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Naval pasta cooking. How to cook naval pasta with stew? Necessary ingredients for our dish

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 pasta-bows, 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 are not so many truly brilliant dishes in the world that combine everything - simplicity, short cooking time, availability of products, excellent taste, resistance to improper preparation. And one of these dishes is naval pasta.

By the way, the latter property greatly affects the popularity of the dish, because out of ignorance, many dishes are easy to spoil. That's just pasta in a naval way for this parameter has five points out of five possible. I can't even imagine what can be done to make naval pasta wrong. This is one of the best dishes for beginners who do not know anything about cooking.

There are many options for naval pasta recipes on the Internet. Often they add carrots, tomato paste, spices. But in fact, the classic naval pasta is ingeniously simple, they are made from just 5 ingredients - pasta, minced meat, onion, oil and water.

They may object to me - Wikipedia says that sailors cooked real pasta in a naval way from corned beef with tomato paste. May be. It also says that this dish was invented by a certain Charles Flots. Yeah, and all the country-style dishes were actually invented by Michael Derevens, and all the home-style recipes were invented by Janos Domash. No where is Charles Flots! Look for yourself.

Here are Pozharsky cutlets and Count Pozharsky, there are beef stroganoff and Count Stroganov. One can argue whether the counts invented these dishes themselves, but there are such historical figures. But Charles Flots, for some reason, is mentioned only in one source, on Wikipedia, and only in connection with naval pasta. Moreover, without the usual Wikipedia reference to an article (including an unwritten one) about this historical figure. It really looks like a fake.

Well, I won’t bore you with many letters, but I’ll tell you how classic Soviet naval pasta is prepared. Based on the recipe from the Soviet cookbook "Original Kitchen" of 1965. So:

The consumption rate of raw materials (the list of ingredients is so plainly titled in the book) in grams

Pasta - 360
Water - 2000
Salt - 40

Onion - 90
Meat (pulp) -300
Water - 50
Butter - 90
Granulated sugar - 5
-------------------
Output - 1200

It is not necessary to measure everything in grams. All this calculation was invented for accountants, cooks do not really need it. For home cooking, it is better to count in parts, and small volumes and piece products with spoons and pieces. Therefore, we first look at the main ingredients - pasta and meat should be approximately equal. So we take. Only meat for speed is replaced with minced meat. Now you can buy it in any store. Now, compared to Soviet times, when meat was in short supply, the problem is different - to choose the best from several types.

So, the normal composition of the products required for making naval pasta (based on a frying pan):

Macaroni -1 part (300-500 g)
Minced meat - 1 part (300-500g)
Bulb ½-1 pc.
Vegetable oil - 3-5 tablespoons
Salt to taste

Another catering problem is portions. I don’t know how anyone, but I don’t sit on a diet, and I can manage both two servings and a half. This is how it will go. And, at home, cooking with a margin, for the future, for two or three times is quite a common thing. So I give the number of products per ordinary frying pan - 22-26 cm in diameter.
Pasta can be replaced with any pasta - horns, bows, feathers, spaghetti and the like, except for vermicelli.
I replaced the butter with vegetable oil, firstly, minced meat will be different with fat, secondly, it is more convenient to fry on it, thirdly, it is more useful with vegetable oil, it will have less cholesterol in the dish, fourthly, cheaper.
Put onions as you like, don’t like it, less, just to season, adore, drink more.
I skipped sugar - pampering, but you can sprinkle it for the sake of the experiment.

Cooking:

We turn on two burners and put a frying pan with vegetable oil on one, and a saucepan with water on the other. It is desirable to pour more water, but this is not necessary at all. Now almost all pasta is made from durum wheat, and they do not boil soft. Take 2-3 times more water than pasta, you can't go wrong. Don't forget to salt the water. Plunge pasta into water and cook, stirring constantly. Cooking time depends on the type and type of pasta. I usually look at the eye and taste.

Immediately put the minced meat on a hot frying pan and fry while stirring. Minced meat must be put defrosted, otherwise it will turn out dry.

Add chopped onion to the prepared minced meat, salt and continue frying until the onion is ready.

In the meantime, our pasta is cooked. Drain excess water. If the minced meat is far from ready, put one or two tablespoons of vegetable oil in the pasta and stir. This is to keep the pasta from sticking together.

Finally, our minced meat was fried. By the way, you can easily customize the navy pasta to your preferences. Love strongly fried dishes, fry minced meat more. If you like soft stews, add a few tablespoons of water to the minced meat and cook it as a stew.
Put the pasta in the pan, stir and heat for a few more minutes.

Here, too, everything depends on you - you can also fry the pasta well. And if you don’t like fried, do the opposite - add minced meat to the pan with pasta. As you can see, this dish is easy to make, both completely stewed and well fried. That's all, the pasta is navy ready.

This is a tasty and satisfying dish made from a minimum of products, the preparation of which is within the power of anyone. Yes, if you are assured that you can cook naval pasta with stew, do not believe it will be soldier pasta.

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 a naval way, 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.

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 a thick tomato sauce, you can replace it with tomato paste. Approximately 1-2 tablespoons will be enough for our serving.

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.

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.

They say 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.

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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 also fry a little.
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. It may be 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.