Make pasta according to. How to make navy pasta? With boiled meat
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
Navy-style pasta is now prepared in every family, since this dish can be made very quickly: vermicelli is mixed with minced meat, spices and vegetables are added, and all this is baked or served fried. Children love this dish, but adults will also enjoy dining on such a simple meal.
How to cook pasta with minced meat
Any housewife should know how to make pasta with minced meat. A popular recipe suggests that you will need vermicelli or cones of the first or premium made from durum wheat. They need to be boiled, added to fried minced meat, pour in the sauce, and a stunning portion of navy-style pasta will be ready in a matter of minutes.
The classic version provides dry dish, however, you can use different sauces for filling - tomato paste or tomatoes in own juice. Cream and sour cream mixed with mushrooms or herbs, which will give the appetizer a particularly pleasant aroma and highlight the meaty taste. Suitable vegetable or chicken broth, full fat milk or natural yogurt.
How long to fry minced meat
It will be useful for novice cooks to know how much to fry the minced meat for pasta in a navy style, because a beautiful appearance dishes (as in the photo). The appetizer involves frying the minced meat for 15-20 minutes, after which chopped onions. If desired, add tomato paste, tomatoes, finely chopped bell pepper.
Navy pasta with minced meat - recipe with photo
You can learn a step-by-step naval pasta recipe from photo or video lessons that will help you understand the intricacies of the technology, learn how to properly chop the components and mix them in a given order. Prepare popular dish possible from classic minced meat, boiled or smoked meat, topped with tomato paste or creamy sour cream sauce with mushrooms.
Housewives have a choice of which way is best to do aromatic dish. You can use a slow cooker, frying pan or oven. Each option has its advantages: in a slow cooker the appetizer turns out to be low-calorie, in a frying pan it becomes especially aromatic, and in the oven you can achieve a pleasant baked crust of cheese and tomatoes. You can cook it in several ways at once: first fry all the ingredients in a frying pan and then bake it.
In a slow cooker
Not all housewives know how to cook navy-style pasta in a slow cooker, although this greatly simplifies the whole process. You just need to prepare the ingredients, pour them into the bottom of the bowl and set the desired mode. The equipment will do the rest on its own - after the signal, you only have to take out the food and put it on plates.
Ingredients:
- minced meat – 0.3 kg;
- feathers – 0.3 kg;
- onion – 1 pc.;
- vegetable oil – 50 ml;
- garlic – 2 cloves;
- water - liter.
Cooking method:
- Cook chopped onion and garlic in oil for 5 minutes. Add minced meat, fry for 15 minutes.
- Add feathers, salt, pepper, and water. Cook on buckwheat mode for 15 minutes.
- Before serving, stir and garnish with herbs.
With stew
It’s useful to know how to cook navy-style pasta from stewed meat, because this is a simple affordable recipe is popular. Any stew is suitable for cooking - pork, beef, a mixture of them, as well as any pasta– vermicelli, spaghetti, horns. A hearty appetizer that comes in handy for lunch when you have little time to cook.
Ingredients:
- spaghetti – 0.3 kg;
- stew - jar;
- onion – 1 pc.;
- garlic – 2 cloves;
- vegetable oil – 30 ml.
Cooking method:
- Mix the fried onion pieces with the stew and fry for 4 minutes.
- Add chopped garlic and boiled spaghetti until done. Simmer for a minute.
- Serve with greens.
Noodles
Navy noodles with minced meat become a gourmet dish, which looks very beautiful, like real Italian pasta. You will definitely want to try it and appreciate the appetizing taste of hearty minced meat mixed with tomato paste and onions. Garlic gives the dish a subtle pungent aroma.
Ingredients:
- tomato paste – 40 ml;
- vegetable oil – 40 ml;
- pasta – 0.3 kg;
- onion – 1 pc.;
- water – half a glass;
- garlic – 2 cloves;
- minced beef – 0.6 kg.
Cooking method:
- Fry chopped onion and garlic for 5 minutes, add minced meat, cook for 10 minutes.
- Add tomato paste, heat, add water, simmer for 5 minutes.
- Add cooked pasta and cook for another 5 minutes. Serve with grated cheese and fresh herbs.
In a frying pan
It will be very easy to prepare delicious, mouth-watering navy-style pasta in a frying pan, because this is the most popular type of snack preparation. Quick dish will help out when you urgently need to feed a hungry family, but there is no time left for decorations or gourmet sauces. You can diversify your food with fresh herbs or grated cheese.
Ingredients:
- bows – 0.4 kg;
- minced beef – 0.3 kg;
- onion – 1 pc.;
- water – 50 ml;
- sunflower oil – 40 ml;
- tomato paste – 40 grams.
Cooking method:
- Fry chopped onion with minced meat, add water and tomato paste.
- Add salt and pepper and simmer covered for 8 minutes.
- Add cooked pasta and stir. Cook for another 3 minutes. Serve with fresh vegetable salad.
Spaghetti with minced meat
Navy spaghetti is prepared very simply and quickly. This is a hearty, mouth-watering dish that looks beautiful on the plate (as in the photo). The result is almost Italian spaghetti Bolognese. To add piquancy to the dish, you can use tomato sauce, garlic and a lot of herbs, and replace sunflower oil with olive oil.
Ingredients:
- spaghetti – 0.4 kg;
- minced meat – 0.4 kg;
- onion – 1 pc.;
- vegetable oil – 80 ml.
Cooking method:
- Fry the minced meat until cooked, add chopped onion and cooked pasta.
- Pour in oil, heat for 2-3 minutes. Serve with greens. Add tomato sauce if desired.
With minced chicken
Navy-style pasta is more juicy from minced chicken, because this dietary type of meat is tender and soft. The dish is quite suitable for baby food, if you remove ground black pepper from it. Pouring tomato paste with onion and egg will make the appetizer even more tasty, aromatic, and help achieve a bright appearance.
Ingredients:
- minced meat – 0.4 kg;
- pasta – 0.3 kg;
- vegetable oil – 1 tbsp;
- onions – 2 pcs.;
- eggs – 2 pcs.;
- water – 300 ml;
- tomato sauce – 70 ml.
Cooking method:
- Mix the minced meat with chopped onion and fry in oil. Pour in water, simmer for 5 minutes, mix with another onion, salt and pepper.
- Beat eggs and tomato sauce into the browned mixture and simmer for a minute.
- Mix with boiled pasta.
- Instead of store-bought minced meat, you can use homemade minced meat made from chicken breast.
With boiled meat
A more satisfying and coarser dish would be navy-style pasta with boiled meat, and you can use anything: pork, chicken fillet, beef or turkey, mix them in any proportions. If desired, the meat can be twisted through a meat grinder, but you can do without it - chop it finely, mix with onions and boiled vermicelli. The dish is prepared even in kindergarten- so the child will definitely like it.
Ingredients:
- horns – 0.4 kg;
- meat – 0.25 kg;
- onions – 2 pcs.
Cooking method:
- Mix boiled meat, minced through a meat grinder, with fried onions, salt and pepper.
- Boil the pasta, mix with the meat mixture, pour in a glass of broth, and simmer until the moisture evaporates.
- Serve with fresh vegetables.
With meat
Another option for the dish would be navy-style pasta with meat, which acquires a more piquant taste due to the use of smoked meats. At the end of cooking, bacon, sausage or ham is added to all ingredients - this gives the dish a richer, pleasant aroma. It’s delicious to add smoked white onions and tomato paste.
Ingredients:
- pasta – 0.3 kg;
- meat – 250 g;
- margarine – 55 g;
- onion – 1 pc.;
- smoked bacon - 2 strips;
- broth - 2/3 cup;
- greens - ¼ bunch.
Cooking method:
- Grind the meat and onions through a meat grinder and fry in margarine. Add salt and pepper, pour in the broth, simmer covered for 20 minutes.
- Boil pasta, mix with meat, sprinkle with chopped herbs and bacon.
- Water soy sauce optional.
With sauce
A la Bolognese is a navy-style pasta sauce made from fresh basil, onions, garlic and tomatoes. The dish with it becomes even more similar to the traditional one. Italian pasta, acquires freshness and lightness. It's nice to serve it on summer evenings to enjoy the pleasant taste with family and friends over a couple of glasses of dry wine.
Ingredients:
- spaghetti – 0.2 kg;
- minced meat - half a kilo;
- onions – 2 pcs.;
- garlic – 2 cloves;
- tomatoes – 4 pcs.;
- basil, parsley - a bunch.
Cooking method:
- Chop the onion and garlic, fry in oil with the addition of meat filling. Pour in chopped blanched tomatoes, salt and pepper. After 5 minutes of cooking, add chopped herbs.
- Place boiled spaghetti on a plate and pour sauce over it.
With cheese
Very hearty dish with increased calorie content are navy-style macaroni and cheese, which are additionally baked inside the oven. This gives the snack a unique creamy taste, crispy cheese crust and rich aroma of spices. A pinch of ground nutmeg will add piquancy, which perfectly complements the creamy taste of the cheese and gives a spicy aroma.
Ingredients:
- horns – 0.2 kg;
- tomatoes – 0.2 kg;
- minced meat - half a kilo;
- cheese – 100 g
- onion – 1 pc.;
- flour – 30 g;
- milk - half a liter;
- butter– 30 g;
- nutmeg - a pinch;
- vegetable oil - ¼ cup.
Cooking method:
- Fry the meat with chopped onion, add chopped peeled tomatoes, fry for 10 minutes.
- Mix flour, milk with butter, season with nutmeg, salt, pepper, boil.
- Place the boiled horns, minced meat on the bottom of the baking dish, pour over the sauce, sprinkle with grated cheese.
- Bake in the oven for 20 minutes at 150 degrees.
Every cook will need information from Chef Lazerson on how to cook pasta in a naval style, tasty and simple:
- When using frozen meat, you must first defrost it and then fry it. Otherwise, the dish will turn out too dry and tough.
- Pasta with large holes will look especially original. This way, during cooking, more filling will be packed into them, and the dough will become saturated.
- It is better to cook the cones and spaghetti until al dente, when they are soft on the outside but firm on the inside. To do this, subtract 2 minutes from the recommended cooking time on the product package.
- The stew should not be too fatty, otherwise a large amount of lard will make the horns slimy and unattractive.
- The classic way to use meat is to boil it, mince it and fry it in a frying pan. This way the dish will be as soft as possible, without any specific flavors or aromas.
Video
Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!Ingredients:
Ground meat mixed (pork + beef) - 200 grams
Pasta- 200 grams
Onion onion - 1 medium sized onion
Oil vegetable - 2 tbsp. l.
Spices: salt, ground black pepper.
Green(optional) - dill, parsley.
How to cook navy pasta
1 . Boil pasta according to package directions. Add pasta to boiling salted water, stirring occasionally. After the water boils, reduce the heat to low and simmer the pasta over low heat for 5-7 minutes until cooked.
2
. Rinse the boiled pasta under cold running water. After this procedure, the pasta will not stick together.
3.
Finely chop the onion and fry in vegetable oil until half cooked (remove from heat when the onion just begins to brown).
4
. Add minced meat to the pan.
5
. Constantly mix the minced meat with onions. Add spices. In 15-20 minutes the minced meat will be ready. Add pasta to minced meat, stir. Garnish with herbs (optional).
Delicious naval pasta is ready
Bon appetit!
Navy pasta recipes
Starting to search on the Internet is simple everyday dish from simple products, we will definitely come across something like navy pasta. But it’s true, what could be tastier and more affordable than depicting this dish in your kitchen, because no matter what you cook with love, everything will be liked and will benefit the household. But despite the fact that Navy pasta recipe- these are already classics, you also need to be able to present them correctly.
You can cook naval pasta in different ways, with different types of pasta itself, with minced meat or stew, with a variety of seasonings and additives, vegetables and more. In a frying pan in the oven, slow cooker and double boiler. From the simplest and most unpretentious recipes with products familiar to Soviet people, to refined and unusual dishes Navy-style pasta, housewives use all this in their kitchens; there are more than enough variations on the theme of this dish.
Recipe: Navy pasta with an Italian twist
- Spaghetti pasta – 300 grams.
- Minced pork and beef - in a 1:1 ratio, that is, 100 grams each.
- Sunflower oil.
- Tomato paste or any spicy or sweet sauce– 4 tablespoons.
- Onion - 3 pieces, medium size.
- Boiled water - half a glass.
- Salt and seasonings to taste.
Boil the pasta until done. Meanwhile, chop the onion and simmer it covered in a frying pan for about 5 minutes, then add the minced meat, having previously defrosted it completely. Simmer everything for 15 minutes under the lid over medium or low heat, adding water periodically, then increase the heat to maximum and fry for another 10 minutes, add your favorite herbs and spices, you can add black pepper and paprika, salt and spicy dried herbs. After this time, add the tomato paste, add water, stirring constantly, do not remove from the heat or remove the lid, the mixture must simmer well and be well mixed.
Mix the minced meat with onions and pasta with the pasta and serve, sprinkled with grated cheese, preferably the spicy variety for piquancy.
Also: you can use tomatoes, but the pasta will not be spicy enough, so add good aromatic seasonings with the tomatoes.
Recipe: Navy pasta with stewed meat
Culinary classics - Navy pasta with stewed meat They are simple to prepare, but have an excellent taste, they are moderately fatty, filling, in general, just a favorite recipe for many men. Before cooking, be sure to stock up on good quality stew, since the cheap one consists of almost nothing but fat, and, unfortunately, there is not as much meat in it as we would like.
- Pasta – 400 grams, it’s better to take tubes, they’re perfect with stew.
- Stew - one can will be enough.
- Onions – 3 pieces, it is better to take larger ones.
- Salt and ground black pepper.
- Sunflower oil.
- Carrots – 2 medium sized pieces.
- Greens – optional, a little dill and parsley will do well.
While we put the pasta and cook it over low heat, chop the onion and carrots, put it in a frying pan, after heating the oil in it. Fry for 5 minutes, then add salt and pepper, reduce heat, simmer for another 5 minutes. Now add the stew directly with the fat, mash well with a fork, stir and fry for another 10 minutes.
Mix the pasta with the stew, sprinkle with herbs and devour it on both cheeks.
Recipe: Navy pasta with tomato paste
- Pasta – 400 grams.
- Minced beef – 200-300 grams.
- Tomatoes – 5 medium-sized ones, choose very ripe and soft ones.
- Garlic – head (6-7 cloves).
- Flour – 2 tablespoons.
- Pepper, salt.
- Onion – 2 medium-sized pieces.
The minced meat must first be defrosted and mixed with seasonings and salt. Let the pasta cook and add salt to the water. Meanwhile, start chopping the onion and garlic into larger cubes. Heat the oil in a frying pan and add the garlic and onions there, brown them. Then add the minced meat, stir constantly, cook over medium heat for 20 minutes.
Before preparing tomato paste, pour boiling water over the vegetables, then remove the peel completely. Crush the tomatoes with a fork and simmer them over low heat until a homogeneous paste emerges. Tomatoes go great with seasonings like oregano. Simmer the pasta for 10 minutes, then put it in the minced meat with onions and garlic, stir constantly, cook under the lid, the heat can be reduced to low. Mix the prepared pasta with minced meat in tomato paste, serve with greens.
Recipe: Navy pasta in a slow cooker
Progress is driven by fatigue, and sometimes even laziness, so Navy pasta in a slow cooker have become familiar to most housewives - happy owners of this equipment. The dish prepares itself, it only takes 10-15 minutes of your time.
- Pasta – 400 grams, you can take a small shell, it looks very beautiful.
- Minced meat, pork or beef, or even chicken – 400 grams.
- Onion - 3 medium pieces.
- Tomato sauce or paste - 3 tablespoons.
- Salt and pepper, dried herbs, basil, dry garlic - either everything or whatever you have.
- Butter and vegetable oil.
- Dill and parsley - half a bunch each.
Defrost the minced meat and add salt and pepper. Cut the onion into half rings and place in a multicooker, first pouring vegetable oil - “baking” or “frying” mode, no more than 5-7 minutes. After this time, add the minced meat to the onion, mix well so that there are no lumps, frying time is needed for up to 15 minutes until the minced meat is browned.
All that remains is to put the pasta in the multicooker and add water so that the products are completely covered, but do not pour too much, no more than 0.5 cm above the level of the pasta. The fact is that with a large amount of water, the pasta will boil too much and stick together, but we don’t need that. Now add tomato paste or sauce and butter directly onto the pasta. The “pilaf” mode is excellent—we’ll cook with it. Don't forget to cover our pasta with a lid - it will take 45 minutes.
Now serve, season generously with herbs. You can grate the cheese immediately after turning off the multicooker while the pasta is still hot.
Recipe: Navy pasta with mushrooms
- Pasta – 400 grams.
- Mushrooms – boletus or chanterelles, maybe champignons – 200 grams.
- Minced chicken – 300 grams.
- Sweet pepper – 1 piece.
- Carrot – 1 piece.
- Onion – 2 pieces.
- Basil and dill greens - half a bunch each.
- Salt and red, black pepper.
- Broth – 1 cup.
Defrost the minced meat and add salt and ground pepper. Let the pasta cook in salted water. Meanwhile, prepare all the vegetables: onions, peppers, carrots - cut into cubes. Also cut the mushrooms into large pieces.
Fry the onions and mushrooms over low heat for 10 minutes, add the carrots, cover with a lid and fry for another 10 minutes, then add the minced meat. Next, the sweet pepper and seasonings go into the pan. Simmer covered, periodically adding broth - it takes 10 minutes. Mix cooked vegetables and minced meat with pasta, sprinkle generously with herbs.
Recipe: Classic navy pasta
A dish like Navy pasta with minced meat almost everyone loves them, they are prepared with different types pasta, be it “horns”, Italian spaghetti, short tubes familiar to us, “shells”, etc. The main thing is not to overcook the pasta; it would be better for it to be a little damp; mixed with hot minced meat, the pasta will quickly cook in a frying pan or oven.
- Pasta – 400 grams or as much as you need to feed your family.
- Onions - 2 medium-sized pieces.
- Minced meat – 200-300 grams. Half beef and pork, but if you don’t have pork, beef will do.
- Salt and ground black pepper.
- Sunflower oil for frying.
Heat a frying pan with oil, and while it is heating, cut the onion into cubes. Place the onions in the frying pan until they brown a little, then add the well-thawed minced meat so that when stirred it becomes homogeneous, that is, without lumps. Do not turn the heat to medium, first you need to simmer the minced meat under the lid, so let it be low for 10-15 minutes. Then reduce the heat and fry the minced meat with onions for about the same time, add salt and pepper. Stir constantly as the minced meat can burn quickly.
Boil pasta according to package instructions. Once they are ready and the minced meat is well fried, mix the ingredients and serve with finely chopped herbs.
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 housewives and their households, who were easy to come up with all sorts of names, dubbed this dish naval pasta.
IN classic version To prepare this dish you use: meat or minced meat, pasta, onion, salt, pepper and vegetable (butter, ghee) oil.
Subtleties of cooking pasta in navy style
- You can take any meat, but it is preferable to use beef, and with the least amount of connective tissue.
- Pasta products usually include hollow pasta, which is broken in half before cooking, as well as horns or feathers. But no one will forbid you to cook navy-style pasta from spirals or spaghetti. Just don’t use vermicelli or noodles for soup, as they boil too much, and when stirred, they lose their shape and break. In the end ready dish will appear before you in the form of an unappetizing mess.
- Naval pasta is prepared from boiled meat, and from raw minced meat. It is almost impossible to spoil them.
- The dish is so easy to prepare that even a novice housewife can handle it. When preparing naval pasta, such liberties as adding carrots, tomatoes, various spices and even sausage are allowed.
- 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 crispy pasta, then after boiling it, put it in a frying pan with meat and onions, stir and fry a little. To make the pasta and meat soft, do the opposite: place the meat fried with onions in a pan with the pasta drained from the water, stir and then heat it all together.
- To speed up the process, meat or minced meat can be replaced with stew. True, conservative-minded citizens may be outraged by such a deviation from the rules, but if there is demand, then there will always be supply.
- By the way, they even put it in naval pasta seaweed, which makes the dish truly “sea”.
Navy pasta: 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 are ready almost simultaneously, you need to cook and fry them on two burners at once. Immerse the pasta in boiling salted water and cook, stirring, until fully cooked. Remember: pasta should not be overcooked.
- Heat the butter in a frying pan, add the minced meat. Add salt and pepper immediately. Stir. When the meat becomes crumbly, add finely chopped onion. Cover the pan with a lid and fry over moderate heat until the meat is cooked through. Add sugar to taste, although this is not necessary.
- Place the pasta in a colander, wait until the water has completely drained, and return it to the pan.
- Place the fried meat and onions into a bowl with pasta. Stir gently. Place on a plate and serve immediately.
Navy 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
- Place the meat in boiling water. If foam appears, remove it. Cook beef until tender. This will take you an hour and a half. About halfway through cooking, add roots and spices.
- When the meat is cooked, remove it from the broth, cool slightly, cut into pieces and grind through a meat grinder.
- Heat the oil in a frying pan, sauté the onion cut into small cubes.
- Add ground meat, salt and pepper, stir. Lightly fry until it tastes good.
- Boil the 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.
Navy pasta with carrots
Ingredients:
- minced 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 pasta until done. Drain the water.
- Heat the oil in a frying pan, add the minced meat and stir. Fry until crumbly.
- Add finely chopped onion and grated carrots on a medium grater. Fry everything together until the onion is soft. Adjust to taste by adding spices.
- Mix the pasta with the meat and place it in the pan. Warm up well.
Navy pasta with stewed meat
Ingredients:
- beef stew – 400 g;
- pasta (feathers or horns) – 400 g;
- onion – 100 g;
- salt;
- pepper;
- ghee – 10 g.
Cooking method
- Boil the pasta in salted water until tender. Drain in a colander.
- Melt the butter in a frying pan, add the diced onion and fry until light golden brown.
- Open the can of stew and place its contents in the frying pan. Stir. Heat over high heat for several minutes until the liquid has evaporated.
- Transfer the pasta to the pan with the stew. Add spices and mix. If the pasta has cooled, bring the dish to the desired temperature over low heat.
Navy pasta in a slow cooker
Ingredients:
- pasta (pasta or feathers) – 300 g;
- minced beef – 400 g;
- medium onion – 1 pc.;
- vegetable oil – 30 g;
- salt;
- black pepper;
- water.
Cooking method
- Peel the onion and chop finely.
- Pour oil into the multicooker bowl, heat it by setting the “Frying” or “Baking” mode.
- Put the minced meat. WITH open lid fry for a few minutes until crumbly. Add onion. Fry everything together until the meat is done.
- Place feathers or pasta, breaking them into several pieces for convenience.
- Pour in boiling water. The liquid should cover the pasta by 1–1.5 cm. Add spices and stir.
- Close the lid. Install the “Pilaf” or “Baking” program. Cook for 10–15 minutes. During this time, you need to carefully stir the pasta 2-3 times.
Tip: serve the finished pasta immediately, as it will become soggy if left in the slow cooker for a long time.
Navy 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.
Preparation:
1. At the very beginning, we check whether everything necessary for preparing the dish is available. 
2. Boil water in a saucepan. Salt. Boil the pasta according to the instructions on the package. Rinse under cold running water. 
3. Wash the meat. Let's dry it. Cut into small cubes ( original recipe suggests using minced meat for cooking). 
4. Heat vegetable oil in a wok or cauldron. Fry the meat for 15-20 minutes. 
Navy-style pasta is a tasty, satisfying and, most importantly, easy-to-prepare dish that everyone has known since childhood. The main ingredients 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 invented naval pasta. Most often, such a dish is prepared by representatives of the stronger half of humanity, when their favorite cooks go on a business trip, on vacation, or to visit their mother. On the other hand, women also use this recipe when they are extremely short on time. Below are several variations on the theme of navy pasta.
Navy pasta with minced meat classic recipe with step by step photos
IN this recipe Let's talk about, so to speak, the classic version of preparing 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 shape. You can also use minced meat, 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 pasta: 350 g
- Bow: 2 goals.
- Salt, black pepper: to taste
- Butter: 20 g
- Vegetable: for frying
Cooking instructions
How to cook navy pasta with stewed meat
The lightest and at the same time very delicious recipe. Men can keep things simple by using only two ingredients – pasta and stew. Women can get a little creative and prepare the dish according to a more complex recipe.
Ingredients:
- Pasta – 100 gr.
- Stewed meat (pork or beef) – 300 gr.
- Carrots – 1 pc.
- Onions – 1-2 pcs. (depending on weight).
- Salt.
- Vegetable oil for frying vegetables.
Cooking algorithm:
- Boil the pasta in plenty of water and salt, cooking time according to the instructions on the package. Place in a colander and cover with a lid to keep warm.
- While the pasta is boiling, you need to prepare the vegetable dressing. To do this, peel the carrots, onions, wash them, grate them coarse grater, the onion can be cut into small cubes.
- Fry in a frying pan in a small amount vegetable oil, carrots first, and when they are almost ready add onions (they cook much faster).
- Then add the stew, mashed with a fork, to the vegetable mixture and lightly fry.
- Carefully place the stew with vegetables into a container with pasta, stir, and place on serving plates.
- Each serving can be sprinkled with herbs on top, it will be both more beautiful and tastier.
The classic navy pasta recipe requires the presence of real stew, and it doesn’t matter whether it’s beef, pork or diet chicken. But sometimes there is no stew in the house, but you 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.
- Onions – 1-2 pcs.
- Salt, a set of spices, herbs.
- Broth (meat or vegetable) – 1 tbsp.
Cooking algorithm
- You can take ready 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.
- Thaw the meat slightly, cut into small pieces, and pass through a meat grinder (manual or electric).
- Peel the onion, rinse, cut into half rings or small cubes. If someone in your family doesn’t like the look of stewed onions, you can chop them using a fine grater.
- In a small heated frying pan, simmer the chopped onion with margarine (take part of the norm).
- In a second larger frying pan, using the second part of the margarine, simmer the prepared minced meat (5-7 minutes).
- Mix the contents of two frying pans. Add salt, season with spices, add broth, simmer covered over low heat for 15 minutes.
- Cook the pasta according to the time indicated in the instructions. Drain the water and rinse. Gently mix with minced meat.
- The dish will look more appetizing if you sprinkle it with herbs on top. You can take parsley, dill or other greens adored by your household. Rinse, drain, and chop finely. The final chord is a drop of ketchup or tomato sauce.
The recipe takes longer than when using regular stew. Some housewives suggest experimenting - do not twist the meat, but cut it into small pieces.
Navy pasta recipe with tomato paste
Sometimes there are people who for some reason don't like it classic recipe Navy-style pasta, but they happily eat the same dish, but prepared with the addition of tomato paste. Meat is used as the main ingredient; instead, you can just as easily take ready-made stew, adding it at the very end.
Ingredients (per serving):
- Pasta – 150-200 gr.
- Meat (pork, beef) – 150 gr.
- Onions – 1-2 pcs.
- Oregano, other seasonings, 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 pieces and grind using a mechanical (electric) meat grinder.
- Prepare the onion - peel, rinse from sand, chop (grate).
- Heat a frying pan, pour oil. Fry the onion in hot oil until it turns golden and has a nice crust.
- Add minced meat here. First fry over high heat. Then add salt and seasonings, tomato paste, add a little water.
- Reduce the heat, cover with a lid, simmer, the process will take 7-10 minutes.
- At this time you can start boiling the pasta. Boil in plenty of salted water, stirring regularly to avoid sticking.
- Place in a colander, wait for the water to drain, and place in the pan where the minced meat and onions were stewed. Mix and serve as is.
The dish is prepared quickly, its secret is its amazing aroma and taste. For aesthetics, you can add dill, parsley, and green onions on top. To do this, rinse the available greens, dry them and chop them.
In principle, to prepare naval pasta you need small quantity dishes - a saucepan for boiling pasta, and a frying pan for frying minced meat. You can reduce the amount of dishes by using a multicooker. 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, as it will fall apart less.
Ingredients (for 2 servings):
- Minced meat (pork) – 300 gr.
- Pasta (feathers, noodles) – 300 gr.
- Garlic – 2-3 cloves.
- Onions – 1-2 pcs.
- Salt, seasonings, ground pepper.
- Oil (vegetable) for frying.
- Water – 1 liter.
Cooking algorithm:
- The first stage is frying vegetables and minced meat. Set the “Fry” mode and heat the oil.
- Peel the onion and garlic, rinse, chop, put in heated oil. Fry, stirring constantly for 4-5 minutes.
- Add the prepared minced meat. Carefully separate it with a spatula and stir so that it does not burn 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 has a too short cooking time.
- Add salt and seasonings. Add enough water to barely cover the pasta; you may need less water than the recipe calls for.
- Set the mode to " Buckwheat porridge", cook for 15 minutes. Turn off the multicooker. Gently stir the prepared pasta. Place on a dish and serve, optionally sprinkled with chopped herbs.
