Navy pasta: recipes. Navy-style pasta step-by-step recipe with photos Cooking naval-style pasta

Recipe ingredients. Cost of products as of December 20, 2016: 200 rub.

Navy pasta with minced meat - this is simple a recipe that anyone can make. Preparing the dish does not take much time, and the ingredients are cheap and available in the nearest supermarket.

The recipe consists of 3 components:

pasta;
chopped meat;
onion.

Pasta, minced meat and onions. Besides these, you only need oil and spices.

It takes 40 minutes to prepare

200 rubles goes to buy ingredients

4 servings (large and filling) are obtained in the end

I will add variety to the preparation of the original recipe. In addition to standard pasta and minced meat, I will add 60 grams of butter.

But the main ingredient of the recipe will be onion.

It is in the preparation of the onions that the whole “raisin” of the recipe lies. The taste of a standard dish with pasta and minced meat changes for the better. Onions make navy-style pasta tastier, more aromatic and richer. Be sure to try it. Moreover, the cost of products is only 200 rubles.

One minus, the cooking time increased by 15 minutes, but the final result is worth it.

If you want to know how to make navy pasta according to the classic recipe, then I offer 2 cooking options:

P.S. If you make mine and the classic version, please write a review. It’s interesting to know which navy-style pasta tastes better.

Step-by-step preparation of the recipe for “navy-style pasta with minced meat”

Coarsely chop the onion.
Place the frying pan on medium flame.
Add 70 gr. cream and 4 tbsp. spoons of sunflower or olive oil. This is necessary so that the butter does not burn during frying.
Step 1. Add butter and sunflower oil to the pan.
Once the oil mixture is hot and mixed together, reduce the heat to below medium and add the onion to the pan.
Don't mix, leave it as is. We time it for 3-4 minutes.
Step 2. Add chopped onion to the pan.
After the allotted time, stir the onion.
Add salt and pepper to taste (I added 7 turns of the mill with salt and 6 with pepper).
Time again for 3-4 minutes and leave the pan on the same low flame.
Put a kettle with 1 liter of water to boil.
Step 3. Continue cooking the onions. Add salt and pepper
After the time has expired, look at the bow. It will start to change color.
You need to achieve something like this.
Step 4. The bow should look something like this
I cooked in a wok and it took me 22 minutes. In other dishes, the onion readiness time may be different.
Make sure that the onion does not start to burn; it will visually turn black. If you let this happen, then start again. The bow is ruined. The dish will be bitter.
I managed to make nice caramelized onions on my second try.
Place another frying pan on a high flame and add 3 tbsp. spoons of sunflower or olive oil.
Fry the minced meat for 6-8 minutes. Mix and break it into small granules.
Add salt and pepper to taste (I added 8 turns of salt and 5 pepper).
If the mince starts to burn, reduce the flame and add a little more oil.
Step 5. Fry the minced meat. Salt and pepper
Pour the pasta into the pan with the onions. Set the flame to maximum.
Pour 800-900 ml of boiling water. You can focus on when the water barely reaches the edges of the pasta.
Mix thoroughly. Bring to a boil and reduce the flame to medium.
Close the lid.
Step 6. Add pasta to onion and pour boiling water
After 2-3 minutes, check the amount of liquid. If the pasta has absorbed all the moisture, then add another 100 ml of water from the kettle.
If there is still liquid, mix thoroughly, cover with a lid and leave for another 2-3 minutes.
The best way to check pasta for doneness is to taste it by tooth. They should be elastic and slightly hard inside.
Once you like the taste of the pasta, add the prepared minced meat to it. Mix thoroughly and turn off the heat.
Step 7. Transfer the minced meat into the prepared pasta and mix.
The recipe is ready
Ready-made recipe “Navy pasta with minced meat”

Nutritional value and calorie content of the “Navy style pasta” recipe

Nutritional value (BJU) per 100 grams, per serving and for the entire recipe:

Per 100 grams:		Per serving (1 of 5)		For the whole recipe
Squirrels	11	Squirrels	25	Squirrels	123
Fats	36	Fats	83	Fats	416
Carbohydrates	9	Carbohydrates	20	Carbohydrates	100

Calorie content or energy value:

Weight of ingredients: 1150 g

Detailed nutritional supplements and calorie content

Ingredient	Weight in recipe, g	Nutritional value of the ingredients in the recipe
Ingredient	Weight in recipe, g	Proteins, g	Carbohydrates, g	Fats, g
Maltagliati No. 69, Vitok	450	54	329	6
	400	66	2	64
Onion	190	3	20	0
Butter	80	0	66	1
Sunflower oil	30	0	0	30
Total	1150	123	416	100

Ingredient	Energy value of ingredients in the recipe
Ingredient	Calorie content, kcal	Energy value, kJ
Maltagliati No. 69, Vitok	1611	6740
Homemade minced meat (pork/beef)	840	3515
Onion	89	374
Butter	90	378
Sunflower oil	265	1110
Total	2896	12116

Replacements, nuances and technical points:

Excellent taste and ease of preparation make naval pasta a win-win dish for a quick and satisfying dinner. To make sure it turns out delicious, I’ll write down the details of the preparation.

What kind of minced meat should I use?

Minced meat can be replaced with fried finely chopped pieces of pork, beef, or simply with high-quality canned meat. The volume of meat ingredients should be no less than the volume of pasta, so it will be tastier and more satisfying.

Important point - minced meat must be defrosted before frying, otherwise it will be dry.

Tired of pasta?

The prepared onion in the recipe can be either a base for other recipes or a separate “budget” dish with any other side dish.

With this method of cooking, with the help of the sugars and butter contained within, the onions impart a sweetish taste to the recipe.

Can't stand boiled onions?

Do everything as in the recipe, but cook the pasta until tender in a separate pan. Drain them in a colander and add to the fried onions and minced meat. Stir. It will turn out delicious for you too.

Just add the pasta to the minced meat and onions in portions. This will make mixing easier.

About pasta in a frying pan

Cook the pasta in the same container where the onions will be fried. This preparation requires a minimum of water (700-800 ml) and reduces the amount of utensils involved in cooking.

I tested this method in a budget recipe. Take a look, you might like this way of cooking pasta.

Fried pasta in a frying pan, with chicken and cheese. No-pan recipe

I cooked naval pasta in . It worked very well for this recipe.

The wok can completely fit a package of pasta, fried minced meat and still have some room left. It is very convenient to mix food during cooking. Nothing falls out of the dishes. The only negative is that the walls take a long time to heat up and the onions take 10 minutes longer to cook.

Wok frying pan from Ikea

Any frying pan with high sides or a saucepan with a thick bottom is suitable for cooking. You will also need another frying pan for frying the minced meat. If you have one frying pan at hand, you will need to cook the meat first, and then start cooking the onions.

“Navy style pasta.” Classic recipe from 1955

In the collection of classic Soviet recipes “cooking”, a dish of pasta and meat is in the category “cereals, legumes and pasta”, number 1620.

The classic recipe is called: “Boiled pasta with meat (navy style)”:

Ingredients for one serving:

Pasta – 80 g
Meat – 75 g
Ghee butter – 15 g
Onion – 20 g
Broth – 30 ml
Pork lard, rendered beef – 10 g

Preparation:

Pass beef, lamb or pork through a meat grinder and fry in lard.
Place the meat in a bowl, add finely chopped onion sautéed in oil, pour in the broth and simmer the meat until cooked.
Boil the pasta in salted water and, after draining the broth, mix it with the stew.

A classic recipe for naval pasta from the 1955 book “Cooking”.

In the “pasta dishes” section you can find instructions on how to cook pasta, noodles, noodles and other pasta products. I agree with everything except the cooking time.

How to cook pasta. Rules from the 50s

Navy pasta. A recipe that has been prepared in the Soviet Army and Navy since 1978

I found another recipe in the manual for cooking in military units and institutions of the Soviet Army and Navy, approved on June 23, 1978.

Guide to Cooking in the Soviet Army and Navy

In a book by the military publishing house of the USSR Ministry of Defense, the recipe for making naval pasta is described as follows:

No. 184. Navy pasta:

Preparation:

The beef pulp is cut into pieces of 1-2 kg. Place in boiling bone broth.
When the broth boils again, continue cooking the meat over low heat for 2-3 hours until it is completely cooked.
The readiness of the meat is determined by piercing the thickest parts with a knife or fork. A knife or fork goes into cooked meat easily, and the juice flowing from the meat is colorless. The finished meat is removed from the broth, cooled, weighed and the actual weight of one serving is determined.
The finished meat is cut into pieces of 50-100 g. Passed through a meat grinder and fried on a baking sheet with heated fat. At the end of frying, add sautéed onions and peppers.
The pasta is sorted, broken, poured into salted boiling water and cooked at low continuous boil for 30-40 minutes. Place the finished pasta in a sieve or colander. Wash with hot boiled water.
If you cook according to this recipe, then do not mock the pasta so much. Cook them in a saucepan minus 2 minutes from the time indicated on the package. Don't rinse at the end.
You'll end up with a good paste, not a sticky lump of unintelligible dough.
Pasta is seasoned with fat and combined with minced meat. Stir and fry.
The dish is prepared before serving.

Recipe for cooking pasta in float style, as in the navy and army

How much pasta does it take to feed 600 people?
How to calculate the proportions of water and pasta according to army standards of the 80s?
How much water does it take to swell the pasta?
The answers are in the picture below.

How to cook pasta if you are a cook in the army

You already know how to cook naval pasta.

You will learn what a sea biscuit is, why meat was called the “dead Frenchman”, how they staged a naval mutiny on a ship because of pasta, how pasta conquered the USSR and much more.

Information verified. There is 15 times more material than on Wikipedia. He wrote according to abstract canons, with 13 sources. I will be glad to receive criticism, additions and new (documented) versions.

Friends, how do you cook Navy pasta?
What do you add: minced meat, stewed meat or pieces of meat?
Maybe you have an interesting cooking method or know how to make my version even better and tastier?
Please share in the comments.

When you have very little time to prepare a meal, and you need to feed a whole gang of hungry mouths, there is simply no better dish than naval pasta. It’s quick and easy to prepare, and from a minimal set of ingredients available in the house, you get a really tasty and satisfying dish.

They say that this recipe actually came from the navy. Even in the Middle Ages, coquis prepared for sailors and travelers a dish of soaked and chopped corned beef with pasta, since these products, due to their long shelf life, were always present on the ship and had sufficient nutritional value to feed a large number of hungry men.

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

Navy pasta with minced meat

Navy 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

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

How to cook delicious navy pasta with minced meat

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

We begin to fry the minced meat. This is the most time-consuming step. As soon as you put the minced meat in a heated frying pan, it will come out of you in one large lump (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, arm yourself with a wooden spatula, place it perpendicular to the frying pan and begin to break up the minced meat. Take your time, stir the minced meat so that it browns evenly.

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

While the minced meat is fried, peel and chop the onion. Peel the carrots and grate them.

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

The pasta water should be boiling by now. Salt it and pour in the pasta.

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

The minced meat with vegetables is already ready. Add it to the pasta.

Mix the ingredients well.

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

Teaser network

Navy pasta with minced meat and tomato paste

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

Ingredients:

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

Preparation:

We boil the pasta in advance or cook it in parallel with the minced meat, whichever is convenient for 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 allotted time, since they will still be cooked in the frying pan. If you boil in advance, then until fully cooked. In this case, after removing from the stove, the pasta will need to be thoroughly washed, otherwise it will stick together.
We clean and wash the onions and carrots. Cut the onion into cubes, chop the carrots on a coarse grater.
Pour vegetable oil into a frying pan and heat well.
Pour the onion in there, fry for a few seconds over high heat, add the carrots and fry a little more. Then reduce the heat to medium and add the minced meat to the vegetables, mixing everything thoroughly at once. If desired, you can add one bay leaf for flavor.
Fry in an open frying pan so that the excess liquid evaporates and the minced meat “browns”, not forgetting to stir in time.
After about 10-15 minutes, when the minced meat is almost ready, add tomato paste, salt and pepper. If you added a bay leaf, take it out and throw it away. In the summer, when there are fresh tomatoes, you can add them by first removing the skin and cutting them into small cubes. Then the minced meat with them should be simmered for another 5-7 minutes.
Pour the cooked pasta into the minced meat, mix, cover with a lid, turn the heat to low and leave the pasta to simmer in the frying pan for another 3-5 minutes.
At this time, you can prepare the dishes, cut fresh vegetables and call your household members to the table.
Turn off the stove and place the pasta navy style with minced meat and tomato paste on plates, garnishing with herbs if desired.

Navy 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 can resist the aroma of navy-style pasta with minced meat.

Ingredients:

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

Preparation:

Pasta, just like in the previous recipe, is boiled in advance or while working with minced meat.
To prepare navy-style pasta with minced meat and cheese, I use butter; I think that it is more appropriate here, although you can use vegetable oil. So, put a piece of butter (or pour a little vegetable oil) into the frying pan. While it is melting, cut the onion into small cubes. Pour it into heated oil and fry it a little.
Place the minced meat there and fry over medium heat, stirring occasionally, until half cooked. At the same time, chop the garlic.
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 off flavor.
Pour in the prepared pasta, salt and pepper, mix, cover with a lid and let simmer over low heat for another 3 minutes. While the dish is being prepared, grate the cheese on a fine grater.
Remove from heat, place on plates, sprinkle with grated cheese and chopped herbs (if anyone doesn’t like it, you can do without it). This type of pasta is delicious hot, so you need to eat it immediately after cooking.

Navy pasta with boiled meat

Many people prefer to use boiled meat instead of raw minced meat for navy-style pasta. This actually makes the taste more tender. In addition, it happens that there is simply no minced meat in the house, and the meat was boiled for broth. Few people like boiled meat in itself, but if you use it to cook navy-style pasta in a frying pan, the dish will go away in one go.

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

Ingredients:

Pasta – 500 g;
Boiled meat (any) – 500 g (if more, it won’t be worse);
Onion – 2-3 heads;
Butter – 50 g;
Salt, pepper - to taste.

Preparation:

Place the water in the pan on the fire. In this recipe, the pasta should be cooked at the same time as the minced meat.
We separate the boiled meat from the bones and grind it in a meat grinder or blender (you can just chop it finely, but it will take more time).
We clean and wash the bulbs.
While we were doing these manipulations, the water had already boiled. Add some salt and pour the pasta in there. They should be boiled in a large volume of water exactly as indicated on the package. While working with minced meat, you will need to remember to stir them periodically to prevent them from sticking together.
Place butter in a frying pan (vegetable oil will not work here, it gives a different taste and aroma), and while it is heating up, cut the onion into small cubes.
Place the onion in the heated oil, fry it over medium heat until golden brown, then add the chopped meat and let it fry a little too.
When our minced meat is almost cooked, add some salt, add pepper, add a little broth if necessary, reduce the heat to low, cover the pan with a lid and leave to wait for the pasta.
At this time, the pasta should already be cooked. Place them in a colander, rinse them well and pour them into the frying pan. Mix thoroughly and turn off immediately.
Now you can let our navy pasta with boiled meat sit for a minute or two under a closed lid.
Some people don’t fry minced boiled meat at all, but simply add it to pasta with fried onions. It may be a little faster this way, but, in my opinion, the dish loses a lot of flavor.
Place the finished dish on plates and treat your loved ones. You can serve navy-style pasta along with fresh or pickled vegetables, and also offer them with ketchup, mayonnaise or cream sauce.

Bon appetit!

Adviсe:

You don’t have to skimp on onions and add them 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 add more onion, since the chicken itself is a bit dry.
Never leave a bay leaf in a finished dish, otherwise it will give an unpleasant bitterness.
For navy-style pasta with boiled meat, the onion can be chopped in a meat grinder or in a blender along with it, then this minced meat will be fried faster and will be juicier.
If you use pasta in the form of spirals or shells, the minced meat will be packed into them, and you will get a more uniform dish, which is much tastier.
If you specially cook meat to prepare 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 no less than an hour and a half after boiling (heat less than medium), and beef - after 2. Meat, pre-cut into small identical pieces, will cook faster.
When preparing navy pasta using tomato paste or fresh tomatoes, you can add a teaspoon of sugar. Then the taste turns out original and rich.
Some people do not cook pasta for this dish, but simply pour boiling water over it and wait for it to swell. Then the pasta is cooked together with the minced meat in a frying pan.
If you don’t have minced meat for navy-style pasta, pork or beef stew will do.
If for some reason you haven’t eaten all the naval pasta, and there is some left over, you can make a casserole out of it: place the remaining dish on a greased baking sheet, pour over mayonnaise and sprinkle with grated cheese. After 20 minutes of baking in the oven at 180°, the delicious casserole will be ready.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Navy-style pasta is cooked in every family today, 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 assumes that you will need noodles or horns of the first or highest grade, made from durum wheat. They need to be boiled, added to the fried minced meat, poured with sauce, and an amazing portion of navy-style pasta will be ready in a matter of minutes.

The classic version involves a dry dish, but you can use different sauces for filling - tomato paste or tomatoes in their own juice. Cream and sour cream mixed with mushrooms or herbs are suitable, which will give the appetizer a particularly pleasant aroma and highlight the meaty taste. Vegetable or chicken broth, full-fat milk or natural yogurt are suitable.

How long to fry minced meat

It will be useful for novice cooks to know how long to fry the minced meat for pasta in a navy style, because the beautiful appearance of the dish will depend on this (as in the photo). The appetizer involves frying the minced meat for 15-20 minutes, after which chopped onions are added to it. If desired, tomato paste, tomatoes, and finely chopped bell peppers are added to the ingredients.

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. You can prepare a popular dish 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 prepare a flavorful 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.

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 is useful to learn how to cook navy-style pasta from stewed meat, because this simple, accessible 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. A quick dish comes in handy 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 pasta made from minced chicken turns out more juicy, 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 coarse 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.
Cook 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.
Drizzle with soy sauce if desired.

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 traditional Italian pasta, acquiring 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

A very satisfying dish with a high calorie content is navy-style macaroni with cheese, which is 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 highlights 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 tomatoes without skin, 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.

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Hearty naval-style pasta is on the list of the simplest quick recipes. This dish can be prepared in a matter of minutes and at the same time feed a large family 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, fat for frying.

Navy pasta

Approximately 2 liters of clean filtered water is poured into the pan. It is best to immediately salt it. For this amount of liquid, 2 teaspoons of fine salt will be enough. Immediately after boiling, feathers are poured into the water. With frequent stirring, the pasta is cooked for 8-9 minutes, after which it is drained in a colander. It is important not to overdo the cooking time.
Peeled onion cubes are fried in any fat until transparent and lightly golden at the edges of the pieces. It is most convenient to do this over medium heat.
The minced meat is placed in the frying pan. Together, the products are fried until the meat is completely darkened. From time to time, large pieces of it need to be broken with a spatula. At the end, the ingredients are salted to taste.

To fully cook navy-style pasta with minced meat, you need to place the cooked feathers in a frying pan with the meat and mix the ingredients.

How to make it with minced chicken?

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

First of all, boil the pasta in salted water until tender. However, they should not turn out too soft. The finished product is placed in a colander and lightly washed with cold water.
Small onion cubes are fried until golden brown in the selected fat. Next, minced chicken is added to them. Together, the components cook for 8-9 minutes with constant stirring. During the process, you can add salt to taste and aromatic herbs.
After washing, the finished pasta is placed in a frying pan with fried minced meat. The ingredients are mixed well.

To make the dish more appetizing, you can sprinkle it with finely chopped herbs.

A simple recipe with stew

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

Preparing navy-style pasta with stewed meat is especially easy and quick. The main thing is to choose a quality meat product. There should not be only fat and veins in the jar. Chicken, pork, and beef stew will do.
The horns are boiled in plenty of salted water. For every 100 g of pasta, take 1 liter of liquid. More precise instructions are usually indicated by the manufacturer on the packaging.
While the pasta is cooking, you can start preparing the vegetables indicated in the recipe. First, cut the onion into very small cubes. Then grate the carrots on a grater with medium divisions.
Prepared vegetables are fried in fat until soft. Next, the entire contents of the can of stew are added to them. Together, the components cook for another 7-8 minutes over medium heat. You can salt them and sprinkle them with pepper to taste.

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

Navy pasta in a slow cooker

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

In the “Baking” program, the first step is to fry small cubes of onions. They should become deliciously brown. Onion lovers can cut them larger. Finely chopped garlic is also added to this vegetable. You can even just put it through a garlic press.
Salt and seasonings are added to the previously defrosted minced meat. Sweet paprika is perfect for this. The meat is added to the vegetables and fried until done.
Any pasta is boiled in a separate bowl.

To completely cook pasta in a multicooker, all you have to do is mix the boiled product with the meat directly 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 of homemade minced meat, 220-270 g of pasta, 4 large tomatoes in their own and 1/3 cup of tomato paste, onion, 3-5 garlic cloves, fat for frying.

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.
First, the onion cubes are prepared in the frying program. The vegetable can be cut into pieces of any size - according to your taste.
The selected pasta is cooked in salted water until al dente. This process will take 7-8 minutes.
Homemade minced meat is added to the vegetables. The mass is immediately salted, flavored with crushed onions, and then cooked in the same program until the meat changes color.
Next, put the paste into the bowl of the device (you can dilute it minimally with warm water) and add coarsely chopped tomatoes.
The mode changes to “Extinguishing”. The dish cooks in it for 12-14 minutes.

All that remains is 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: half a kilo of pork pulp, a medium carrot, 580 g of bow pasta, half a stick of butter, spices and salt to taste.

Separately, boil pasta and meat in salted water until cooked. To the latter you can add bay leaf, black peppercorns and other aromatic spices to the pan.
The cooled meat is finely cut with a sharp knife or passed through a meat grinder.
The carrots are grated with medium or fine divisions, after which they are well fried in a piece of butter. The vegetable should soften and become golden brown.
Meat is added to the carrots. The remaining melted butter is poured into the products. Boiled and washed pasta is added.

Until the ingredients are fully cooked, all that remains is to fry for 5-6 minutes over high heat.

Cooking from minced chicken

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

You can make pasta with minced chicken in a slow cooker. To do this, first of all, chop the onion into cubes. The vegetable must be fried in any fat until golden brown. Small cubes of garlic are also added to the frying to taste.
The minced meat is placed in the bowl of the device. Frying continues in the appropriate mode. Large pieces of meat should be broken up with a spatula while stirring.
Dry pasta is poured in for frying. Add salted boiled water. You can immediately add your chosen seasonings.

In the “Buckwheat” program, the dish is cooked under the lid for 15-17 minutes. There is no need to mix its components during the process.

Everyone has probably heard about such a dish as naval pasta. Their recipe cannot be called complicated. It's very tasty and satisfying. And preparing this dish is simple and easy if you know some of the features and study the recipe.

A little history: how did the dish come about?

Some people think that such pasta was invented by sailors during long voyages. And there is some truth in this. It is believed that it was the coquis (ship's cooks) who invented and first began to use such a recipe.

It is known that conditions on the ship are not the best (especially during long voyages). Ordinary people who are not accustomed to constant motion may experience seasickness. There is one more feature: while modern ships may have refrigeration units, older ships did not have them. This means that making large supplies of a variety of food was simply pointless. Yes, sailors could catch fish periodically, but it was simply impossible to eat it all the time. And such a product does not go well with every side dish. But you can eat meat with cereals, pasta, and vegetables.

How to store meat? On ships, this was done in large barrels, cutting the pulp into pieces and filling them with a large amount of salt. This dish was called corned beef. This same corned beef was what the sailors had to eat. And then one day a cook started cooking pasta and thought about what to serve it with to make such a meal nourishing and tasty. And it occurred to him to use salted meat from barrels. He fried it and mixed it with boiled pasta. And to combat the excessive saltiness a little, a large amount of spices was added. This is how this recipe came about.

Since then, the dish has been often prepared on ships. They allowed us to get enough. And the sailors did not argue over the fact that someone got more meat (after all, it was all distributed evenly). Today, such a simple recipe helps housewives if they need to cook something tasty and quick. This dish is served in canteens and even restaurants.

Cooking technology and ingredients used

How to cook navy pasta? Is there a basic classic recipe?

The first ingredient is pasta. Almost everyone knows how to boil them, there’s nothing complicated about it. But it is important that they do not boil or break, otherwise the dish will not be beautiful. Most often, pasta in the form of tubes is used for cooking, but you can use others: noodles, horns or ears. This will not affect the taste, but you can experiment with the appearance. Cook pasta in salted water.

The second ingredient is meat.

It can be pulp or minced meat. As for a certain variety, beef or pork was originally used, but if you wish, you can also use chicken, lamb or something else.

The meat is fried in vegetable oil with onions and carrots. You can experiment and add other vegetables (tomatoes are often used). If there is no minced meat or meat, then ordinary stew is quite suitable.

The classic recipe involves the use of spices, so don’t skimp on them. Variations and innovations are welcome. So, you can add basil, ground pepper, oregano to the dish. Add more greens to make the navy pasta flavorful. Add garlic or green onions.

The decisive stage of preparation is combining the pasta with meat. This should be done at the moment when everything is ready. Boiled pasta is added to the frying pan with the fried minced meat, after which everything is thoroughly mixed and heated over the fire for a minute.

Several navy pasta recipes

You can make this dish in different ways. Below are several recipes.

Classic navy pasta recipe with meat

To prepare this dish you will need:

300 g beef or pork pulp (if beef is used, it is better to combine it with lard or bacon),
300 g pasta,
1 onion,
1 carrot,
1-2 tablespoons of vegetable oil (you can also use butter),
seasonings and salt to taste.

Boil the pasta. To do this, put a pan of water on the fire, add salt and after boiling, add the pasta. Stir the pasta constantly to prevent it from sticking. Make sure that the products do not overcook, otherwise they will turn into porridge. Once ready, drain the pasta in a colander, rinse with cold running water and toss with butter (this will prevent it from sticking until mixed with the meat).

Now get to the meat. You can first boil it a little (so it will be softer), then fry it with finely chopped onions and grated carrots, but you can limit yourself to just frying. At the end, add salt and spices, and then add the pasta, mix everything well. Fry everything together for another 1-2 minutes, and then remove the pan from the heat. It is better to cover it with a lid so that the pasta is soaked in the sauce and the dish does not get too dry.

Navy pasta with minced meat and tomatoes

List of ingredients:

250 g minced meat,
200 g pasta,
2 tomatoes
1 onion,
ground pepper, salt and herbs to taste.

Boil the pasta in salted water, drain in a colander, then rinse and add a little oil, mixing everything. Now move on to preparing the sauce. Peel the onion and cut into thin half rings. Place the tomatoes in boiling water for a minute (no need to boil them!), then cut the peel and remove it. Cut the tomatoes into cubes. Fry the minced meat with onions until golden brown. Then add the tomatoes, fry for another 7-10 minutes, then cover the pan with a lid and simmer until everything is ready. Don't forget to add chopped herbs, salt and seasonings at the end. Now you can mix the pasta with the sauce, lightly fry everything together and serve the dish.

Navy pasta with vegetables

To prepare them you need:

350-400 g mixed minced meat (beef and pork),

1 medium sized eggplant
3 tomatoes
1 carrot,
1 onion,
4 cloves of garlic,
2 bunches of basil greens,
1 pinch ground black pepper,
30-40 g butter,
salt to taste.

Prepare all ingredients. To do this, cut the eggplant into cubes, grate the carrots, peel the onion and cut into half rings. Peel the tomato (to do this, first pour boiling water over it) and cut into pieces. Boil the pasta, rinse and season with butter. Finely chop the basil greens and chop the garlic using a garlic press. Now fry the minced meat with onions and carrots in a frying pan with heated oil. After 3-5 minutes, add the eggplants, and after another 7 minutes, add the tomatoes. Stew all the vegetables until tender, add herbs, garlic, pepper and salt, and then mix everything with the pasta.

Navy macaroni and cheese

This recipe will appeal to all gourmets. So, you will need the following ingredients:

200 g pasta,
200 g minced meat,
1 onion,
50-70 g hard cheese,
3 tablespoons vegetable oil,
herbs, salt and spices (all to taste).

Boil the pasta, remembering to rinse it with cold water and season it with oil to prevent sticking. While the pasta is cooking, you can start making the sauce, but do not overcook the pasta and stir it occasionally. For the sauce, peel and finely chop the onion and fry it with the minced meat until golden brown, then add a little water and simmer until done. Add spices, salt and herbs at the end, and then pasta. Grate the cheese and also place it in the pan after the pasta. Continue stirring until the cheese melts. Turn off the heat and serve the dish.

Secrets of cooking naval pasta

Whatever the recipe for the dish, some tricks will help make it more tasty.

Salt the water before adding pasta to it. For every liter of water you will need approximately 1.5 teaspoons of salt.
You need to cook the pasta in a lot of water, otherwise it will stick together.
Pasta should not be too soft after cooking.
To keep the meat (or minced meat) juicy and soft, first lightly fry it and then simmer with a little water.
Use your favorite spices and seasonings to give the dish an original taste and mouth-watering aroma.
If you use lean meats (or minced meat), add lard or fat when frying. Then the meat will not turn out tough and dry.
Add salt and spices at the end of cooking, about 3-5 minutes before cooking. Then the taste of the dish will be more intense.

We can only add that naval pasta is an easy-to-prepare and very tasty dish, so take note of it.