How to cook pasta navy ? A fairly large number of housewives know the answer to this question. However, there are also such newcomers who do not own this information. That is why we decided to describe the cooking process of this dish in this article.
Navy pasta: stew recipe
Stew is canned meat, which is often used to prepare second or first courses. Due to the fact that such a product is prepared for the winter by long cooking, dinners with its use are made surprisingly quickly and easily.
So what foods do we need to make delicious pasta navy? Recipe with stew requires the use of:
- pasta (you can take "feathers") - about 200 g;
- beef stews - 1 jar (500 g);
- large onions - 1 pc.;
- juicy carrots - 1 pc.;
- butter - 30 g;
- hard cheese - 60 g;
- vegetable oil - about 10 ml;
- ground black pepper, sea salt and fresh herbs - apply to taste.
Pasta decoction
How to cook navy pasta? The recipe with stew is no different from the method where the Bolognese sauce is used (with fried minced meat).
First you need to boil water in a large pan, add a little salt to it and put all the pasta. Stirring the product regularly, you should wait until the liquid boils again, and then reduce the heat. It is desirable to cook pasta until they are completely soft (from 7 to 15 minutes). So that they do not stick together, it is recommended to add a little vegetable oil to them (1 large spoon).
At the end, the finished pasta should be discarded in a colander or sieve and rinsed thoroughly. After shaking the products, it is advisable to leave them for a few minutes to drain all the liquid.
Fresh Vegetable Processing
The presented recipe for cooking pasta in the navy requires the mandatory use of vegetables such as onions and carrots. They must be cleaned and chopped (chopped into small cubes and grated, respectively).
In addition to vegetables, hard cheese should also be processed. It is recommended to grate on a small grater.
Cooking meat and vegetables
Tasty and satisfying dish "Navy-style pasta" is done quickly enough. After the vegetables are chopped, they must be placed in a saucepan and, seasoned with butter, fry thoroughly. Next, pieces of stewed canned meat should be added to the ingredients. Having evaporated the whole broth from the stewpan, the products need to be salted and seasoned with various spices. After that, they should be added to previously cooked and moisture-free pasta. Having thoroughly mixed the components, they must then be kept on high heat for a couple of minutes and removed from the stove.
How to serve pasta with meat to the dining table?
Now you know how to cook pasta navy. Stewed recipe should be used only if you want to make such a dish in the shortest possible time.
After the pasta is mixed with vegetables and stew, they must be distributed on plates. While the dish has not cooled, it is recommended to sprinkle with grated hard cheese. Under the influence of high temperature, it will completely melt and during use will stretch beautifully.
Navy pasta: a simple recipe with minced meat
If you want to cook real navy pasta, then instead of stewed meat, such a dish should be made on the basis of minced meat. However, in this case, you will need a little more time than in the previous recipe.
So, the correct pasta in a navy manner requires the use of:
- pork and beef meat without fat and pits - 150 g each;
- pasta (you can take "feathers") - about 200 g;
- large onions - 1 pc.;
- juicy carrots - 1 pc.;
- butter - 30 g;
- hard cheese - 60 g;
- vegetable oil - about 10 ml;
- ripe fresh tomatoes - 2 pcs.;
- ground black pepper, sea salt and fresh herbs - apply to taste.
Boil pasta
As in the previous recipe, you should start cooking the dishes we are considering with a decoction of pasta. After falling asleep in boiling water, add salt and a large spoonful of sunflower oil to the products. Cooking pasta is recommended for 8-14 minutes. During this time, they should become soft, but not boiling. At the end of the product should be discarded in a colander, rinse and deprive of all moisture.
Minced meat
Forcemeat for pasta in the navy should be prepared in the classical way. To do this, rinse pieces of fresh beef and pork, cut off unnecessary elements from them, and then chop in a meat grinder. Together with meat, it is recommended to twist the onion head. At the end, the ingredients should be pepper, salt and mix by hand.
Making Bolognese Sauce
Bolognese sauce is an obligatory component of navy pasta. To cook it, mixed minced meat must be put in a saucepan and stew in its own juice until it is completely evaporated. Having added butter and grated carrot to the meat product, it should be fried over medium heat until golden brown. After that, put in a stewpan fresh tomatoes, chopped in a blender, and your favorite spices. In this composition, the Bolognese sauce is recommended to be stewed for 8-9 minutes.
The final stage in the preparation of navy pasta
After frying, and then stewing minced meat in a saucepan, previously boiled pasta should be laid out and mixed well. At the same time, fresh greens can be added to the dish.
After keeping the pasta on fire for several minutes, it should be removed from the stove and immediately presented to the table.
Serving a delicious and high-calorie meal for a family dinner
Ready pasta in a navy manner should be hot laid out on plates and then sprinkled with hard cheese. When melted, the dairy product will make the dish even more fragrant and tasty. In addition to lunch, you can bring a salad of fresh vegetables or homemade marinades.
To summarize
As you can see, cooking pasta in a naval way is nothing complicated. It should be noted that instead of products in the form of “feathers”, spaghetti can also be used for such a dish. With them you will get real Italian pasta.
It is impossible not to say that pasta in a navy way is very tasty not only from mixed minced meat, but also with the use of chicken, purely pork or beef. Moreover, for the preparation of such a dish, some housewives use offal (chicken ventricles, hearts, as well as fried liver). With them, your dinner will be very hearty, tasty and aromatic. However, it should be cooked only for lovers of unusual offal dishes .