There are two classic pasta recipes in the navy: with stew and with minced meat. Everything else - variations on the theme of Soviet and Italian culinary, based on the main principle of "high" home cooking - put everything that is in the fridge.
Pick your recipe
The navy recipe appeared in our country in the 50s of the last century. A simple and satisfying dish quickly gained popularity. Then, for cooking minced meat, as a rule, far from the best pieces of meat were used, often with veins and cartilage. Now, when the times of food shortages are in the past, this approach will most likely fall into the category of advice on how to do it.
The key to really delicious pasta in a naval way is minced meat made from good beef. You can get confused and roll the meat in a meat grinder, but it's easier to buy minced meat in the store, making sure of its high quality. When choosing a main criterion - composition: 100% beef. The product should not contain onions, garlic, salt, pepper, soy protein and other additives. Many housewives in home cooking prefer minced meat made from a mixture of beef and pork (supposedly it is juicier and does not become dry during cooking), but it will not work for our pasta in a navy way, as it will release excess fat.
Soviet classic
Ingredients for 4 servings:
- Pasta (any) - 500 g
- Ground beef - 400-500 g
- Garlic - 2-3 cloves
- Onions - 1 pc. (preferably large)
- Butter - 50 g
- Vegetable oil - 3 tablespoons
- Bay leaf - 1-2 pcs.
- Salt and ground pepper to taste
Cooking:
- Warm the pan, heat the mixture of butter and vegetable oil on it.
- Finely chop the onion, crush the garlic, fry until golden brown and a characteristic smell (5-7 minutes, stirring constantly).
- Add the minced meat, stir well so that there are no lumps, fry until the red color disappears, constantly stirring with a spatula.
- Add salt and pepper.
- Reduce heat, saute the minced meat for another 5 minutes.
- Add a little hot water to the pan (to cover the stuffing), put a bay leaf, simmer over low heat until the water evaporates completely. Do not cover with a lid!
- Simultaneously with the preparation of minced meat, cook pasta, according to the instructions on the package. Fold in a colander without rinsing with water.
- Mix pasta with minced meat, put out another 1-2 minutes.
- Serve immediately. For lovers, add grated cheese to any pasta - it's time to do it.
Navy pasta with tomatoes
A step-by-step recipe already familiar to us, but with the addition of tomato and / or tomato paste.
Ingredients for 4 servings:
- Pasta (any) - 500 g
- Ground beef - 400-500 g
- Garlic - 2-3 cloves
- Large onion
- Carrots - 1 pc.
- Tomato - 1 pc. (large)
- Tomato paste - 2-3 tablespoons
- Olive oil (or any vegetable oil)
- Salt and ground pepper to taste
- A pinch of dried or 2 sprigs of fresh green basil
- Hard cheese - 50-80 g
Cooking:
- Finely chop the onion, grate the carrots on a coarse grater.
- Cut the garlic into thin petals, fry in oil until a characteristic smell and remove from the pan.
- Put onion and carrots in garlic oil, fry for 5-7 minutes, stirring constantly.
- Add the minced meat, stir well with onions and carrots, fry until the red color disappears, stirring constantly.
- Add a little hot water, salt, pepper and simmer over low heat without a lid for 10 minutes.
- Now attention! If you have fresh basil, put the twigs in a blender, add the tomato paste and mix. If not, just skip this point.
- Add minced tomato paste, mashed with fresh basil, or just pasta and dried basil, simmer another 10 minutes.
- Small cut the tomato and put it in the minced meat. Simmer for another 5-7 minutes.
- Simultaneously cook pasta according to the instructions on the packaging. Fold in a colander without rinsing with water.
- Mix pasta with minced meat, serve immediately, sprinkled with grated cheese.
Navy pasta in a slow cooker
The easiest way to make a very high-calorie dish a little more dietary is to cook it in a slow cooker, thus avoiding the use of oil. If you have this wonderful machine at home, try to cook pasta in a navy manner with its help.
Ingredients for 4 servings:
- Macaroni (any) - 400 g
- Ground beef - 400 g
- Onion -1 pcs.
- Carrots - 1 pc.
- Tomato paste - 2-3 tablespoons
- Salt and ground pepper to taste
- A pinch of dried or 2 sprigs of fresh green basil
- Hard cheese - 50-80 g
Cooking:
- Put finely chopped onion and grated carrots in a slow cooker, fry in the "Baking" or "Frying" mode for 10 minutes.
- Place the fried vegetables in the center of the pan and spread the minced meat along the edges, add salt and pepper. Fry the minced meat for 15-20 minutes.
- Just as in the previous recipe, mix fresh green basil and tomato paste in a blender. If you do not have fresh herbs, then immediately add the pasta and dried basil to the minced meat.
- Put pasta with minced meat and vegetables (it is better not to spaghetti, but short ones like farfalle or foam), pour water so that they are completely covered.
- Cook in Pilaf mode.
- Serve with grated cheese.
Navy pasta with bechamel sauce
Add a classic French fleur recipe and a couple of hundred calories.
Ingredients for 4 servings:
- Macaroni (better farfalle, foam, shells) - 400 g
- Ground beef - 400 g
- Garlic - 2-3 cloves
- Onions - 1 pc. (preferably large)
- Vegetable oil - 3 tablespoons
- Salt and ground pepper to taste
For the sauce:
- Butter - 150 g
- Flour - 80 g
- Milk - 250 ml
- Ground nutmeg - to taste
- Bay leaf
Cooking:
- Finely chop the onion, crush the garlic, fry for 5-7 minutes, stirring constantly.
- Add minced meat, stir until smooth, fry until red color disappears, stirring constantly.
- Add salt and pepper, reduce heat, fry the minced meat for another 5-10 minutes.
- Add a little hot water to the pan (to cover the minced meat), simmer over low heat until the water evaporates completely. Do not cover with a lid!
- Cooking bechamel. Melt and warm the butter in a skillet or pan with thick walls. Add flour (do not “swell” everything at once, but gradually sprinkle, as if sifting). Without stopping to stir, pour in milk, add lavrushka and simmer for 10-15 minutes. Add salt, pepper, nutmeg. Bay leaf removed.
- Cook the pasta according to the instructions on the package, but undercook 3-5 minutes, we need a good al dente. Fold in a colander without rinsing with water.
- Put the pasta into the sauce, "cook" for 3-4 minutes.
- Add minced meat, mix, serve immediately.
Nautical pasta with mushrooms
This time we diversify the dish with another popular ingredient for pasta - mushrooms. Mushrooms, preferably fresh, are best. In extreme cases, you can use frozen.
Ingredients for 4 servings:
- Pene pasta - 400 g
- Ground beef - 300 g
- Garlic - 2-3 cloves
- Large onion
- Fresh champignons - 150 g
- Olive oil (or any vegetable oil)
- Salt and ground pepper to taste
- Hard cheese - 50-80 g
Cooking:
- In this case, it is better not to chop the onion very finely. Garlic crush. Fry onion and garlic in oil for 5-7 minutes.
- Cut the champignons. Not shallow! Add to the onion and garlic, fry well over medium heat, stirring constantly.
- Now either postpone the resulting mushroom fry, or take another pan for minced meat.
- Fry the minced meat for 5-7 minutes until the red color disappears. Add half a glass of hot water, salt, pepper and simmer over low heat without a lid for about 30 minutes.
- Mix the minced meat and mushrooms with onions, simmer another 10 minutes. You can add dried basil.
- Boil the foam al dente. Fold in a colander without rinsing with water, as usual.
- Mix pasta with minced meat and mushrooms, serve very hot.
Oven-style pasta in the oven
Another variation of pasta with bechamel sauce, but baked in the oven with cheese crust. Do not use long types of pasta for this recipe, preferably foam or any similar. It will be a kind of pasta casserole with high calorie content, but very tasty! Even small tricks will appeal to you.
Ingredients for 4 servings:
- Pasta pene - 400 g
- Ground beef - 400 g
- Garlic - 2 cloves
- Onion - 1 pc. (average)
- Carrots - 1 pc.
- Olive oil (or any vegetable oil)
- Salt and ground pepper to taste
- Butter - 150 g
- Flour - 80 g
- Milk - 250 ml
- Ground nutmeg - to taste
- Bay leaf
- Hard cheese - 80-100 g
Cooking:
- Finely chop the onion, crush the garlic, grate the carrots on a coarse grater. Fry everything in oil for 5-10 minutes.
- Add the minced meat, stir well and fry until the red color disappears, stirring constantly. Add salt and pepper.
- Make the sauce. Melt and warm butter in a pan with thick walls. Gradually, as if sifting, add flour. Without stopping to stir, pour in milk, add lavrushka and simmer for 10-15 minutes. Add salt, pepper, nutmeg. Throw the bay leaf. Remove the sauce from the stove.
- Simultaneously cook pasta according to the instructions on the package, but undercooking 3-4 minutes. They must remain solid.
- Preheat the oven to 200 degrees.
- Grease a baking dish with vegetable oil (you can take a deep baking sheet).
- First spread the pasta, then the minced meat, pour the sauce and sprinkle with plenty of grated cheese.
- Place the pan in a preheated oven and bake for 20-25 minutes.