dish with my eyes closed.

If you have never cooked naval pasta, then a recipe with step-by-step photos will help you figure out how to do it.

Ingredients

• Macaroni - 400 g;
• Minced meat - 300 g;
• 1 large onion;
• Carrots - 1 medium piece;
• Vegetable oil - 2 tablespoons.

How to cook delicious navy-style pasta with minced meat

The very first thing we need to do is put water on the stove.

We start frying minced meat. This is the most time consuming step. As soon as you put the minced meat on a preheated pan, it will be taken from you in one large lump (well, or several small ones). Imagine putting such a lump in pasta? But we won't do that. We need to break the minced meat into small pieces. To do this, we arm ourselves with a wooden spatula, put it perpendicular to the pan and begin to break the minced meat. Take your time, stir the minced meat so that it is evenly fried.

As soon as the lump turns back into minced meat, you can calm down and do the vegetables. You can add sour cream to the minced meat at this stage, but, in my opinion, the pasta then turns out to be fatty. To know for sure if you like this option, you need to try it yourself.

While the mince is frying, peel and chop the onion. We clean the carrots and three on a grater.

Add onions and carrots to minced meat. Salt and mix. Cover with a lid and reduce the fire.

The water for the pasta should have boiled by now. Salt it and pour pasta.

Cook for 8 minutes (or as directed on the package). Then drain the water and, if necessary, rinse with warm water.

Minced meat with vegetables is ready. Add it to pasta.

Mix the ingredients well.

So the naval pasta with minced meat is ready. When serving, they can be sprinkled with chopped herbs, flavored with sour cream, ketchup, any sauce. You can also serve them with fresh or pickled vegetables.

teaser network

Naval pasta with minced meat and tomato paste

Pasta cooked with the addition of tomato paste is extremely tasty with a slight sourness. The dish will appeal to all family members, and they will certainly ask for more.

Ingredients:

• Pasta - 500 g;
• Minced pork and beef (or whatever) - 500 g;
• Onions - 1-2 pcs.;
• Carrot - 1 pc. (large);
• Tomato paste - 2-3 tbsp. l.;
• Vegetable oil - 3 tbsp. l.;
• Salt, pepper - to taste.

Cooking:

1. Boil pasta in advance or cook in parallel with minced meat, as it suits you. If you cook them at the same time as frying the minced meat, it is advisable to remove them from the heat a little earlier than the set time, as they will still be cooked in the pan. If you cook in advance, then until fully cooked. In this case, removing from the stove, the pasta will need to be thoroughly rinsed, otherwise they will stick together.
2. Clean and wash onions and carrots. Cut the onion into cubes, chop the carrots on a coarse grater.
3. Pour vegetable oil into a frying pan, heat well.
4. Pour the onion there, fry for a few seconds over high heat, add the carrots and fry a little more. Then reduce the heat to medium and spread the minced meat to the vegetables, carefully mixing everything at once. Optionally, you can put one bay leaf for aroma.
5. We fry in an open frying pan so that the excess liquid evaporates and the minced meat “blushes”, not forgetting to stir in time.
6. After about 10-15 minutes, when the minced meat is almost ready, add tomato paste, salt and pepper. If you added bay leaf, take it out and throw it away. In the summer, when there are fresh tomatoes, you can add them, after removing the skin and cutting into small cubes. Then the minced meat with them should be stewed for another 5-7 minutes.
7. Pour the cooked pasta into the minced meat, mix, cover with a lid, make the minimum fire and leave the pasta to stew in a naval way in the pan for another 3-5 minutes.
8. At this time, you can prepare the dishes, cut fresh vegetables and call the household to the table.
9. We turn off the stove and lay out the pasta in a naval style with minced meat and tomato paste on plates, decorating with herbs if desired.

Naval pasta with minced meat and cheese

Cheese will add a special piquancy to a simple and familiar dish. In addition to onions, you can also use garlic in the recipe, then no one will definitely resist the aroma of naval pasta with minced meat.

Ingredients:

• Pasta - 500 g;
• Minced meat - 500 g;
• Onions - 2 pcs.;
• Garlic (optional) - 2 cloves;
• Hard cheese - 100 g (the amount depends on your preferences, you can reduce or increase if you wish);
• Butter - 50 g;
• Salt, pepper, herbs (I use fresh dill) - to taste.

Cooking:

1. Pasta, as in the previous recipe, is boiled in advance or while working with minced meat.
2. For cooking pasta in a naval style with minced meat and cheese, I take butter, I think that it is more appropriate here, although you can use vegetable oil. So, put a piece of butter in the pan (or pour a little vegetable oil). While it is melting, cut the onion into small cubes. Pour into hot oil and fry a little.
3. We spread the minced meat there and fry over medium heat, stirring occasionally, until half cooked. At the same time, mince the garlic.
4. When we see that the minced meat is almost ready, add garlic to it and fry for no more than a minute. Garlic will immediately give flavor.
5. Pour the prepared pasta, salt, pepper, mix, close the lid and let it simmer for another 3 minutes on low heat. While the dish is being prepared, three cheese on a fine grater.
6. Remove from heat, arrange on plates, sprinkle with grated cheese and chopped herbs (if someone does not like it, you can do without it). These pasta are delicious hot, so you need to eat them immediately after cooking.

Naval pasta with boiled meat

Many people prefer to use boiled meat instead of raw minced meat for naval pasta. And so the taste is more tender. In addition, it happens that there is simply no minced meat in the house, and the meat is boiled for broth. Few people like boiled meat in itself, and if you use it to cook naval pasta in a pan, then the dish will disperse at a time.

It should be remembered that boiled chicken or beef is dry, so to get juicy pasta, you will need to add a little broth or put more onions.

Ingredients:

• Pasta - 500 g;
• Boiled meat (any) - 500 g (if more, it will not be worse);
• Onions - 2-3 heads;
• Butter - 50 g;
• Salt, pepper - to taste.

Cooking:

1. We put water in a saucepan on fire. In this recipe, pasta should be cooked at the same time as minced meat.
2. We separate the boiled meat from the bones and grind it in a meat grinder or in a blender (you can just chop it finely, but it will take more time).
3. We clean and wash the bulbs.
4. While we were doing these manipulations, the water was already boiling. Salt and pour pasta into it. They should be boiled in a large volume of water exactly as much as indicated on the package. While working with minced meat, you will need to remember to stir them periodically so that they do not stick together.
5. We put butter in the pan (vegetable oil will not work here, it gives a different taste and aroma), and while it is heating, cut the onion into small cubes.
6. We spread the onion in the heated oil, fry it over medium heat until golden brown, then add the chopped meat and let it fry a little too.
7. When our minced meat is almost cooked, add salt, add pepper, add a little broth if necessary, reduce the heat to a minimum, cover the pan with a lid and leave to wait for the pasta.
8. At this time, the pasta should already be cooked. We recline them in a colander, rinse well and pour into a pan. Mix thoroughly and switch off immediately.
9. Now you can let our naval pasta with boiled meat brew for a minute or two under a closed lid.
10. Some do not fry minced meat from boiled meat at all, but simply spread it with pasta with fried onions. Perhaps this is a little faster, but, in my opinion, the dish loses a lot in taste.
11. We lay out the finished dish on plates and treat loved ones. You can serve naval pasta along with fresh or pickled vegetables, and also offer them ketchup, mayonnaise or cream sauce.

Bon appetit!

Adviсe:

• You can not save on onions and add it in any quantity, this will make the dish juicier.
• If you have minced chicken, then for juiciness you will need to add a little lard or put more onions, as the sak itself is dry.
• Never leave a bay leaf in a finished dish, otherwise it will give an unpleasant bitterness.
• For naval pasta with boiled meat, onion can be chopped in a meat grinder or in a blender with it, then such minced meat will fry faster and be juicier.
• If you use pasta in the form of spirals or shells, the minced meat will be stuffed into them, and you will get a more homogeneous dish, which is much tastier.
• If you specifically cook meat for making naval pasta, do not forget that you need to salt it shortly before the end of cooking (15 minutes). A piece of pork weighing 500 g will be ready at least one and a half hours after boiling (fire is less than average), and beef - after 2. Meat, cut into small identical pieces in advance, will cook faster.
• When cooking navy pasta using tomato paste or fresh tomatoes, you can add a teaspoon of sugar. Then the taste is original and rich.
• Some do not cook pasta for this dish, but simply pour boiling water over it and wait for it to swell. Then the pasta is brought to readiness already together with minced meat in a pan.
• In the absence of minced meat, navy-style pork or beef stew is suitable for pasta.
• If, for some reason, all the pasta was not eaten in a naval way, and a certain amount is left, you can make a casserole out of them: put the rest of the dish on a greased baking sheet, pour over with mayonnaise and sprinkle with grated cheese. After 20 minutes of baking in the oven at 180 °, a delicious casserole will be ready.

A person in his life should try this dish at least once. Pasta with minced meat is a very nutritious and high-calorie food, because it contains both proteins and carbohydrates. Meat makes food unique in taste, and seasonings saturate with aroma. For reference: the recipe came from the ship's chefs. It will also be interesting to know that meat pasta was widely distributed during the Second World War, however, stew was used instead of minced meat.

Navy pasta with minced meat - the nuances of cooking

• In order for the minced meat to be hammered into each pasta, they are chosen with holes. For example, shells, horns. Spaghetti is less suitable for these purposes.
• Pasta is pre-boiled to a semi-finished state, so as not to fall apart in a pan.
• Meat is recommended to boil first, grind and only then fry in a pan. The remaining broth will go to other culinary uses.
• Other products are also mixed with the main ingredients: cheese, tomatoes, mushrooms, sour cream or cream, spicy sauces, etc.

Naval pasta with minced meat in tomato sauce

Recipe Ingredients:

• Ground beef - 500 g.
• Pasta - 500 g.
• Onion - 2 pcs.
• Tomato juice - 200 ml.
• Vegetable oil - 50 ml.
• Parsley - 4 in.
• Salt, ground black pepper - to taste.

Cooking process:

• Start with cooking pasta. Place a pot on the stove to boil water. Once boiling, add pasta and stir occasionally. Cook over low heat until medium hard, check with a fork. Each type of pasta will be ready at different intervals, from about 5-10 minutes. Drain the pasta in a colander and rinse under running cold water. Leave for a few minutes, thus allowing the water to drain. If without washing, then a piece of butter is placed on them.
• Fry the onion in a pan in vegetable oil, add minced meat and a little water, about half a glass. Stew over medium heat until the liquid has completely evaporated. Tomato juice is poured into a pan with minced meat and allowed to stew for 10 minutes. under the lid. Then salt, black pepper and pasta are added to taste. Fry for 3 minutes, stirring. The main task is not to turn pasta into porridge! Serve on the table with a salad.

Naval pasta with minced meat in a creamy sauce

Recipe Ingredients:

• Ground beef - 600 g.
• Pasta - 500 g.
• Olive oil (vegetable) - 50 g.
• Cream - 150 ml.
• Hard cheese - 100 g.
• Greens (parsley, dill) - 4 in.
• Water - 2.5 liters.

Cooking process:

• First cook the pasta. To do this, bring water to a boil, throw in pasta and stir from time to time until cooked. Rinse them in a colander and set aside to drain the water.
• The next step is minced meat. Olive or vegetable oil for frying is heated in a frying pan. Minced meat is fried for about 7 minutes, salted and peppered.
• Grate hard cheese on a coarse grater. The cream is brought to a boil. Mix cheese and cream, cook until cheese is completely dissolved. Chop the dill and parsley. In a skillet, mix pasta with minced meat. On a wide plate, for 1 serving, put pasta with meat, pour sauce over them and sprinkle with herbs.

Navy pasta with minced meat and mushrooms

Recipe Ingredients:

• Minced pork - 300 g.
• Mushrooms (oyster mushrooms or champignons) - 200 g.
• Pasta - 450 g.
• Onion - 1 pc.
• Carrot - 1 pc.
• Vegetable oil - 4 tbsp.
• Salt, ground black pepper - to taste.

Cooking process:

• Carrots and onions are peeled, washed and cut into half rings. Next, the vegetables are fried in a frying pan in vegetable oil.
• Mushrooms are washed under running water and cut into small pieces, added to vegetables. Simmer together with minced meat for 40 minutes. under the lid. In the process, the mushrooms will release water and this water will be enough for cooking. But if suddenly there is not enough liquid, water is added.
• Pasta is boiled, washed and dried in a colander. When the meat dressing is ready, it is mixed with pasta.

The fastest option for meat pasta is store-bought minced meat. This saves time and household budget. True, it is also the most low-grade, since it is not known from what meat the minced meat was made. Therefore, in order to get a high-quality and most importantly, healthy dish, it is better to purchase fresh meat and grind it yourself.

Hearty naval-style pasta is on the list of the simplest quick recipes. Such a dish can be prepared in a matter of minutes and at the same time feed a large family with a nutritious lunch or dinner. As the main ingredient, in addition to pasta, you can use various types of minced meat and even ordinary stew.

Ingredients: 170 g feathers (pasta), 260 g mixed minced meat (pork + beef), large onion, fine salt, frying fat.

Naval pasta

1. About 2 liters of clean filtered water is poured into the pan. It is best to salt it immediately. For this amount of liquid, 2 teaspoons of fine salt will be enough. Immediately after boiling, feathers fall into the water. With frequent stirring, the pasta is cooked for 8-9 minutes, after which it is leaned back into a colander. It is important not to overdo it with the cooking time.
2. Peeled onion cubes are fried in any fat until transparent and light golden at the edges of the pieces. It is best to do this over medium heat.
3. Minced meat is laid out in a frying pan. Together, the products are fried until the meat is completely dark. Periodically, its large pieces need to be broken with a spatula. At the end, the ingredients are salted to taste.

To cook pasta in a naval style with minced meat to the end, you need to put the cooked feathers in a frying pan with meat and mix the ingredients.

How to make with minced chicken?

Ingredients: a whole pack of any pasta (400 g), frying fat, a pound of quality minced chicken, white onion, aromatic herbs, salt to taste. How to make pasta with minced chicken delicious, is described below.

1. First of all, the pasta is boiled in salted water until tender. However, they should not be too soft. The finished product is leaned back in a colander and lightly washed with cold water.
2. Small onion cubes are fried until golden brown in the selected fat. Next up is the minced chicken. Together, the components are cooked for 8-9 minutes with constant stirring. In the process, you can add salt to taste and aromatic herbs to them.
3. After washing, finished pasta is laid out in a pan with fried minced meat. The ingredients mix well.

For greater appetizing, the dish can be sprinkled with finely chopped herbs.

Easy stew recipe

Ingredients: 280 g of horns (pasta), a standard can of lumpy stew, a large onion, half a carrot, salt to taste, freshly ground pepper, frying fat.

1. Cooking naval pasta with stew will be especially easy and fast. The main thing is to choose a quality meat product for this. The bank should not be one fat and streaks. Suitable for chicken, and pork, and beef stew.
2. The horns are boiled in a large amount of salt water. For every 100 g of pasta, 1 liter of liquid is taken. More precise instructions are usually indicated by the manufacturer on the packaging.
3. While the pasta is cooking, you can prepare the vegetables indicated in the recipe. First, onion is cut into very small cubes. Then - the carrot is rubbed on a grater with medium divisions.
4. Prepared vegetables are fried in fat until soft. Next, the entire contents of the can of stew is added to them. Together, the components are cooked for another 7-8 minutes over medium heat. You can season them with salt and pepper to taste.

Frying from a frying pan is combined with boiled pasta. The dish can be served hot immediately.

Naval pasta in a slow cooker

Ingredients: 330 g of any minced meat (it is better to choose compound), onion, fresh garlic to taste, fine salt, 280 g of pasta, any spices.

1. In the "Baking" program, small cubes of onions are first fried. They should become appetizingly ruddy. Onion lovers can cut it larger. Finely chopped garlic is also added to this vegetable. You can even just pass it through a garlic press.
2. Salt and seasonings are added to pre-thawed minced meat. Sweet paprika is perfect for this. The meat is sent to the vegetables and fried until tender.
3. Any pasta is boiled in a separate bowl.

To cook pasta in a slow cooker to the end, it remains to mix the boiled product with meat right in the bowl of the appliance, and then activate the “Buckwheat” mode for 12-15 minutes.

With the addition of tomato paste - a la bolognese

Ingredients: 450-470 g homemade minced meat, 220-270 g pasta, 4 large tomatoes in their own and 1/3 cup tomato paste, onion, 3-5 garlic cloves, frying fat.

1. To prepare a dish according to this recipe, a slow cooker is used. Any device model will do, since you won’t have to use any rare modes.
2. First, the onion cubes are cooked in the program for frying. Vegetables can be cut into pieces of any size - to your liking.
3. Selected pastas are boiled in salted water until al dente. This process will take 7-8 minutes.
4. Homemade minced meat is laid out with vegetables. The mass is immediately salted, flavored with crushed onions, and then cooked in the same program until the meat changes color.
5. Next, paste is laid out in the bowl of the device (you can dilute it minimally with warm water) and coarsely chopped tomatoes are added.
6. The mode changes to "Extinguishing". In it, the dish is cooked for 12-14 minutes.

It remains to mix the contents of the "smart pan" with boiled pasta and fry the treat for another 6-7 minutes.

Hearty dish with meat

Ingredients: a pound of pork pulp, a medium carrot, 580 g of bow pasta, half a pack of butter, spices and salt to taste.

1. Separately, until tender, pasta and meat are boiled in salted water. Lavrushka, black peppercorns and other aromatic spices can be added to the pan to the latter.
2. The cooled meat is finely cut with a sharp knife or passed through a meat grinder.
3. Carrots are grated with medium or small divisions, after which they are well fried in a piece of butter. The vegetable should soften and become ruddy.
4. Meat is laid out to the carrot. The remaining melted butter is poured into the products. Boiled and washed pasta is added.

Until the components are fully cooked, it remains only to fry for 5-6 minutes over high heat.

Cooking with minced chicken

Ingredients: 320 g minced chicken, 340 g feathers (pasta), onion, fresh garlic to taste, sweet ground paprika and any seasonings for chicken, salt, 1 liter of filtered water.

1. In a slow cooker, you can make pasta with minced chicken. To do this, first of all, onion is chopped into cubes. The vegetable must be fried in any fat until golden brown. To taste, small cubes of garlic are added to the fry.
2. Minced meat is laid out in the bowl of the device. Roasting continues in the appropriate mode. Large pieces of meat should be broken with a spatula while stirring.
3. Dried pasta is poured in for frying. Add salted boiled water. You can immediately add the selected seasonings.

In the program "Buckwheat" under the lid, the dish is cooked for 15-17 minutes. Mixing its components in the process is not required.

There is no exact information about the history of this dish. Only one thing is clear: at the beginning of the 19th century, pasta mixed with meat was fed to Russian sailors after hard physical work.

Apparently, the recipe for this dish "went to the people", and the hostesses and their households, who were easy to come up with all sorts of names, dubbed this dish naval pasta.

In the classic version, this dish is prepared using: meat or minced meat, pasta, onions, salt, pepper and vegetable (butter, ghee) oil.

The subtleties of cooking pasta in a naval way

• You can take any meat, but it is preferable to use beef, and with the least amount of connective tissue.
• From pasta, hollow pasta is usually taken, which is broken in half before cooking, as well as horns or feathers. But no one will forbid you to cook naval pasta from spirals or spaghetti. You should not just use vermicelli or noodles for soup, as they are very soft, and when mixed, they lose their shape and break. As a result, the finished dish will appear before you in the form of an unappetizing mess.
• Naval pasta is prepared from both boiled meat and raw minced meat. It's almost impossible to mess them up.
• The dish is so easy to prepare that even a novice hostess can handle it. In the preparation of naval pasta, such liberties are allowed as the addition of carrots, tomatoes, various spices and even sausages.
• The main condition: to make the dish tasty, you need to take the same amount of pasta and meat.
• Meat and pasta are first cooked separately and then mixed in one bowl.
• If you like fried pasta, then after boiling it, transfer it to a pan with meat and onions, mix and fry a little. To make the pasta with meat soft, do the opposite: put the meat fried with onions into a saucepan with pasta strained from water, mix and then heat everything together.
• To speed up the process, meat or minced meat can be replaced with stew. True, conservative-minded citizens may be indignant at such a deviation from the rules, but if there is a demand, then there will always be a supply.
• By the way, even sea kale is put into pasta in a naval way, which makes the dish truly “sea”.

Naval pasta: a classic recipe

Ingredients:

• pasta - 350 g;
• water - 2 l;
• onion - 90 g (medium head);
• beef fillet - 300 g;
• butter - 80–90 g;
• salt for meat - to taste;
• black pepper;
• sugar - 5 g (optional).

Cooking method

• Since pasta and minced meat reach readiness almost simultaneously, they must be boiled and fried on two burners at once. Immerse pasta in boiling salted water and cook, stirring, until fully cooked. Remember: pasta should not be overcooked.
• Heat the butter in a frying pan, put the minced meat. Salt and pepper immediately. Stir. When the meat becomes crumbly, put the finely chopped onion. Cover the pan with a lid and cook over moderate heat until the meat is tender. Add sugar to taste, although this is optional.
• Drain the pasta in a colander, wait for the water to drain completely, return them to the pan.
• Transfer the fried meat with onions to a bowl with pasta. Stir gently. Put on a plate and serve immediately.

Naval pasta with boiled meat

Ingredients:

• beef fillet - 500 g;
• pasta (horns, feathers) - 350 g;
• water for cooking pasta - 2 l;
• onion - 100 g (medium onion);
• butter - 70 g;
• salt - 40 g (for cooking pasta);
• salt for meat to taste;
• pepper;
• roots (parsley, carrots) - 50 g;
• peppercorns - 6 pcs.

Cooking method

• Dip the meat in boiling water. If foam appears, remove it. Boil beef until soft. This will take you an hour and a half. Approximately in the middle of cooking, put the roots and spices.
• When the meat is cooked, remove it from the broth, cool slightly, cut into pieces and turn through a meat grinder.
• Heat the oil in a frying pan, sauté the onion, cut into small cubes.
• Add minced meat, salt and pepper, stir. Lightly fried, bring to taste.
• Boil pasta in large quantities, drain the water. Combine with meat. Stir again, heat a little over very low heat, covering the pan with a lid. Serve immediately.

Naval pasta with carrots

Ingredients:

• ground beef - 400 g;
• onion - 100 g;
• carrots - 100 g;
• pasta - 400 g;
• water for cooking pasta - 2 l;
• salt;
• black pepper;
• vegetable oil - 30 g.

Cooking method

• Boil macaroni until done. Drain the water.
• Heat the oil in a frying pan, put the minced meat, mix. Fry until crumbly.
• Add finely chopped onion and grated carrots on a medium grater. Saute everything together until the onions are soft. Bring to taste by adding spices.
• Mix pasta with meat by placing them in a pan. Warm up well.

Naval pasta with stew

Ingredients:

• beef stew - 400 g;
• pasta (feathers or horns) - 400 g;
• onion - 100 g;
• salt;
• pepper;
• ghee - 10 g.

Cooking method

• Boil pasta until tender in salted water. Throw it in a colander.
• Melt the butter in a frying pan, put the diced onion, fry until light golden brown.
• Open the jar of stew, put its contents into the pan. Stir. Heat over high heat for a few minutes until the liquid boils away.
• Transfer the pasta to the skillet with the stew. Put spices, mix. If the pasta has cooled down, bring the dish to the desired temperature over low heat.

Naval pasta in a slow cooker

Ingredients:

• pasta (pasta or feathers) - 300 g;
• ground beef - 400 g;
• medium onion - 1 pc.;
• vegetable oil - 30 g;
• salt;
• black pepper;
• water.

Cooking method

• Peel the onion, finely chop.
• Pour oil into the multicooker bowl, heat it by setting the “Frying” or “Baking” mode.
• Put the mince. With the lid open, fry for a few minutes until it becomes crumbly. Add an onion. Fry everything together until the meat is ready.
• Put the feathers or pasta, breaking them into several parts for convenience.
• Pour in boiling water. The liquid should cover the pasta by 1-1.5 cm. Put the spices, mix.
• Close the lid. Set the program "Pilaf" or "Baking". Cook for 10-15 minutes. During this time, the pasta should be gently mixed 2-3 times.

Tip: serve the finished pasta immediately, as they will become sour if they are in the slow cooker for a long time.

Naval pasta: recipe with photo

You will need:

• pasta - 500 g;
• meat - 300 g;
• onion - 1 pc.;
• vegetable oil - 50 ml;
• tomato paste - 1 tbsp;
• salt - to taste;
• spices - to taste.

Cooking:

1. At the very beginning, we check whether everything necessary for preparing the dish is available.

2. Boil water in a saucepan. Salt. Boil pasta according to package instructions. Rinse under cold running water.

3. My meat. We discuss. We cut into small cubes (the original recipe suggests using minced meat for cooking).

4. Heat vegetable oil in a wok or in a cauldron. Fry the meat for 15-20 minutes.

A simple, quick and satisfying dish, naval-style pasta is quite within the power to cook a grown-up child or a dad who sent his mother to a bachelorette party.

Unlike "pasta bolognese" the classic composition of the dish includes only pasta, a lot of onions and meat.

Consider two options for how to cook naval pasta, simple and real.

Usually, for the preparation of this dish, pasta is chosen not long and thin, but, on the contrary, short and thick, so that the meat component has a place to roam. Feathers, tubes, horns or curls are the best fit.

Boil the pasta as directed on the package, in plenty of salted water, stirring constantly for the first few minutes, then occasionally.

Ingredients:

• - 0.5 kg.
• Minced meat (+) - 0.8 kg.
• - 2 pcs.
• - 2 tbsp. l.
• - 50 gr.
• - 50 gr. (optional)
• , - taste.

Put a pot for cooking pasta on the fire, chop the onion and fry in a deep frying pan for 3-4 minutes, add the minced meat and cook, constantly breaking the meat lumps, for 15-25 minutes, depending on the composition of the minced meat. Boil the pasta at the same time and drain them in a colander. Salt and pepper the minced meat, add tomato paste and mix thoroughly. Send ready-made pasta and butter to the meat, mix intensively and cook together for 2-3 minutes so that the pasta is soaked. Serve with herbs and fresh vegetables.

Ingredients:

• (thick edge or flesh on the bone) - 0.9 kg.
• - 0.5 kg.
• - 1 PC.
• - 2 pcs.
• Black pepper - 5 peas
• - 2 pcs.
• - 50 gr.
• , - taste.

Boil the meat with the addition of carrots, bay leaves, salt and peppercorns. Cool in the broth, grind in a meat grinder or with a blender. Finely chop the onion, fry in oil until transparent in a deep frying pan or cauldron. Send the chopped meat to the onion, cook for a few minutes, salt. If the meat turns out to be dry, add so that the consistency is close to liquid. Boil the pasta, drain in a colander and add to the meat. Stir, heat through and serve sprinkled with freshly ground black pepper.

Even more interesting ideas on how to cook naval pasta can be seen in our section.