It may seem that a dish like pasta in a fleet style can be prepared by anyone.
But, as it turned out, even such a seemingly simple dish has some subtleties and peculiarities of cooking.
In addition, you can cook it in absolutely different ways.
Navy pasta with minced meat - the general principles of cooking
For the preparation of a hearty and fast dinner, the ideal option would be pasta in a naval manner with minced meat and it is not so important which of the recipes you choose.
Pasta for a dish, you can choose any: small, large, spaghetti - there is no fundamental difference. The only thing worth considering, it is better to still buy pasta durum wheat. Firstly, they are more useful, secondly, they do not boil soft and look very beautiful in the dish.
Cooked pastaaccording to the instructions on the package. The preparation of this product does not take much time: water is poured into the pan, brought to a boil, salted, spread the product, boiled, stirring for about seven minutes, and then immediately thrown into a colander. Some rinse the pasta after cooking under cold running water, others add to the stuffing, not rinsing - here, focus on your own preferences. And so, and so it turns out delicious.
Minced meat for a dish you can buy already prepared or do it yourself. Meat can be used any: beef, veal, pork, chicken. Usually, minced meat is fried with onions until cooked, after which additional ingredients are added as desired: for example, carrots, garlic, pumpkin, sweet peppers.
In the preparation of dishes you can use tomato paste or tomatoes, but you can do without them. It is permissible to use all kinds of greenery, which will give the pasta a freshness and flavor in a navy style.
Spice used to taste, but in any case, within reason, it is salt, a mixture of peppers, oregano, Italian, Provencal herbs.
1. Pasta in a naval style with minced "Classic"
Ingredients:
• 350 g beef or mixed (beef with pork) minced meat;
• 280 g pasta;
• salt, ground pepper;
• vegetable oil;
• onion.
Cooking method:
1. Pour water into a saucepan, bring to a boil, put half a spoonful of salt. Throw pasta, cook, stirring occasionally, about 5-8 minutes. We recline the finished pasta in a colander.
2. Clean the onion and finely crumble, spread on the hot oil, fry until soft.
3. Spread minced meat to onions, mix thoroughly. We fry the mass until ready, constantly stirring so that nothing burns.
4. We pour salt, we put to taste ground pepper, we spread pasta.
5. While stirring, simmer another five minutes.
2. Navy pasta with minced meat in tomato sauce
Ingredients:
• 450 g mixed minced meat;
• 320 g pasta;
• vegetable oil;
• two eggs;
• two bows;
• salt, a mixture of peppers;
• one and a half glasses of water;
• 80 g spicy tomato sauce.
Cooking method:
1. We twist the peeled onion in a meat grinder, mix it with minced meat.
2. Put the minced meat in a deep frying pan, salt and pepper. Fry for five to eight minutes.
3. Pour in hot water and simmer until the liquid boils away.
4. Add in stewed minced beaten raw eggs, salt, pepper mixture, mix.
5. Put the spicy tomato sauce, simmer for about five minutes.
6. Add the pasta boiled until ready, stir, turn off the gas.
3. Navy pasta with minced chicken and tomatoes
Ingredients:
• 280 g of minced chicken;
• 250 g spaghetti;
• to taste garlic, salt, oregano;
• three or four tomatoes;
• oil for roasting;
• 50 g of tomato paste.
Cooking method:
1. Put the stuffing in a bowl, add salt, add oregano, mix well.
2. Peel and chop the garlic and onion.
3. Tomatoes are scalded with boiling water, peeled, cut into small cubes.
4. Heat the oil in a skillet, spread the onion, add garlic after a minute of roasting, and a minute later add minced meat. Fry, stirring, to blush.
5. Put the prepared tomatoes and tomato paste to the mince, mix. Tomim in tomato juice twenty minutes.
6. Spaghetti boil, following the instructions on the package, recline on a colander.
7. Spread pasta on the plates, pour fragrant fried with tomatoes stuffing.
4. Flea pasta with minced meat, vegetables and mushrooms
Ingredients:
• half a kilo of minced meat;
• 300 g of champignons;
• carrot;
• large onions;
• salt pepper;
• vegetable oil;
• a glass of broth (meat);
• parsley leaves;
• 450 g of tubules (macaroni);
• sweet pepper.
Cooking method:
1. Chop the onion and fry it together with the minced meat in a deep stewpan on hot oil until cooked.
2. Spread diced mushrooms, fry for five minutes.
3. Add ground pepper and salt, chopped carrot, chopped pepper, mix. Fry for a few minutes, pour in hot broth, close the lid, stew and cook until all ingredients are ready.
4. Boil pasta until half cooked, fold it in a colander and immediately put it into the mince. Mix thoroughly, simmer all together for another ten minutes.
5. Navy pasta with minced meat and cheese
Ingredients:
• a pound of minced veal;
• 200 g of shells;
• 30 g of tomato paste;
• four small bulbs;
• to taste garlic;
• Italian herbs;
• salt, a mixture of peppers;
• cooking oil;
• a small bunch of dill;
• 100 g of any hard cheese.
Cooking method:
1. Cut the onions into half rings, fry until transparent in olive or vegetable oil.
2. Add minced meat, salt, pepper mixture, pour a small amount of Italian herbs. Mix well, fry for about ten minutes.
3. Add tomato paste, continue to simmer, after ten minutes, put freshly squeezed garlic and chopped dill.
4. Boil the shells and lay them to the mince, mix.
5. Pour all the ingredients with grated cheese, turn off the gas, let it brew for five minutes.
6. Baked pasta with meat
Ingredients:
• 450 g of minced meat (any);
• half a kilo of pasta;
• onion;
• a glass of red wine;
• two spoons of tomato paste;
• salt pepper;
• 300 g of hard cheese;
• 200 g bechamel sauce.
Cooking method:
1. Fry shredded onion with minced meat, pour in wine, add spices, tomato paste, simmer until complete evaporation of the liquid.
2. Boil the pasta.
3. Mix the bechamel sauce with half the finely grated cheese.
4. Stir pasta with cheese sauce.
5. Spread on the greased form part of the pasta, evenly distribute the stuffing over the top, put the remaining pasta, fall asleep with cheese.
6. Bake for fifteen minutes over medium heat.
7. Flea pasta with minced meat and pumpkin
Ingredients:
• a pound of ground beef;
• 250 grams of feathers;
• 220 grams of pumpkin pulp;
• onion;
• a clove of garlic;
• vegetable oil;
• salt, ground white and black pepper;
• to taste greens.
Cooking method:
1. Boil the pasta, drain the liquid.
2. Fry the peeled and finely chopped onion to transparency.
3. Add minced meat to onions, mix well. Fry for five to ten minutes to a pleasant blush.
4. Add garlic, boil down for another couple of minutes, turn off the gas.
5. Boil diced pasta in lightly salted water for ten minutes.
6. Put the pumpkin, pasta and minced meat in a deep saucepan, add chopped greens, all the spices, mix.
7. After ten minutes of slow languor serve the dish to the table.
8. Navy pasta with minced meat and sour cream
Ingredients:
• 300 grams of mixed minced meat;
• 300 g pasta;
• 100 g sour cream;
• onion;
• salt and pepper to taste;
• mincemeat roasting oil.
Cooking method:
1. Put the minced meat in a deep bowl, add sour cream, pepper, salt.
2. Fry onion until golden, lay out the minced meat in sour cream.
3. Tom until meat is fully cooked, about twenty minutes.
4. Add to the minced boiled until cooked pasta, mix.
9. Navy pasta with minced meat and smoked bacon
Ingredients:
• 270 grams of pasta of any shape;
• 150 grams of smoked bacon;
• two spoons of ketchup;
• to taste salt, pepper;
• half a glass of water;
• 200 g of minced meat;
• onion;
• butter.
Cooking method:
1. We clean the onion and chop into small cubes.
2. Put on the pan, add butter, fry to a nice golden hue.
3. Chop the bacon or bacon and add to the onion, fry until browning.
4. Add minced meat, mix thoroughly, stew until meat is completely cooked. At the end add some salt and pepper.
5. Pour boiling water, add ketchup and chopped garlic. If necessary, put the spices, focusing on your taste. Tomim another about five minutes, then remove from heat.
6. Boil the pasta, but not until fully cooked, drain the liquid, and spread the pasta into the mince. Stir.
7. Put the pan or stew pan with a dish for ten minutes in the oven.
10. Navy pasta with minced meat, spices and vegetables
Ingredients:
• 300 g of any pasta;
• 420 g of minced chicken;
• red onion;
• two celery stalks;
• large carrots;
• a pair of cloves of garlic;
• cooking oil;
• leaves of dill and parsley;
• salt pepper;
• seasoning for pasta, marjoram, dried basil.
Cooking method:
1. Cut the onion into cubes and fry in hot oil until golden.
2. Add the stuffing, occasionally loosening it so that it roasts simultaneously from all sides.
3. We spread grated carrots, chopped garlic and celery to the practically ready stuffing.
4. Pour all the spices that make up the dish, add salt and finely chopped dill to taste.
5. We pour in a little more than half a glass of water, we torment, closing the lid for about fifteen minutes.
6. Boil the pasta, lay out to the minced meat and vegetables, mix thoroughly, cook for another two or three minutes and turn off the gas.
Navy pasta with minced meat - tricks and tips
• It is better not to use butter for roasting, because the dish will be more nutritious, and the juice coming out of the meat is enough to make the pasta juiciness.
• Be sure to first fry the minced meat without adding water or sauce, tomatoes, and then stew - so the dish will turn out much tastier.
• Instead of tomato paste, it is permissible to use sauces, ketchups to taste.
• To give the dish a special spice, try adding grated smoked cheese.
• Minced meat does not have to be twisted; minced meat is allowed to cook.
• To make the dish sharp, add a little chopped chili or red pepper while cooking.
