The main stocks on ships are pasta, stew or corned beef. And all because these products have a long shelf life. To nourish the whole team, the cooks cooked pasta with meat. Hence the name "in the navy".
Navy pasta (step by step recipe) - basic principles of preparation
Some people find this dish boring. Well, what could be easier than frying the minced meat, boiling pasta and putting it all together. In fact, there are a lot of options for this dish. Navy pasta can be prepared with tomato or cream sauce, with mushrooms, vegetables, etc. Not many people know that you can enjoy this dish even in fasting, if you replace minced meat with soy. Pasta can be of any shape: horns, spirals, thin spaghetti, tubules or shells. The main thing is that the pasta was made from durum wheat. They do not boil and perfectly retain their shape. In addition, such pasta can be eaten even by those who monitor their weight. On the stove put a pot of water and bring to a boil. Water should be three times more than pasta. Water must be salted. To prevent the pasta from sticking during cooking, add a little vegetable oil. Macaroni is thrown into boiling water and boiled, stirring constantly, to the state of al-dente. That is, they should remain slightly solid. It is advisable to carefully read the instructions on the packaging before cooking pasta and adhere to the recommendations indicated in it. Ready pasta is thrown into a colander. Some housewives wash them. This is not worth doing. Quality pasta does not need this procedure. Properly fried minced meat is the key to delicious navy pasta. For this dish, you can use minced meat from any type of meat, or combine several varieties. In addition to minced meat, navy pasta (a step-by-step recipe) is prepared from a fish and soy product. Which stuffing you will use, purchased or home, is up to you. Of course, you cannot be sure of the quality of the finished product, because you do not know what is included in the composition. It is better to buy meat and cook it yourself. Minced meat is fried in vegetable oil. But you can use a mixture of lean and creamy for this. Pre-clean the onion, wash it and finely chop. The pan is put on fire, a small amount of oil is poured in and, as soon as it is warmed up, spread the onion. Fry, stirring regularly until light brown. Now add the minced meat and continue cooking until it changes color. At this stage, it is very important to mix it continuously so that the stuffing does not gather in lumps. It should break into small pieces and fry on all sides. During the roasting process, do not cover the pan so that excess moisture does not collect. As soon as the juice from the meat evaporates, stirring begins more intensively so that the minced meat is not burnt. When it acquires a pleasant golden hue, the pan is removed from the heat. For a change, finely chopped fresh vegetables or mushrooms are added to the fried minced meat. The dish can be prepared with sauce. Tomato paste, cream, sour cream or soy sauce are added to the fried minced meat and stewed for a few more minutes. Combine pasta with minced meat in two ways: in the first case, spread the pasta into a pan, mix and warm for three minutes, in the second, roast the minced meat, transfer it to a pan with pasta and mix. Navy cooked pasta on the stove, in the oven and slow cooker. It is better to boil pasta after the mince is ready. The finished dish is laid out on plates. You can decorate with finely chopped herbs, or sprinkle with grated cheese.
Recipe 1. Classic navy pasta: a step by step recipe
Ingredients
minced meat from beef and pork - 600 g;
refined vegetable oil;
pasta - 350 g;
butter - a small piece;
onions - two large heads;
freshly ground black pepper;
salt.
Cooking method
1. Cut the root part from the onion head and remove the husk. Similarly, clean the second onion. Rinse the onion under the tap. We spread it on a cutting board. We cut each head in half. Then with a sharp knife we shred into small cubes.
2. We put a cast-iron frying pan on medium heat. It should be of such a size that it also fits pasta. Pour a small amount of vegetable oil into it and wait until it warms up. Spread chopped onions in a pan and fry it. At the same time, we constantly mix so that the vegetable does not burn.
3. We take out the ready-made minced meat from the freezer and put it in the refrigerator. The product must defrost naturally. Never speed up the process with a microwave or oven. It is better, of course, to cook the stuffing yourself. To do this, take the pulp of pork and beef. We clean it from veins, excess fat and films. Then we wash the meat and dry it with a napkin. Cut into small pieces and grind with a blender or meat grinder.
4. When the onion is browned, push it with a spatula to the side and spread the minced meat. The fire must be intense. We begin to mix with a shovel, carefully breaking the meat into small lumps. Gradually mix the fried onions in the minced meat. When the forcemeat changes its color, slightly twist the fire and continue to fry the forcemeat, stirring regularly until it acquires a pleasant golden hue.
5. While the minced meat is fried, we proceed to the preparation of pasta. We take a large pan, pour filtered water into it so that its level is slightly more than half the volume. We put the pan on the stove. Turn on the medium heat, cover with a lid and wait for the water to boil. We must salt water. Dip the pasta in a pot of boiling water. Cook for seven minutes, stirring regularly. To prevent the pasta from sticking together, you can add a couple of tablespoons of vegetable oil to the water. We recline in a colander and leave all the liquid to the glass. Pasta should not be boiled. Ideally, weld them to a state where they are slightly hard.
6. Meanwhile, the mince is ready. It should have a pleasant rosy color and a uniform structure. We spread the boiled pasta into the pan. Add a piece of butter. Turn on a slow fire. Warm up, continuously mixing, for five minutes.
7. We spread pasta in a navy manner on plates. We serve, decorating with branches of greenery. The dish can be served with tomato or cream sauce, vegetable salad or pickled vegetables.
Recipe 2. Navy pasta: a step-by-step recipe with tomato paste
Ingredients
half a kilogram of minced meat;
salt;
400 g pasta;
freshly ground pepper:
onions - the middle head;
refined vegetable oil;
small carrot;
30 g of tomato paste;
three cloves of garlic.
Cooking method
1. Peel the garlic from the husk, rinse and dry. We spread them on a cutting board and cut each clove lengthwise into four parts.
2. Put the pan on the fire. Pour a little vegetable oil. Put the quarters of garlic in the heated oil, cover with a lid and fry over low heat until it is browned. Then take out the pieces of garlic and discard. We need it only for flavor. If you have a sprig of rosemary or other fragrant herbs, you can also put them in oil.
3. Cut the root part from the bulb and remove the husk. We clean the carrot with a sharp knife from the peel. We wash the vegetables under running water. Put the onion on a chopping board and grind it into small pieces. We shift the chopped onions into aromatic oil and fry over low heat. At this stage, it is important to constantly stir it so that the vegetable does not burn. Cook the onion until transparent.
4. Without stopping monitoring the onions, rub the carrots on a grater with large holes. Once the onion has become transparent, add carrot chips to it. Mix, cover and simmer another five minutes. From time to time, lift the lid and mix the contents. Cook on low heat. Vegetables should not fry, but languish.
5. Take a sufficiently large pan, pour filtered water into it. Her level should be slightly above half. We put it on fire, cover it with a lid and wait for boiling. We salt water.
6. When the carrots become soft, add tomato paste to the vegetable frying and mix thoroughly so that it spreads evenly over the vegetables. Tomato paste can be replaced with sauce, ketchup or juice. In the summer, by the way there will be fresh tomatoes. Pour them with boiling water, remove the thin skin, cut the flesh into small cubes and add to the vegetables.
7. Now add minced meat to the pan. Mix well, carefully kneading the minced meat with a spoon. Pour a lid and simmer for about ten minutes. Mix several times so that no lumps form.
8. Put the pasta in a pot of boiling water and cook, following the instructions on the package. Throw the finished pasta into a colander.
9. Salt and pepper fry with minced meat. Mix and cook for another five minutes. Then put the pasta in the pan, stir and simmer for three minutes over low heat. Serve with fresh or pickled vegetables.
Navy pasta (step by step recipe) - tips and tricks
The oil on which the forcemeat will be fried can be saddled fragrant, frying garlic and sprigs of spicy greens in it.
Do not leave pasta in hot water, otherwise they will become steamed and turn into porridge. The dish will turn out even tastier if you add cream or sour cream to the minced meat.
If you use minced chicken meat, add a little lard to it to make the dish juicy.
