Delicious naval pasta with minced meat step by step. Naval macaroni with minced meat: the best recipes, photos. Delicious naval pasta with minced meat in a slow cooker, oven, frying pan: recipes. Products in proportions

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

By the way, over time, there have been a lot of recipes for making pasta in a navy style with different ingredients.

For a start - cooking according to the old Soviet canons. Believe it or not, real GOST-ovsky pasta was prepared in a naval fashion not at all the way our mothers and grandmothers served them to the table. This is how naval pasta is presented in the famous 1955 book of recipes for tasty and healthy food "Cooking".

We give in a short summary:

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

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

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

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

Classic naval pasta with minced meat

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

Prepare:

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

Progress:

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

Drain water with pasta and mix gently with minced meat.

With minced chicken

Prepare in the same way as in the previous recipes.

A pound of minced chicken is taken:

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

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

With the addition of tomato paste

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

This is done like this:

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

Serve, sprinkle with grated cheese and garnish with chopped parsley.

With minced meat and cheese

The classic naval macaroni recipe can be changed by adding a touch of French cuisine to it.

This will require some grated cheese. Put pasta in the prepared minced meat, fried with onions and spices, mix and then add a glass of grated hard cheese to the hot mass. The cheese should melt a little, so keep the saucepan on very low heat for a bit.

With minced fish

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

Fillet of any fish is suitable for him, or you can combine squid and chum salmon in equal proportions.

You can also cook from any other sea fish, for example, macrorus will do.

The same amount of pasta is taken for 400 g of fish.

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

With mushrooms

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

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

In a multicooker

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

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

It is advisable to glance at the cooking process and add water if necessary. It will be better than pouring water and making porridge from pasta. Likewise, you can make pasta and stew in this smart saucepan. Pasta is cooked in pilaf mode. When the bell rings, lay out on plates and sprinkle everything with fresh herbs.

I used to think that navy pasta (with minced meat or a recipe with boiled meat or stew - it doesn't matter) - this is something like a visiting card of Russian cuisine. A dish with a fascinating history and cooking technology that has undergone significant changes in modern times. I imagined how, over a century ago, a burly cook cooked pasta and minced meat on the rebel cruiser Aurora.

And that's why they became so famous. Or maybe they were accidentally tried by some influential person on board an unremarkable ship in the middle of the last century? Rubbing my hands in anticipation of an interesting introduction to the article, I went to the Internet. And what I learned disappointed me a little.

Basic recipe for navy pasta with minced meat

Simple, but tasteful. Such a familiar, homely taste. Hearty and aromatic. Nothing extra. If you need to cook dinner quickly, there is no better option.

Ingredients:

pasta (preferably from durum wheat) - 300-400 g
minced meat - 250-300 g
carrots - 1 medium or large
onions (white or yellow) - 1 head
red, ripe and fleshy tomatoes - 3 pcs.
deodorized vegetable oil - 2-4 tbsp. l.
salt to taste
ground mixture of peppers and other spices - to taste

How to cook naval pasta with minced meat:

Peel the carrots. Cut into thin, neat strips. Or grate.
Remove the husk from the onion. Chop finely, finely.
Place chopped vegetables in a skillet in well-heated oil. Better to use odorless vegetable fat. Both sunflower and olive will do.
Stir until tender.
Add chopped meat to roast. You can take any. Navy-style pasta will be delicious with combined minced meat, and with pork, and with chicken. With beef it can turn out a little dry, but also appetizing. Mix well. You don't need to salt. Fry the lumps with a spatula.
Place a pot of clean water on the fire. To make it boil faster, add a pinch of salt. Add pasta. Reduce heat. Cook according to package directions. It is advisable not to use yesterday's pasta. It is better to use them for pasta casserole. I recommend using a product made from durum wheat. It does not boil soft, keeps its shape well and is not so destructive for the wasp waist.
Blanch the tomatoes. That is, put it in slightly boiling water for a couple of minutes. Then peel off the skin. Cut into small cubes. Or puree with a blender. Or just grate by cutting the fruit into 2 halves. Apply the cut to the grater. This will leave the skin in your hands and turn the pulp into a puree. To get rid of the seeds, you can rub the mass through a metal sieve.
When the meat becomes grayish, you can add tomato cubes or puree along with the juice released during cutting. Season with salt and pepper. You can also add garlic from spices. And any other favorite condiments. Cover and simmer for 5-7 minutes.
Throw the boiled pasta in a colander. Do not rinse. Place in a skillet. Stir. Heat over a fire for 2-3 minutes.
And then spread the shamelessly delicious navy-style pasta with minced meat on huge plates. Well, so as not to run for supplements. And she will be asked for sure!

Brisket and minced meat option

Smoked meat makes the pasta especially savory. This is how one ingredient can completely transform the taste of a long-familiar dish. And be sure to have some garlic. To definitely break the aroma record.

What we will cook from:

pasta of any shape - 250-350 g
minced meat (I used pork and beef) - 200 g
smoked brisket - 100-150 g
onions (medium size) - 1 pc.
sunflower oil (deodorized, refined) - 2-3 tbsp. l.
garlic - 1-2 cloves
ketchup or tomato sauce - 2 tbsp l.
purified water - 70-100 ml
salt - 1 tsp. (taste)
ground pepper (mixture or black) - a pinch

Step-by-step cooking recipe:

Peel the onion. Chop into small cubes.
Fry in moderate amount of oil.
Finely chop the smoked brisket. Instead, you can take bacon, for example. Or any other smoked meats. Naval pasta with brisket and minced meat will be more appetizing, aromatic and spicy compared to the “standard” analogue.
Pour the sliced \u200b\u200bmeat over the already tender onion.
Stir until golden brown. At this point, you can put the water to boil. And when it starts gurgling, put in the pasta. Cook until cooked for 7-12 minutes. Better yet, look at the packaging for the exact cooking time.
Add minced meat to the pan. Stir. Simmer until the meat is cooked. This will be evidenced by a grayish tint. Salt at the very end. Otherwise it will be tough. Then add other spices. But keep in mind that not all ingredients have been added yet.
Place ketchup or tomato sauce in the naval minced pasta.
Pour in some water. Add the minced garlic. Add pepper. I did not mention other spices, because there are enough of them in ketchup. But add something else if you like. I trust your taste. Stir. Bring to a boil. Heat over low heat for several minutes. The sauce is ready.
Drain the boiled pasta. Transfer to a skillet. Stir to cover them evenly. Keep in mind that the pasta should be slightly undercooked. The hot sauce and the core temperature of the food will bring them to the desired condition. But if they are ready, it can turn them into a kind of paste.
Prepare the prettiest plates. And put some delicious pasta in them. To listen to the flattering compliments in the world from relatives. And see well-fed smiles.

Navy pasta with vegetables and minced meat

You can add any vegetables. From tomatoes to celery. Put whatever you have. Or whatever you love. I limited myself to a modest set. But it turned out very, very.

Required products:

horns, shells, spirals or other pasta - 300-400 g
minced pork or combined - 200-250 g
eggplant - 1 pc. small size
young zucchini - 1 small
sweet bell pepper - half a pod
sunflower oil, odorless - 2-4 tbsp. l.
garlic - 2 cloves
freshly ground pepper - to taste
salt - a few medium pinches

Step by step recipe:

Boil water. To speed up the process, you can add 1/2 tsp. salt. Add pasta. The cooking fire should be low. Cook for 5-12 minutes, depending on the variety and type. The manufacturer will tell you in more detail in the cooking instructions. Throw the finished dish base in a colander. Pour into a saucepan. Cover to keep warm until the sauce is done. Until then, quickly peel the eggplant. Cut into small cubes.
Do the same with the zucchini.
Also chop half a seedless bell pepper.
Fry in vegetable oil until soft. What else can you use from vegetables? Celery, for example. Both root and petioles will do. It will give the finished dish a specific flavor and aroma. But this is not for everybody. Green peas or corn are also good options. Both fresh and canned. Pumpkin will sound good. You will get an autumn version of the dish.
Add meat. I had minced pork, and the navy pasta was juicy and tender. But, I think, with combined or chicken it will turn out no worse. While stirring, bring the contents of the pan until cooked. Add salt. Add garlic and pepper. Pour in some clean water. Simmer over low heat for 2-3 minutes.
Pour hot minced meat over pasta. Stir.
Your simple, appetizing, nourishing, fragrant (continue the laudatory synonymous series yourself) naval-style dinner is ready!

Enjoy!

Naval pasta

Products in proportions:

Minced meat - 200 g.
Pasta (preferably "feathers") - 300 g.
Bulb onions - 150 g.
Bulgarian red pepper - 100 g.
Fresh cherry tomatoes - 10 pieces.
Pepper / salt.
Corn oil - 40 g.

Cooking sequence:

Boil the pasta according to the instructions on the pack. After a certain time, we put them in a colander.
First, let's prepare the vegetables that we will add to the minced meat. Dip pepper and tomatoes in hot water, cool, and remove the skin. Cut the onion into several parts. We send all vegetables to the blender. We put this mixture into the minced meat.
Minced meat must be fried in vegetable oil, stirring continuously and breaking the resulting lumps. This is a very responsible business and requires attention and patience. When finished, you should get small, fragrant grains of meat.
10 minutes before cooking, add the vegetable mixture to the minced meat and continue to fry. At the very end, salt and pepper to taste.
Combine boiled pasta with minced meat, sprinkle the dish with finely chopped fresh herbs. Naval pasta with minced meat and vegetables are ready!

Classic naval pasta with minced meat

To cook classic naval pasta with minced meat, you don't need to be able to cook at all. It is enough to strictly follow the recipe and everything will work out. Usually the dish is prepared from raw minced meat. But if you have a piece of cooked meat, it is fine too.

Ingredients for the recipe:

thick pasta (feathers) 400 g
minced meat 500 g
bow 2 pcs.
vegetable oil 50 g
salt, black pepper to taste

Cooking method:

Pour vegetable oil into a frying pan and heat it up. Lay out the minced meat. Fry, stirring continuously, until the juice evaporates and the minced meat begins to brown. Add finely chopped onion. How much to fry you decide for yourself according to what consistency you like minced meat. Some people like the pieces to be hard and crispy, others like soft ones, more like stewed ones. In the first case, fry the minced meat longer. In the second, you can add water to the pan and stew the minced meat under the lid.
Cook the pasta until tender, as indicated on the package. Drain the water. Put the pasta in a skillet, or vice versa, mince in a pan. Stir. Season with pepper.
Advice: If there is a piece of cooked meat (sausage, liver, any smoked meats), pass it through a meat grinder. Fry the onion in vegetable oil. Add meat at the end. Cook for another 3 minutes. Combine with pasta.

Naval pasta with chicken and vegetables

Do you know why many creative people love to cook? Because cooking is an art as well. Having mastered a simple recipe, a creative person has a desire to improve it, change it, add something of his own. Make navy pasta with chicken and vegetables. The person who came up with the recipe was clearly not indifferent to Mediterranean cuisine.

Ingredients for the recipe:

pasta 400 g
minced chicken 500 g
marrow 1 pc.
bow 1 pc.
garlic 3 cloves
ripe tomatoes -3 pcs.
parsley, basil
salt, black pepper
olive oil

Method of preparing navy pasta with chicken:

Finely chop the onion and garlic. Cut the courgette into cubes. Scald the tomatoes with boiling water, remove the skin, chop finely. Fry the onion and garlic in vegetable oil. Add the minced chicken and saute until the minced meat starts to brown. Add courgettes and tomatoes. Cover and simmer for 15 minutes. During this time, the tomatoes should acquire the consistency of mashed potatoes, and the zucchini should become soft. Season with salt and pepper. At the end, add finely chopped parsley and basil.
While the minced meat is stewing, cook the pasta following the instructions on the package. Combine pasta with minced meat and gravy. Stir. Decorate with herbs.

Naval pasta with pork stew

Navy-style pasta with stew is more correct to call it soldier-style macaroni, since stew is the main food product of the military in the field. Pork stew is quite fatty, aromatic, because it is generously seasoned with bay leaves and black pepper. Stewed pasta is very tasty when cooked in a pot over a fire. Great option for a picnic.

Ingredients for the recipe:

pasta 500 g
pork stew 1 can (500 ml)

Cooking method:

Boil the pasta. Drain the water.
Open a can of stew and add the contents along with the fat and juice.
Use a fork to mash the meat into individual fibers or small pieces.
Heat until fat dissolves. Stir.

Delicious navy pasta in a slow cooker

Ingredients for the recipe:

pasta 250 g
minced meat 250 g
bow 1 pc.
carrots 1 pc.
garlic 3 cloves
tomato paste 1 tbsp the spoon
vegetable oil 3 tbsp. spoons
salt, Italian herbs to taste

Cooking method:

Wash vegetables, peel and cut into small cubes. Turn on the multicooker in the "Fry" mode for 15 minutes. Pour vegetable oil into the bottom of a saucepan, put onions and garlic. Fry slightly. Next, add the carrots. Fry more. Add minced meat and tomato paste. Fry, stirring occasionally, until the minced meat is set in separate small lumps. Switch off the Fry program.
Add pasta. Fill with salted water. Add the seasoning. Set the mode to "Express". Cooking time - 10 minutes. Close the cover. Wait until the multicooker is ready. Decorate with herbs.
Advice: Mushroom can be used instead of minced meat. The result will be naval-style vegetarian pasta that can be consumed in fasting.

Naval macaroni is prepared very simply, which is why it has won popular love. It would seem that it could be easier than preparing this dish. And yet there are some subtleties and secrets that will help turn the dish into a real culinary masterpiece. We found out how to cook navy pasta from experienced chefs. We hope their helpful tips can help you:

The most delicious naval pasta is made from high-quality thick pasta made from durum flour. Such pasta will not lose its shape during cooking, will not turn into a shapeless sticky mass.
Hold dry pasta in oven until slightly discolored before cooking. The pasta will not boil over and will acquire a peculiar taste.
When frying, add 50 ml of red wine to the minced meat. This will soften the minced meat and help the meat to reveal all the flavors.
If you add fresh vegetable puree (zucchini, onions, carrots, bell peppers) to the minced meat when frying, the dish will turn out to be tasty and more useful.
Don't forget about spices. An excellent selection of basil, suneli hops, turmeric, cumin, black pepper, marjoram, thyme, parsley, oregano.

Naval macaroni is prepared very simply and quickly, so it is worth preparing this dish at least once. Enjoy your meal!

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

Ingredients:

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

The most delicious naval pasta. Step by step recipe

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

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

If you want to cook something fast and tasty naval pasta - what you need. There are many varieties of their preparation. Today I will tell you a few classic ways.

We will cook pasta using different methods. We will use pork and beef for the meat. I will tell you how to make the meat juicy, not dry.

Having mastered these easy tips for cooking, you can more than once show off your skills in front of your friends.

Let's get started already.

Naval pasta with minced pork

There are many options for preparing this dish. But this classic recipe uses minced meat and large pasta. Feathers or horns work best here.

Required Ingredients:

Cooking process:

Cut the onion into small cubes. Chop the garlic.
Preheat the pan over the fire and fry the onion and garlic in vegetable oil until golden brown.
Next, put a pot of water on the fire, add a pinch of salt and wait until it boils.
Then pour the pasta into a saucepan and boil them according to the instructions on the package. I use horns.
We put the pan on fire, pour in vegetable oil, and fry the minced meat. Salt and pepper to taste. Add one teaspoon of mustard to add spice to your dish.
You can use different types of meat here. Add fried onion with garlic and butter to the minced meat.
We put the boiled horns there. Mix everything thoroughly and serve.

Enjoy your meal!

Naval pasta with ground beef

And so the second recipe we will have the same pasta, only with ground beef. I think this dish is for real men, for men who are not afraid to cook for themselves not only scrambled eggs, but also an omelet with cheese.

But today, dear friends, We will cook pasta in the Navy. And not only in a family, but also in a masculine setting, this dish will be extremely appropriate. Before cooking, do not forget to put on an apron, if you do not have one, you can put on an old T-shirt, which then go either to the trash or to the washing machine.

What we need:

pasta (hard varieties) - 300-400g
meat (beef) -400g
2 large onions
one tablespoon tomato paste
a teaspoon of black peppercorns
sunflower oil

So, let's start cooking:

As for the frying pan, it should be thick-walled so that it has good walls and a good bottom that will distribute heat evenly. Therefore, the main criterion when choosing a frying pan is, of course, the heavier it is, the better it is.

4. So, put the onion into the pan, and while it is fried, we will begin to cut the meat. We need a piece of beef. This meat is good for our dish. I cut it again just like, I don't care much about the shape now. This is not goulash, this is not some kind of chopped meat dish, you can just chop it completely mindlessly. After that, we leave him to wait in the wings.

Cooking pasta

Roasting meat

After the onion is fried, put the meat directly on it. It is very important to understand that when you want to fry meat with onions, you need to start not with meat, but with onions. Then the meat loses less liquid and just tastes better. And the onion will never burn, because cold meat, getting on the onion, lowers the temperature in the pan, and everything will be fried as it should. At first, I do not stir the meat so that it grabs on the onion. Remember this technique: first onions, then meat, not vice versa.
Now you can add salt to the beef. In no case should it be salted when the meat begins to fry, for it will lose a lot of juice. I sometimes wonder why this dish is called naval pasta, but obviously, it was probably invented on ships, because the dish is hearty and nutritious.
After the pasta is cooked, you can strain it through a colander. Or you can take a bowl, put a sieve on it and pour pasta there.
After you have poured them out, rinse with cold water, then the cooking process will stop.
So our meat is ready, let it cool a little and transfer the contents to a blender in order to chop it. Now the beef is turning into a good large minced meat. I do not like it when the meat is too ground into a paste, so I prefer to do it with this device than with a regular meat grinder.
Then we go to the stove and take with us the same frying pan on which the meat was fried. Add a little vegetable oil and a spoonful of tomato. It will give such a bonding effect. We heat it in a frying pan, this is good for the tomato, then excess acid leaves it.
Next, we throw the chopped meat, if you do not have a tomato, then you can just forget about it. If you have a tomato, then you can chop it finely and fry in a pan, and then the meat. Fry for a few minutes.
You also need to put good black pepper there, black pepper is an extremely masculine thing. No need to add rosemary and thyme there, only black pepper. Be sure to add it with peas.

Tricks with black peppercorns

We put a small frying pan on the burner, heat it up and add a little pepper to a completely dry frying pan. When placed in a skillet, it becomes rounder and larger, and more fragrant and fragile. You can roll it a little so that it heats up evenly. A little scent should go.
After that, you need to crumble it. We take a cutting board, cover it with a napkin, carefully pour in the pepper. We will grind it. Close the top with a napkin and grab something heavy, like a rolling pin. We begin to roll the pepper through a napkin, it will not crumble anywhere between two layers of paper. After that, sprinkle it on the meat to taste. You can carefully wrap the remaining pepper in paper and leave it for another time.
We mix our minced meat. Now comes the final moment, because we send pasta directly to the frying pan for meat.
We turn on the stove and warm up our mass a little.

It turns out such a delicious thing called naval pasta. Done, you can put the pasta on the plates and treat your guests. This dish is convenient to eat from a plate that is not completely flat, because then it is more convenient to catch them. Navy-style pasta contains meat. Meat is protein, and pasta is carbohydrates, a very masculine combination. I recommend cooking a little more salad, cucumbers with tomatoes and onions, vegetable oil and a little vinegar for a little vegetable flavor.

Naval pasta classic recipe in a slow cooker

The third and final method, we will have it cooked in a slow cooker.

In general, meat, onions, pasta are a classic recipe, and then you can use the addition of any vegetables: carrots, tomatoes, peppers, and tomato paste is also used. The finished dish is sprinkled with cheese, but this is a departure from the classics, we are preparing a classic dish.

You need

Let's start cooking:

First, chop the onion finely.
Pour vegetable oil into the bowl of the multicooker, about 2 tablespoons.
Fry the onion and minced meat. We select the frying mode. As soon as the multicooker heats up, send the onions to fry.
After 5 minutes add minced meat to it and fry the onions together for about 3 minutes. If desired, at this stage, you can add tomato paste and fry with it. The total frying time I got was 8 minutes.
Add pasta on top, and now you need to sprinkle with salt, 2/3 tablespoons. As you noticed, I did not salt the minced meat.
Add a little black pepper and fill it with hot water. Why hot, because we already have fried onions with minced meat, and so that there is no temperature drop, we pour boiling water. It took me exactly a liter of water. Pour so that all the pasta is filled with water and close the lid.
We will cook on the cereal / rice mode. 25 minutes will be enough, after the allotted time the dish will be ready. Click Start.
After a while, open the lid and mix all the contents well.

You can serve it to the table. Pasta goes very well with a light vegetable salad.

Classic navy-style pasta with minced meat is good for dinner without ceremony and pompous serving. The technology is probably familiar to everyone, at least its general principle. Fry the meat mass with a traditional vegetable mixture of onions and carrots, season with tomato paste and saturate with garlic aroma, bring to readiness and mix with boiled pasta. Thus, in one container we simultaneously get the main dish and the side dish. Nothing complicated - almost a bachelor dish! But what a hearty and delicious home-style!

Any mince is suitable - it can be prepared from one type of meat or a mixture. We chose beef and half pork, but there is room for experimentation - chicken, turkey, lamb, etc. The taste of the dish changes dramatically from the selected meat component.

Ingredients:

minced meat (any) - 300 g;
pasta - 150 g;
onion - 1 pc.;
carrots - 1 small;
garlic - 1 prong;
tomato paste - 1-2 tbsp. spoons;
cheese - 80 g;
vegetable oil - 2-3 tbsp. spoons;
salt, pepper - to taste.

Naval pasta with minced meat classic recipe

In heated vegetable oil, fry the onion, peeled and chopped into small cubes. Keep for 3-5 minutes with constant stirring.
Next, load the carrots, grated coarsely. We pass for about 5 minutes. Maintain a moderate, but not too quiet fire. Our task is to saturate vegetables with oil and soften slightly. Stir vigorously to prevent the vegetable mixture from burning and darkening.
Add the garlic clove passed through the press to the carrot-onion sauté. Next, load the minced meat.
With a spatula, carefully chop the meat mass into small lumps so that the finished minced meat is crumbly and evenly distributed among the pasta. While stirring, keep on fire until the moisture evaporates and the color completely changes to gray-beige.
Then add tomato paste, stir and heat for 1-2 minutes. Pour in 100 ml of water from a kettle, bring to a boil. Without covering with a lid, keep on moderate heat for 5-10 minutes - evaporate the liquid. Salt, pepper.
Simultaneously with the preparation of the meat component of the dish, we boil the pasta. Bring water to a boil, salt. We put pasta in a saucepan (usually 1.5 liters of liquid are taken for 150 g of pasta). Spaghetti, shells, rolls, any curly pasta, etc. are suitable for the recipe. The cooking time for each type of product is different, we look at the instructions on the package. We discard the finished pasta in a colander.
We spread boiled pasta to the finished minced meat. Mix everything thoroughly, soaking the pasta with the meat mixture.
We distribute the pasta in a naval manner on the plates. Sprinkle with finely grated cheese, and serve until the dish has cooled down. You can chop any fresh greens - it perfectly complements the taste and aroma.

Classic naval pasta with minced meat is ready! Enjoy your meal!