There is no exact information about the history of this dish. One thing is clear: at the beginning of the 19th century, pasta mixed with meat was fed by Russian sailors after heavy physical work.
Apparently, the recipe of this dish “went to the people”, and the light on inventing any names hostesses and their households christened this dish pasta in a naval manner.
In the classic version for the preparation of this dish are used: meat or minced meat, pasta, onion, salt, pepper and vegetable (butter, baked) oil.
Subtleties of cooking pasta in a naval manner
- Meat can be taken any, but it is preferable to use beef, and with the least amount of connective tissue.
- Of the pasta is usually taken hollow pasta, which before cooking break open in half, as well as horns or feathers. But no one will forbid you to cook pasta in a naval manner out of spiral or spaghetti. Do not just use vermicelli or noodles for the soup, as they boil softly, and with stirring they lose their shape and break. As a result, the finished dish will appear in front of you in the form of a little appetizing mash.
- Pasta is cooked in a naval style from both boiled meat and raw minced meat. It is almost impossible to spoil them.
- The dish is so easy to prepare that even a novice hostess can handle it. In the preparation of pasta in a naval manner, such liberties are allowed as the addition of carrots, tomato, various spices and even sausage.
- The main condition: to make the dish tasty, you need to take the same amount of pasta and meat.
- Meat and pasta are first prepared separately and then mixed in the same bowl.
- If you like crispy macaroni, then boil them, put them in a frying pan with meat and onions, stir and fry a little. To make the pasta with meat turned out soft, do the opposite: transfer the meat fried with onions to the pan with the pasta drained from the water, mix and then warm it all together.
- To speed up the process, meat or minced meat can be replaced with stew. True, conservative-minded citizens may rebel about such a deviation from the rules, but if there is a demand, there will always be an offer.
- By the way, even sea kale is put in pasta in pasta, which makes the dish truly "sea".
Pasta in a naval manner: a classic recipe
Ingredients:
- pasta - 350 g;
- salt - 40 g (for cooking pasta);
- water - 2 l;
- onions - 90 g (middle head);
- beef fillet - 300 g;
- butter - 80-90 g;
- salt for meat - to taste;
- black pepper;
- sugar - 5 g (optional).
Preparation Method
- Since the macaroni and the mince reach readiness almost simultaneously, you need to cook and fry them on two rings at once. Dip the pasta in boiling salted water and cook, stirring, until fully cooked. Remember: pasta should not be digested.
- Heat the butter in the pan, add the mince. Season with salt and pepper. Stir. When the meat is crumbly, place the finely chopped onion. Cover the pan with a lid, fry over moderate heat until meat is cooked. Add sugar to taste, although this is not necessary.
- Throw away the pasta in a colander, wait until the water has completely drained, return them to the pan.
- Fry the fried meat with onions in a bowl with pasta. Mix gently. Put on a plate and serve immediately.
Naval pasta with boiled meat
Ingredients:
- beef fillet - 500 g;
- pasta (horns, feathers) - 350 g;
- cooking water for pasta - 2 l;
- onions - 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.
Preparation Method
- Dip the meat in boiling water. If foam appears, remove it. Boil beef until soft. It will take you an hour and a half. Approximately in the middle of cooking, place the roots and spices.
- When the meat is cooked, remove it from the broth, cool it a little, cut it into pieces and roll through a meat grinder.
- Heat the oil in a frying pan, save onion diced into small cubes.
- Add ground meat, salt and pepper, mix. Lightly fried, bring to taste.
- Boil pasta in a large amount, drain the water. Connect with meat. Stir again, heat a little over very low heat, cover the pan with a lid. Serve immediately.
Flea pasta with carrots
Ingredients:
- ground beef - 400 g;
- onions - 100 g;
- carrots - 100 g;
- pasta - 400 g;
- cooking water for pasta - 2 l;
- salt;
- black pepper;
- vegetable oil - 30 g.
Preparation Method
- Boil the pasta until ready. Drain water.
- Heat oil in a pan, add minced meat, mix. Fry until crumbly.
- Add the finely chopped onions and carrots grated on a medium grater. Fry all together until soft onions. Bring to taste, putting spices.
- Mix the pasta with the meat, putting them in the pan. Warm up well.
Navy pasta with stew
Ingredients:
- beef stew - 400 g;
- pasta (feathers or horns) - 400 g;
- onions - 100 g;
- salt;
- pepper;
- ghee - 10 g.
Preparation Method
- Boil pasta until cooked in salted water. Drop in a colander.
- In a frying pan, melt butter, put diced onion, fry until light golden color.
- Open the jar of stew, put its contents into the pan. Stir. Heat over high heat for a few minutes until the liquid is boiling away.
- Transfer the pasta to the pan with stew. Put the spices, stir. If the pasta is cold, slowly bring the dish to the desired temperature.
Pasta in a naval manner in a multicooker
Ingredients:
- pasta (macaroni or feathers) - 300 g;
- ground beef - 400 g;
- medium onions - 1 pc .;
- vegetable oil - 30 g;
- salt;
- black pepper;
- water.
Preparation Method
- Peel and chop the onion.
- Pour oil into the bowl of the multicooker, heat it by setting the mode “Frying” or “Baking”.
- Put the stuffing. With the lid open, fry for a few minutes until it is crumbly. Add onions. Fry everything together until the meat is cooked.
- Place feathers or pasta, smashing them for convenience into several pieces.
- Pour in boiling water. The liquid should cover the pasta at 1-1, 5 cm. Put the spices, mix.
- Close the cover. Install the program “Pilaf” or “Baking”. Cook for 10-15 minutes. During this time, the pasta should be 2-3 times to mix gently.
Tip: Serve the finished pasta immediately on the table, as if they are kept in the slow cooker for a long time, they will become slack.
Flea pasta: recipe with photo
You will need:
- pasta - 500 g;
- meat - 300 g;
- bulb onion - 1 pc .;
- vegetable oil - 50 ml;
- tomato paste - 1 tbsp. l .;
- salt - to taste;
- spices - to taste.
Cooking:
1. At the very beginning we check whether everything necessary for cooking is available.
2. In a saucepan, boil water. We salt. Boil the pasta according to the instructions on the package. Rinse under cold running water.
3. Wash meat. Drain. We cut in small cubes (the original recipe proposes to use for the preparation of minced meat).
4. Heat up vegetable oil in a wok or cauldron. Fry the meat for 15-20 minutes.
5. Finely chop the onion.
6. Add onions to the fried meat. Fry until light browning meat.
7. Put the tomato paste. Stir. Fry a little. At this stage, you can add spices to taste.
8. Pour in some water, literally half a glass. We salt. Bring to a boil and simmer on low heat for 5-10 minutes.
9. Connect the pasta with the meat zazharkoy. Mix well. We continue to torment, occasionally stirring, another 10 minutes.
10. At the expiration of the specified time, pasta is prepared in naval style. Put them in portions or lay out in a large dish and call the household to the table.
Mistress to note
If you want to add tomato paste to the pasta in a fleet, do it while roasting meat. Putting the tomato, stir the meat, warm well. Half a teaspoon of sugar will improve the taste of meat, and hence the whole dish.
If the pasta is not made of durum wheat, after boiling, rinse them with cold water, otherwise they will limp when they are mixed with hot meat.
In all recipes indicated beef. But you can use chicken or pork instead. But then the taste of the dish will be less pronounced.
