Pasta with meat in a pan

Pasta is one of the easiest to prepare, but tasty and almost universal types of side dishes. They can be served with meat, mushrooms, vegetables, and they will be equally tasty and satisfying. But from the side dish pasta can be turned into a full-fledged main dish, if they are immediately cooked with meat in a frying pan. Pasta, fried or stewed with meat, turn out to be nourishing, tasty, juicy, appetizing look and smell seductively. They can compete with Italian pasta with sauces and meat additives, since in the process of their preparation the components have time to “make friends”, thanks to which the dish gets the most harmonious taste.

Cooking Features

Technology cooking pasta with meat in the pan may be different. Some recipes suggest the use of raw meat, others - boiled. In some cases, the pasta is required to boil until half-ready, in others they are added to other ingredients in the pan with dry, not subjected to heat treatment. There are no unified recommendations for cooking pasta with meat in a pan, the actions of a cook will depend on the recipe he uses. However, there are several points that remain important regardless of which version of the food is going to be cooked by the chef. Considering them, the expected result will receive even the beginning hostess.

For cooking with meat in a pan, small pasta is better than large ones. Spaghetti, large feathers and similar pasta can be used only when the recipe provides for their pre-boiling until cooked or half cooked in a saucepan.
Pasta from durum wheat is tastier and healthier than from wheat from soft varieties. When cooking, they keep their shape better, which is also one of their advantages.
Cooking in a pan involves roasting all or several products that make up the dish. This makes it unsuitable for diet, even if you use lean meat and high-quality pasta.
Often the composition includes onions, carrots and other vegetables, tomato sauce and tomatoes, although these ingredients are optional. Additionally, the dish can be seasoned to your liking, sprinkle with fresh herbs and grated cheese when serving. Then the pasta with meat will become similar to the Italian pasta.

When cooking pasta with meat in a pan, it is important to understand the general concept. Then the dish can be made according to your own recipes, selecting the ratio of ingredients to your liking.

Navy pasta with meat in a frying pan

Composition:

macaroni - 0, 4 kg;
beef or pork - 0, 4 kg (you can use 0, 2 kg of beef and pork);
onions - 0, 25 kg;
butter - 80 g;
seasoning mix for meat, salt to taste;
water - how much will leave.

Method of preparation:

Wash meat, peel off films, remove veins and grease.
Put the meat in the pan. Fill with water. Over medium heat bring to a boil. Cook for 10 minutes, removing the froth protruding on the surface.
Add black and allspice peas, bay leaf and salt. Turn down the heat. Boil the meat until tender. If the meat is easily pierced with a knife, it is ready.
Remove meat from broth, cool. Cut into small pieces and roll through the meat grinder.
Broth strain. Pour out about half a cup, cook the pasta for the rest of the broth. They can boil in water. It is important not to digest pasta, but it is better not to even slightly cook them, throwing it in a colander 2-3 minutes before readiness. To prevent pasta from sticking together, they are boiled in a large amount of liquid, dropping into it after it boils. Cooking time is determined based on the recommendations of the manufacturer. Rinse the pasta when cooking this dish is not required.
Peel the onion, cut it into small cubes. In a deep frying pan or cauldron, melt the butter, put the onion in it, fry it for 3-4 minutes.
Add minced meat, fry it with onions for 2 minutes.
Pour half a glass of broth. Stew the meat for 5 minutes.
Add the pasta, stir. Cook until excess liquid has evaporated.

When serving pasta to the table in a naval manner, you can pour the cheese or tomato sauce or serve them liquid seasoning separately.

Fried pasta with meat in a pan

Composition:

pasta (small shells) - 0, 2 kg;
carrots - 150 g;
butter - 40 g;
olive oil - 40 ml;
fresh pork (non-fat) - 150 g;
salt, spices - to taste;
water - how much will leave.

Method of preparation:

Boil the water - it will need to be warm or hot.
Scrape carrots, wash, dry with a napkin.
Grate grated carrots with large holes or on a device designed for cooking Korean salads.
Wash meat, blot with a kitchen towel. Remove film and excess fat. Cut into oblong pieces, like beef stroganoff.
In a deep frying pan, melt butter, add olive oil to it.
Place the pork in the pan. On medium heat, browse it from all sides.
Add the carrots, continue cooking, stirring until the carrots are soft.
Pour dry pasta into the pan (you do not need to boil them beforehand). Stir them, stirring, for 2-3 minutes.
Fill the meat, carrots and pasta with water, reduce heat. Cover the pan and cook the dish until the pasta is almost soft.
Increase the intensity of the flame to evaporate excess water if it remains, and lightly brown the pasta.

It remains to arrange the dish on plates and invite the household to the table.

Stewed pasta with meat in a pan

Composition:

macaroni (medium-sized) - 0, 3 kg;
meat (beef or pork) - 0, 3 kg;
carrots - 0, 2 kg;
onions - 100 g;
sweet pepper - 0, 2 kg;
tomatoes - 0, 3 kg;
refined vegetable oil, water - how much will go;
salt, spices - to taste.

Method of preparation:

The carrots are cleaned, chopped on a grater for Korean salads, or cut into thin strips.
Remove seeds from pepper. Cut pulp into strips or thin quarters of rings.
Free the onion from the husk, cut into thin half-rings.
Tomatoes boil the water, peel off the skins. Cut the tomato pulp into small pieces of arbitrary shape.
Cut the pork into small cubes or strips.
Browned pork in vegetable oil, add onions, carrots and peppers at intervals of 2–3 minutes.
Add tomatoes. Stew meat with vegetables for 10 minutes.
Fill the vegetables with meat with plenty of water, add salt and spices.
When the water boils, pour the pasta into the pan. Extinguish them until soft, adding water if necessary.
Evaporate excess liquid, increasing the intensity of the flame. If a little of it remains - it does not matter, she will perform the role of a sauce.

Pasta cooked in a frying pan at the same time with meat and vegetables, are soaked in the taste and aroma of these ingredients. It has a positive effect on the taste of the finished dish.

Pasta with meat in a pan can be cooked in different ways, some of which are not similar to traditional ones. But it is they who make it possible to get a dish unique in its organoleptic qualities.