What is naval pasta. Navy pasta - a recipe with minced meat and step by step photos. A simple navy recipe with tomato paste

Naval pasta is another simple dish that even the youngest culinary specialist can handle with some variations.

Today it is cooked in every family, often in canteens or inexpensive cafes, and there are no questions about how to cook pasta in a naval way.

But quite recently, only people of the upper class could afford this dish, and it seemed incredibly tasty and even festive.
A little history of the appearance of the dish

Naval pasta is a relatively young culinary dish, and this youth is associated primarily with the complexity of pasta production in Russia.

Initially, pasta had to be dried under the sun, which is no longer easy, but the humidity of Russian air brought even more problems to the drying process.

Therefore, the first pasta factory was built in 1797 in Odessa, and only with the invention of the apparatus for drying products, the factory was able to be built in Moscow in 1883.

Accordingly, such a product could not be cheap and be available to all segments of the population.

Therefore, exceeding the cost of pork, the product was available only to people of the upper class.

As for the name and invention of the dish itself, many experts believe that the naval pasta recipe was borrowed from the Italians.

This is quite logical, from the point of view that it could be brought, for example, by artists who left to study in Italy, and the lack of tomato sauce can also be explained by the late spread of tomatoes as a vegetable crop.

However, there are similar dishes in many cultures, for example, the old Russian noodles or the dish of the nomadic Turkic peoples beshbarmak.

Moreover, the option of borrowing the recipe from the Italians is not confirmed by the fact that in Italy this dish is known as the Russian dish Pasta A-la-Sailon (Pasta A-la Sailor).

Of course, the roots of the name of the recipe should be looked for directly in the Russian fleet.

If you start looking in cookbooks for coca and in delivery notes, then it’s really up to Soviet Union there were no naval pasta.

But if you take up fiction and memoirs, then everything will become clear.

In fact, the fleet did not have pasta on the main purchase list, but it was a tradition to feed the sailors involved in unloading and loading with more satisfying and nutritious food.

For such tasks, non-statutory products could be purchased, and for "more satisfying and nutritious" pasta, available only to the upper class, was suitable.

The sailors liked this food very much and was perceived as a festive dish.

It is likely that the sailors, being on vacation, talked about the wonderful master's dish, and thus the name "naval pasta" was fixed. By the way, in Russia there is also a similar dish for cooking in the oven, called "Captain's Meat".

With the advent of the Soviet government, the dish became more popular.

The USSR sought to develop the country comprehensively, and not the last place in achieving this goal was occupied by the food supply of the country's inhabitants.

So pasta is like a good product, which speeds up the process of cooking, has become commonplace from expensive, filling store shelves.

And the naval pasta dish has appeared in official cookbooks since the 50s.

With the availability of meat products in the form of canned food, the dish took root and was especially fond of among the students, became an indispensable attribute of hiking, was the first answer to the question "what to cook?" for summer residents and quick inexpensive dinners in any family, as well as a popular second course in canteens.

Classic Navy pasta recipe with meat

Naturally, give it to original version useless, and therefore it is slightly adapted to the volumes and appliances of home cooking, but retains the proportions and basic cooking technologies, which means you can cook it the way it evoked the feeling of a festive dish among sailors.

Macaroni 450 g
Beef 300 g
Onion 1 pc
Butter 1 tbsp. l.

Description of preparation

The meat is boiled in bone broth, which can later be used for cooking first courses.

When ready, the meat pieces are taken out of the broth, cut into more convenient pieces and scrolled through a meat grinder.

The resulting boiled minced meat is fried in butter or fat.

In a separate frying pan, pass the onion chopped into a small square.

Boil pasta according to instructions, drain in a colander and season with oil.

Combine everything in a pan with minced meat, salt and season with black pepper, fry for 3-5 minutes, stirring occasionally.

How to cook pasta with minced meat in a pan

To cook pasta with minced meat in a pan, you don’t have to significantly change the classic recipe, however, the use of raw minced meat rather than boiled meat changes the taste of the dish quite significantly.

Such a dish will be quite fatty, so they often began to season it with ketchups or add tomato sauces, pastes or slices of fresh tomatoes when cooking.

Naval pasta with minced meat and tomatoes

Macaroni 1 pack
Tomatoes 1-2 pcs
Minced meat 300 g
Onion 1 pc
Vegetable oil 1 tbsp. l.
Salt, black pepper to taste

Finely chop the onion and fry with vegetable oil before caramelization.

Dip the tomato for half a minute in boiling water, peel and cut into cubes.

Send the chopped vegetable to the onion and let it fry a little and let the juice go, but do not overcook until dissolved.

Gradually add minced meat so that it does not freeze in a single piece, but remains crumbly.

In this case, mashing it with a spatula will not work, while we can mash the tomatoes, and we need them not in the form of sauce, but in pieces.

Continue frying until the meat is fully cooked.

Boil the pasta, the cooking time should match the time indicated on the package.

When cooking, add salt and 1 tbsp. l. vegetable oil.

At the end of cooking, throw the products into a colander, and then add to the minced meat.

While frying, stir the pasta, thereby evenly distributing the minced meat between them.

Naval pasta with minced meat and tomato paste

minced pork and beef 400 g
pasta 500 g
onion 1 pc
carrot 1 piece
tomato paste 2 tbsp. l.
salt, spices to taste
vegetable oil for frying

First, prepare the vegetables: chop the onion into a small square, grate the carrots on a medium grater.

Heat a couple of tablespoons of vegetable oil in a frying pan and fry the onion in it.

Then add the carrots and continue to sauté the vegetables until the carrots are soft.

If you bought a large jar, then the leftovers can be frozen in ice molds and subsequently used for similar dishes.

Sometimes, it is difficult to mix the pasta with minced meat until smooth due to the density or lack of moisture in the meat component, if you encounter this situation, add 1/4 cup of water and continue to simmer the mixture under the lid for 5-7 minutes on low heat.

Cook the pasta until fully cooked, according to the instructions on the package, after which we drain the liquid from them and send them to the minced meat in a frying pan.

Heat for 3-5 minutes, stirring occasionally.

How to cook navy pasta with stew

Macaroni cones 300 g
Stew 1 can
Onion 1 pc
Vegetable oil 3 tbsp. l.
Salt, ground black pepper to taste
Greenery set

To decide how to cook pasta with stew, you need to understand what quality the stew is.

For example, for a stew with a lot of jelly, the pasta is boiled only until half cooked, and then added to the heated stew and fried onions and continue to cook until done.

If the stew is dry, like most beef stews, then it is first kneaded and heated, then half-cooked pasta and a little water are added in which they were cooked.

Then everything is brought to full readiness under the lid.

If there is too much fat in the stew, it is thrown out.

If the stew is well balanced in terms of jelly, fat and meat, then it can be mashed and added to warm pasta and fried already together.

Onions in this case may not be added.

To make the dish even tastier, fresh herbs are added to it.

Naval pasta with vegetables

This recipe will help make pasta from the already familiar version more fresh and healthy.

Usually this option is good to use for autumn dishes, when there is an abundance of vegetables on the grocery shelves.

In addition to the bell peppers indicated in the recipe, you can use zucchini, eggplant and champignons, and also use watercress and bean or wheat sprouts instead of the usual greens.

Particularly interesting are the options with pumpkin, which can be baked or boiled separately and added to the general frying, or grated like carrots and cooked in a roast.

However, a dish with such ingredients, and especially in a large number and variety of vegetables, is more likely to resemble a warm Italian salad with pasta than Russian naval pasta.

Therefore, adding too many components is still not worth it.
Base Ingredients:

Meat 500 g
Macaroni 500 g
Onion 2 pcs
Carrot 1 pc
Bulgarian pepper 1 pc
Tomatoes 2 pcs
Garlic 2 cloves

Cooking

Peel the onions from the husk and cut into 4 pieces, each finely chop.

Lightly fry the onion in a heated deep frying pan with the addition of vegetable oil.

Then add the grated carrots, stir and sauté to soften the vegetables.

Cut the meat into small convenient pieces and pass through a meat grinder with a medium grate.

Send the minced meat next to the vegetables.

Breaking it with a spatula, mix with vegetables so that the minced meat particles break into small enough particles and fry until the color changes completely.

This procedure usually takes 10 minutes.

Add the pepper cut into medium cubes, as well as chopped tomatoes, peeled.

Simmer for another 10 minutes, and then add the garlic cloves, passed through the press, salt and sprinkle with spices.

While the minced meat and vegetable dressing is preparing, boil the pasta until tender.

Drain them in a colander, remove excess liquid by shaking the colander, but do not leave the pasta to dry.

Send the boiled product to the gas station.

Place a lid on the pot and continue cooking for a couple more minutes, allowing the pasta and roast to bond.

Naval Macaroni with Cheese

To prepare such a dish, cheese is used only as a topping, but the flavor characteristic of a particular variety can change the overall impression of the dish as a whole.

In addition, this combination of products makes the dish more satisfying.
Ingredients:

Macaroni 400 g
Minced meat 300 g
Onion 2 pcs
Spices (salt, pepper)
Cooking process

Pour the pasta into boiling salted water and boil until fully cooked, according to the instructions on the package.

Finely chop the onion and fry until soft.

When the onion is ready, add the minced meat to them, stirring occasionally and breaking up large pieces.

Combine all ingredients in a skillet and stir.

Grate the cheese and sprinkle on each plate when serving.

Naval pasta - a recipe for a slow cooker

Cooking this dish in a slow cooker will be slightly different from the usual way in a frying pan, mainly in that you need to cook the dish in one bowl.

Minced pork 300 g
Feather pasta 300 g
Onion 1 pc
Vegetable oil 2-3 tbsp.
Salt 1 tbsp.
Black pepper 0.5 tsp

On the multicooker panel, set the "frying" mode, pour a little vegetable oil.

Fry finely chopped onion until soft.

Then add minced meat and break it into small pieces while stirring.

Season and salt while frying.

When the minced meat is ready, you need to add pasta.

Since we cannot constantly control readiness when cooking in a slow cooker, we should choose pasta from durum varieties.

It is better to mix the feathers with the meat component and add a little more salt.

On the panel, set the "buckwheat" mode, pour 4-5 multi-glasses of water and set the timer for 15 minutes, close the lid.

Naval pasta with chicken

Most often pasta is cooked with ground beef, pork and beef or pork, but sometimes they can be cooked with chicken or ground chicken.

With this option, more often, as in the classic recipe, boiled meat is used.

As additional ingredients, not only vegetables can be used, but, for example, soy sauce or cream, although these variants are rarer.

chicken meat 400 g
horns 300 g
onion 2 pcs
butter - 50 g

Chicken meat, preferably breast or fillet, is boiled in boiling salted water until fully cooked, after which it is separated from the bones, if any, and scrolled in a meat grinder.
The onion is cut into small cubes and fried in butter until golden brown.

Boil pasta until fully cooked, according to the instructions on the package and, when ready, are washed under running water.

This procedure is performed only if the pasta will be fried in the future.

Add pasta and minced meat to the onion and fry everything together for 7 minutes.

Naval pasta with minced soy

In modern times, there are even naval pasta recipes for fasting and vegetarian cuisine.

To prepare such a dish, you just need to buy pasta without egg powder in the composition, and this, as a rule, is any pasta, with the exception of noodles, and a package of soy minced meat.

You can find it in the diabetic nutrition department, if minced meat is not there, then you can take any soy meat and chop it after cooking.

Soy mince 450 g
Pasta 450 g
Onion head 1 pc
Salt and spices

Pour dry soy minced meat into boiling salted water and cook for 10 minutes, when ready, put in a colander and squeeze, removing some of the excess liquid, but you should not be too zealous so that the dish does not turn out very dry.

Cook the pasta according to the time instructions on the package, you can use the same water in which the minced meat was cooked, if you saved it, and did not just drain it into the sink.

Finely chop the onion into cubes and fry in vegetable oil until golden brown, put the minced meat in the pan, add spices, salt, pepper, ready-made pasta, mix everything and serve.

Naval pasta- a very tasty and satisfying dish, which will not make it difficult for anyone to cook. But even this dish hides its cooking secrets, which we will show you! It would seem that there is nothing easier, but cooking delicious food is not an easy task. Let's see how real professionals cook and learn how to make truly delicious naval pasta!

Recipe. Naval macaroni.

And to begin with, we will prepare all the necessary ingredients, there is nothing unusual in them, everything can be bought at any store. List of ingredients:

Macaroni, 200g.
. Minced meat, 400g.
. Tomato sauce.
. Dill.
. Bulb, 1 pc.
. Vegetable oil.
. Dill.
. Salt.
. Khmeli-suneli.

In this article, we will cover:

1. How to cook pasta in a naval way?
2. Naval pasta in a slow cooker.

How to cook pasta in a naval way?

Let's start our cooking!

1. First of all, we must prepare the minced meat, which will be added to the pasta. To do this, we need to finely chop the onion and fry it until golden brown. Then you can add minced meat. In our case, 200 grams of minced pork and 200 grams of beef are used.

2. We begin to fry our minced meat little by little. We fry it over high heat and stir all the time so that it ends up being the same color. You can also crush it with a fork. After a few minutes of cooking, we can add salt.

3 . We fry further, and after a few minutes add Khmeli-suneli. This is a Georgian seasoning that contains herbs that give minced meat taste, smell and appearance. Mix thoroughly so that the seasoning mixes well with the minced meat.

4. Now we need to add thick tomato sauce You can replace it with tomato paste. Approximately 1-2 tablespoons will be enough for our portion.

5. We mix our minced meat well and leave it to cook, and in the meantime we ourselves will make pasta. To make pasta tasty, they need to be cooked in plenty of water. 1 liter of water = 100 grams of pasta. We put 2-2.5 liters of water so that it boils, after which you can add pasta. Don't forget to salt the water before throwing in the pasta.

Cook the pasta as directed on the package. If 15 minutes is indicated, then we wait until the water boils again, and we detect 15 minutes.

6. Once the pasta is ready, drain it in a colander. If we took good quality pasta, then it is not necessary to wash them. We can add them to minced meat.

7. We mix pasta with minced meat and we can serve them to the table. On a plate, decorate the dish with dill.

We can safely enjoy the taste of this wonderful and simple dish!

VIDEO. Naval macaroni.

Recipe. Naval pasta in a slow cooker.

Naval pasta can also be cooked in a slow cooker, and now we will tell you how.

Prepare products:

Macaroni, 250g.
. Minced meat, 350g.
. Carrot, 1pc.
. Bulb, 1 pc.
. Water, 1.5 l.
. Vegetable oil, 3 tbsp.
. Salt pepper.

Minced meat is better to take prefabricated, with pork and beef it will be best. Cooking time about 45 minutes.

1. Pour one and a half liters of water into the multicooker bowl, and turn on the cooking mode for at least 30 minutes.

2. When the water boils, add 1 teaspoon of salt and 1 tablespoon of vegetable oil to it.

3. Then add the pasta and cook it until the timer has 9 minutes left before it turns off.

4 . After that, we need to open the lid and continue cooking until the pasta is completely cooked. Drain the water and transfer the pasta to another bowl. We wash the bowl, and we will continue to cook in it.

5 . Add 2 tablespoons of vegetable oil to the bowl, turn on the "Frying" mode, and throw in the chopped onion.

Naval pasta is perhaps the most Soviet recipe we have inherited from the period of developed socialism. Satisfying, tasty dish was affordable, and therefore it was loved to cook in Soviet families, and was also introduced into the menu of all public food outlets, kindergartens, workers' and student canteens. Not to mention the army and navy, where classic recipe Naval pasta was also often used. And today, many housewives remember this dish when you need to quickly, satisfyingly and inexpensively feed your family for dinner. Pasta with stew is still in use - a universal dish for students, tourists and bachelors.

By the way, over time, a lot of recipes for making pasta in a naval way have divorced and with different ingredients.

For starters - cooking according to the old Soviet canons. You won’t believe it, but the real GOST pasta in the Navy style was not prepared at all the way our mothers and grandmothers served them to the table. This is how naval pasta is presented in the famous recipe book for tasty and healthy food "Cooking" for 1955.

We give it in short:

mince meat (pork, beef or lamb) through the middle grate of the meat grinder;
melt the lard in a pan and fry the minced meat on it;
put the fried meat with bacon in a saucepan, add finely chopped onion previously sautéed in butter, add a little broth and simmer the minced meat until fully cooked;
Boil large-sized pasta until cooked in a large volume of salted water and drain the broth;
mix pasta with meat, warm up again.

Important! For naval pasta, pasta is not washed during cooking, but simply drained.

This is what the real recipe looks like. But we are used to seeing Soviet pasta differently. In home kitchens, they were usually prepared using boiled meat, passed through a meat grinder. Thus, two tasks were solved at once - the broth was ready for a full-fledged first course and meat for a satisfying second.

Boiled beef (a piece of 400 g was boiled) was scrolled through a meat grinder, chopped onion (1 head) was fried in butter to enhance the taste, and then meat was added to it. Everything was fried, peppered, salted as needed and mixed with boiled pasta or horns. At the same time, any meat was used, even the oldest and sinewy. As for the type of meat, it was also prepared from pork, but beef was preferable.

Classic Navy pasta with minced meat

Another recipe from the collection of fast food dishes is naval pasta with minced meat. In this case, cooking becomes almost lightning fast, since raw minced meat is fried very quickly and most of the time is spent only on boiling pasta.

Prepare:

a pack of pasta of any type - 400 g;
minced meat mixed or beef - 400 g;
vegetable oil - 3 tablespoons;
butter - 50-60 g;
garlic clove and bay leaf;
pepper, salt to taste.

Progress:

Put water in a large pot to boil the pasta.
Fry the finely chopped onion in vegetable oil.
In the meantime, let's do the stuffing. Scroll the meat through a meat grinder or use ready-made minced meat.
Add the minced meat to the onion and fry over low heat until the liquid evaporates from the meat. As the meat turns white, and then becomes a little ruddy, salt, pepper, put in it parsley and finely chopped garlic.
Let's add butter, cover with a lid and let it reach for three minutes.

Drain the water from the pasta and mix gently with the minced meat.

With minced chicken

Prepared in the same way as in previous recipes.

For a pound of minced chicken is taken:

400-gram pack of pasta;
three to four tablespoons of vegetable oil;
one medium-sized bulb;
and spices.

Minced meat, spices are added to the fried onion, and then boiled pasta. Some housewives, in order to diversify the taste and appearance of the dish, fry carrots grated on a coarse grater together with onions, and pour a generous handful of chopped fresh dill into the finished dish.

With the addition of tomato paste

A slightly sharper and more pronounced taste is obtained by adding tomato paste or tomatoes to the minced meat.

It is done like this:

Finely chop the onion and fry for about five minutes in hot vegetable oil (2 tablespoons). Add a couple of crushed garlic cloves.
Transfer the minced meat (600 g) to the pan with onions and, stirring with a spatula, cook for 10 minutes. All lumps should disappear, and the minced meat should be fried a little until golden brown.
In minced meat put two tbsp. spoons of tomato paste and stir. After warming up the meat with pasta for a couple of minutes, pour in half a glass of water, add salt and pepper to taste and let it simmer over low heat for about five minutes.
Mix everything with boiled pasta.

When serving, sprinkle the dish with grated cheese and garnish with chopped parsley.

With minced meat and cheese

A classic navy pasta recipe can be tweaked with a touch of French cuisine.

This will require some grated cheese. Put the pasta into the minced meat, fried with onions and spices, mix and immediately add a glass of grated hard cheese to the hot mass. The cheese should melt a little, so keep the pan on the lowest heat for a bit.

With minced fish

An original dish will turn out if you cook naval pasta with minced fish.

Any fish fillet is suitable for him, or you can combine squid and chum salmon in equal proportions.

You can cook from any other marine fish, for example, macrorus is suitable.

For 400 g of fish, the same amount of pasta is taken.

Turn the fish through a meat grinder or cut into small cubes.
Put in the onion fried in half rings and evaporate all the liquid.
After seasoning with spices for fish, pepper, salt, and put boiled horns or shells into this fragrant fish mass.
Mix and serve.

With mushrooms

Pasta with mushrooms can be made on the basis of a ready-made dish with minced meat. In this case, it remains only to fry 300 g of champignons and put them in ready-made pasta with meat. The taste will be richer, and the aroma will be simply magical. But if you decide to cook lean pasta, then you can do without minced meat at all. In this case, mushrooms cut into slices and fried in vegetable oil are added to boiled pasta. Onions are also fried separately, which is also introduced into pasta. A little salt, pepper - and the dish is ready!

For 400 g of pasta, take the same number of mushrooms, frying oil and one large onion.

In a slow cooker

For 300 g of pasta we take 350 g of minced meat.

Finely chop one onion, mix with minced meat and, pouring three tablespoons of oil into the multicooker bowl, set the baking mode.
After 10 minutes, when the minced meat turns white and water evaporates from it, put dry pasta, salt, pepper and add other seasonings that you like.
It remains only to add hot water - it needs a little, so that it does not even completely cover the pasta.

It is advisable to glance during the cooking process and add water if necessary. It will be better than pouring water and making porridge out of pasta. Similarly, in this smart pot, you can make pasta with stew. Cooking pasta in pilaf mode. When the bell rings, arrange on plates and sprinkle everything with fresh herbs.

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

AT this recipe let's 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: 20 g
Vegetable: for frying

Cooking instructions

How to cook navy pasta with stew

The lightest yet 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:

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.
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.
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).
Then add the stew, mashed with a fork, to the vegetable mixture, lightly fry.
Carefully put the stew with vegetables in a container with pasta, mix, arrange on portioned plates.
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

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.
Defrost the meat a little, cut into small pieces, pass through a meat grinder (manual or electric).
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.
In a small preheated pan, stew the chopped onion with margarine (take part of the norm).
In a second larger pan, using the second part of margarine, simmer (5-7 minutes) the prepared minced meat.
Mix the contents of two pans. Salt, season with spices, add broth, simmer covered over low heat for 15 minutes.
Boil pasta according to the time indicated in the instructions. Drain water, rinse. Gently mix with minced meat.
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:

Cut the prepared, slightly thawed meat into small bars, chop with a mechanical (electric) meat grinder.
Prepare the onion - peel, rinse from sand, chop (grate).
Heat up a frying pan, add oil. Fry the onion in hot oil until it becomes golden in color, with a pleasant crust.
Add mince to this as well. First fry over high heat. Then add salt and seasonings, tomato paste, add a little water.
Reduce the fire, cover, simmer, the process will take 7-10 minutes in time.
At this time, you can start boiling pasta. Boil in plenty of salted water, stirring regularly to avoid sticking.
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 style, it is required a small amount of utensils - 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:

The first stage is frying vegetables and minced meat. Set the mode "Frying", heat the oil.
Onions, garlic, peel, rinse, chop, put in hot oil. Fry, stirring constantly for 4-5 minutes.
Add prepared minced meat. Carefully separate it with a spatula and mix so as not to stick to the bottom of the multicooker.
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.
Add salt, seasonings. Pour in water so that it barely covers the pasta, you may need less water than indicated in the recipe.
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.

Undoubtedly, everyone has tried naval pasta, and I recommend a recipe for how to cook. I love simple, homemade dishes, which, among other things, are loved by all family members. Children are just like a navy: after all, every time you can choose a new form of the pasta itself, you can pick up different sauces and ingredients - and as a result, the dish will have a completely different taste and appearance. The recipe below is original and simple at the same time. Even a novice in the kitchen can handle it. It's great when, in a matter of minutes spent in the kitchen, you can cook and serve such a dish that your hand reaches for the supplement itself. I recommend - and invite you to the kitchen: cook this amazing hearty dish.

Ingredients:

pasta (shell shape, any others that have small holes or indentations) - 250 grams;
beef tenderloin (absolutely any part of beef meat) - 0.5 kilograms;
onions - one large head;
onions - 0.5 small heads in minced meat;
spices: salt, pepper - to your taste;
vegetable oil - for frying (approximately 2-3 tablespoons);
butter - 30 grams.

The most delicious naval pasta. Step by step recipe

We start the process by choosing the right pasta: meaning correct form. The most important thing in pasta is that they have small holes, roundness and a ribbed surface. After all, then the minced meat will be held on them: so they will look appetizing and beautiful.
Now, with regard to beef meat. You can use already prepared stuffing. You can buy a piece of fresh tenderloin or any other part of beef and grind it into minced meat at home using a meat grinder. I personally cook minced meat myself. Then I can be sure what it is really from, and certainly not add anything extra to it.
Wash the meat well under running water and dry it with paper towels. We cut off from it (if any) a white film. Cut into small pieces so that it is convenient to twist through a meat grinder.
Also add half a small head to the meat in the meat grinder onion. We remove the minced meat to the side for a while.
We take the head of a large onion. We clean it and cut it into two halves. Cut each half as small as possible. Transfer to a plate and set aside for a while.
Next, put a deep pot of water on the stove. We must boil our pasta in well-salted water. If the manufacturer writes the cooking time on the package, for example, 10 minutes, cook 1-2 minutes less. After all, then they will still reach along with hot minced meat. And then they will not boil at all, but will be properly cooked. Also add enough water so that the pasta can cook and not stick together into one single lump.
While the pasta is cooking, let's get on with the stuffing. All processes should take place in parallel with you, then everything will take quite a bit of time, and very soon you will be able to enjoy the taste of your own, awesome naval pasta.
Take a deep frying pan and pour a couple of tablespoons of vegetable oil. Warm up over medium heat. We send the onion to the pan to fry. Stirring it from time to time with a spatula, fry over medium heat until golden brown.
Next, add all the prepared fresh minced meat to the golden onion. Mix it thoroughly with a spatula. Stir so that the onion spreads evenly throughout the minced meat. Fry it, stirring occasionally, for about five minutes. After the meat is evenly fried, reduce the heat to the lowest. Add a piece of butter, salt and pepper to taste.
We return to the pan on the stove (with pasta). The pasta is already cooked: all the water must be drained, and the pasta should be thrown into a colander. Then put them under cold running water and rinse them thoroughly with a stream of water. The pasta will turn out crumbly and hold its shape well.
We send the pasta to the pan, and mix everything thoroughly with a spatula. Turn off the pan.
Serve in portions and decorate, if you wish and love, with fresh herbs.

So the simplest, very, very tasty naval pasta is ready, which is so delicious to cook for a family dinner. The recipe is incredibly simple and very fast. I am sure: such pasta can be seasoned and filled with different spices - it will only be tastier and more aromatic. The team of the site "Very tasty" wishes you only delicious culinary masterpieces that you will cook with us. Enjoy your meal!