One of the most popular dishes in Russia is pasta. Today they are made in a huge assortment by many pasta factories, they differ in size, quality of the flour from which they are made, even in color. In the 50s of the last century, a recipe for making naval pasta with meat appeared in home cooking. Why it was called that is not known for certain, there are only assumptions that are in no way connected with the sea or river fleet. Maybe some housewife showed her imagination when she cooked dinner for her dear sailor husband, and jokingly, of course, called him that, the husband liked the joke, as well as the dish itself. He boasted to his friends, and they demanded that their wives know the recipe and cook it immediately. You do not need to run anywhere, read this recipe. Fleet-style pasta is prepared in different ways, you can cook it from s or. This cooking option is naval pasta with boiled meat. You can take any meat, the main thing is to boil it until tender and finely twist it in a meat grinder.
Taste Info Macaroni and pasta / Naval pasta
Ingredients for 3-4 servings:
- Any pasta - 600 g;
- Meat (pork, beef, lamb) - 300 g;
- Onion - 1 pc.;
- Salt - 0.5 tsp;
- Ground pepper - on the tip of a knife;
- Vegetable oil for frying minced meat - 50 ml;
- Bay leaf - 1 pc.
How to cook naval pasta with boiled meat
Pasta comes in different diameters and lengths. For our recipe, you need to take tubes of medium diameter, if they are very long, break them with your hands into sticks, approximately 5-6 cm each. You can also use spaghetti, shells and any other pasta.
Boil the meat until cooked, do not forget to salt the water and add a pinch of pepper. 5 minutes before readiness, put 1 bay leaf in the broth, you can add other spices you like. Cool the cooked meat. The broth may be useful for cooking other dishes, so do not pour it out immediately, you can store it in the refrigerator for up to 3 days.
If you took the meat in one piece, cut it into smaller pieces, chop in a blender or with a meat grinder. Taste the minced meat, add spices, if something is missing, mix thoroughly.
Peel the onion, moisten it, as well as the knife, in cold water. Droplets of water will protect your eyes, will prevent onion juice from getting into them, which splashes in all directions when cutting. To give the dish a contrasting color, you can add a little grated carrot (optional).
Turn on the stove to a medium level, grease the pan with oil, put on fire. As soon as the oil is hot, put the onion in the pan, sauté for 2-3 minutes, add the chopped meat, mix everything, warm over low heat for about 5 minutes.
At this stage, if desired, you can add 3 tbsp. tomato juice and stew some meat in it.
In the pan where the pasta was cooked, put the warmed minced meat, carefully so that the “porridge” does not turn out, mix the ingredients. This can be done differently, put pasta in a pan with minced meat. A matter of taste. Stir. The dish is served hot and freshly prepared.
You have prepared very tasty navy-style pasta with boiled meat. Can be served at the table.
- This dish can be prepared with raw cooked minced meat. In this case, the minced meat is fried with onions until cooked, then pasta is added.
- Based on the broth left over from cooking meat, you can make an excellent gravy or sauce. In a frying pan, heat 2 tablespoons of tomato paste, add 1 cup of broth, boil. Don't forget that the broth already has all the spices.
- Do not cook pasta over high heat, they can quickly boil soft, lose their shape. Choose pasta made from durum wheat, they do not stick together when cooked.
Very common at that time, simple, tasty and easy to prepare. The ingredients are simple and affordable.
Once upon a time, naval pasta was constantly present on the menu of small cafes, served in kindergartens and schools. But due to the fact that the shelf life of the finished product is very short, naval pasta was excluded from the list of products allowed for public catering.
So let's cook naval pasta home, nothing else.
As a child, I really loved this dish. And now, too, although I cook very rarely.
For this dish, boiled meat was usually used, on the broth from which some kind of soup was cooked. I especially always liked when meat from was used.
Just boiled meat was rarely eaten just like that, especially children. So we needed a recipe that allowed us to use this meat quickly and tasty. Although I loved and still love sandwiches with boiled meat.
At home, vermicelli was most often present, not pasta. Just for ease of use. I still remember those red packages with a painted cook. They cost then 37 kopecks. I even remember the location of the shelves in the supermarket, where there were packages of vermicelli.
But when pasta appeared at home - thick, gray, very tasty - then naval pasta was an obligatory dish.
For naval pasta you will need:
- Boiled meat. The most commonly used beef. Here is 150 grams.
- Pasta. Quantity - according to your appetite.
- Onion. small bulb.
- Salt to taste.
- Freshly ground black pepper to taste.
- Butter on which we will fry the minced meat.
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Cooking pasta in a naval way.
Let's start with meat.
We take a piece of boiled meat and a meat grinder or blender.
We scroll the meat in a meat grinder or break it with a blender.
Finely chop the onion.
We will prepare in parallel. The time it takes for the minced meat to cook is just enough to boil the pasta. In any case, the “sauce is waiting for the pasta” principle also works here, so you can start cooking meat before you start cooking pasta.
Because here's something, but there are a couple of dishes that I cook exactly as I remember from childhood. This is naval pasta, and.
So, with an unwavering hand, I break the pasta into small pieces. I know that it’s impossible to do this with pasta, or rather, it’s highly discouraged, but it’s more convenient to eat such broken pasta, especially for children, and memories suggest that this is exactly what they did with Soviet pasta.
We boil a pot of water, salt the water and send the chopped pasta to the boiling water. Cook them until al dente according to the cooking time indicated on the package.
While the pasta is cooking.
We heat the butter in a frying pan, and a lot, since the minced meat absorbs a lot of oil.
Fry the onion on it. Fry until a persistent smell and the moment the color begins to change to golden.
Naval pasta is a tasty, satisfying and, importantly, easy-to-prepare dish known to everyone since childhood. The main components of this dish are pasta, minced meat and onions, however, many also add tomato paste, cheese, carrots, and some other vegetables.
The men of the planet are ready to erect a monument to the one who came up with naval pasta. Most often, such a dish is prepared by representatives of the strong half of humanity, when their favorite cooks go on a business trip, on vacation or to their mother. On the other hand, women also use this recipe when there is a catastrophic lack of time. Just below are a few variations on the theme of naval pasta.
Naval pasta with minced meat classic recipe with photo step by step
In this recipe, we will talk about, so to speak, the classic version of the preparation of this dish, consisting only of minced meat, pasta and onions. Pasta for cooking can be used not only in a spiral shape, as directly in this recipe, but also in any other. Minced meat can also be taken not pork or beef, but, for example, chicken. In any case, naval pasta will turn out very tasty and appetizing.
Cooking time: 40 minutes
Quantity: 6 servings
Ingredients
- Minced pork and beef: 600 g
- Raw macaroni: 350 g
- Bow: 2 head.
- Salt, black pepper: taste
- Butter: 200 g
- Vegetable: for frying
Cooking instructions
How to cook navy pasta with stew
The easiest yet most delicious recipe. Men can keep things simple by using only two ingredients - pasta and stew. Women can dream up a little and cook a dish according to a more complex recipe.
Ingredients:
- Pasta - 100 gr.
- Stew meat (pork or beef) - 300 gr.
- Carrot - 1 pc.
- Onion - 1-2 pcs. (depending on weight).
- Salt.
- Vegetable oil for frying vegetables.
Cooking algorithm:
- Boil pasta in plenty of water with salt, cooking time according to the instructions on the package. Drain in a colander, cover with a lid to keep warm.
- While the pasta is cooking, prepare the vegetable dressing. To do this, peel the carrots, onions, wash, grate on a coarse grater, onions can be cut into small cubes.
- Stew in a pan in a small amount of vegetable oil, first carrots, and when it is almost ready add onions (it cooks much faster).
- Then add the stew, mashed with a fork, to the vegetable mixture, lightly fry.
- Carefully put the stew with vegetables in a container with pasta, mix, arrange on portioned plates.
- Top each serving can be sprinkled with herbs, so it will be more beautiful and tastier.
The classic naval pasta recipe requires the presence of real stew, and it doesn’t matter if it is beef, pork or diet, chicken. But sometimes there is no stew in the house, but I really want to cook such a dish. Then any meat that is in the refrigerator or freezer becomes salvation.
- Pasta (any) - 100-150 gr.
- Meat (chicken fillet, pork or beef) - 150 gr.
- Vegetable oil (margarine) - 60 gr.
- Onion - 1-2 pcs.
- Salt, a set of spices, herbs.
- Broth (meat or vegetable) - 1 tbsp.
Cooking algorithm
- You can take ready-made minced meat, then the cooking process will be reduced significantly. If there is not minced meat, but fillet, then at the first stage you need to deal with it.
- Defrost the meat a little, cut into small pieces, pass through a meat grinder (manual or electric).
- Peel the onion, rinse, cut into half rings or small cubes. If someone of their relatives does not like the look of stewed onions, then you can chop it with a fine grater.
- In a small preheated pan, stew the chopped onion with margarine (take part of the norm).
- In a second larger pan, using the second part of margarine, simmer (5-7 minutes) the prepared minced meat.
- Mix the contents of two pans. Salt, season with spices, add broth, simmer covered over low heat for 15 minutes.
- Boil pasta according to the time indicated in the instructions. Drain water, rinse. Gently mix with minced meat.
- The dish will look more appetizing if it is sprinkled with herbs on top. You can take parsley, dill or other herbs adored by households. Rinse, let the water drain, finely chop. The final chord is a drop of ketchup or tomato sauce.
In terms of time, the recipe takes longer than when using regular stew. Some housewives suggest experimenting - do not twist the meat, but cut it into small pieces.
Naval pasta recipe with tomato paste
Sometimes there are people who, for some reason, do not like the classic naval pasta recipe, but they are happy to eat the same dish, but cooked with the addition of tomato paste. Meat is used as the main ingredient, instead of it, you can just as well take ready-made stew, adding it at the very end.
Ingredients (per serving):
- Pasta - 150-200 gr.
- Meat (pork, beef) - 150 gr.
- Onion - 1-2 pcs.
- Oregano, other spices, salt.
- Salt.
- Tomato paste - 2 tbsp. l.
- Vegetable oil for frying onions and minced meat - 2-3 tbsp. l.
Cooking algorithm:
- Cut the prepared, slightly thawed meat into small bars, chop with a mechanical (electric) meat grinder.
- Prepare the onion - peel, rinse from sand, chop (grate).
- Heat up a frying pan, add oil. Fry the onion in hot oil until it becomes golden in color, with a pleasant crust.
- Add mince to this as well. First fry over high heat. Then add salt and seasonings, tomato paste, add a little water.
- Reduce the fire, cover, simmer, the process will take 7-10 minutes in time.
- At this time, you can start boiling pasta. Boil in plenty of salted water, stirring regularly to avoid sticking.
- Throw in a colander, wait until the water drains, put in a pan where the minced meat with onions was stewed. Mix and serve as such.
The dish is prepared quickly, its secret is amazing aroma and taste. For aesthetics, you can add dill, parsley, green onions on top. To do this, rinse the existing greens, dry and chop.
In principle, a small amount of dishes is required to cook naval pasta - a saucepan for boiling, in fact, pasta, and a frying pan for frying minced meat. You can reduce the amount of dishes by using a slow cooker. Here it is important to find the optimal ratio of water and pasta, as well as choose the right cooking mode. It is advisable to take pasta made from durum wheat, they will spread less.
Ingredients (for 2 servings):
- Minced meat (pork) - 300 gr.
- Pasta (feathers, noodles) - 300 gr.
- Garlic - 2-3 cloves.
- Onion - 1-2 pcs.
- Salt, spices, ground pepper.
- Oil (vegetable) for frying.
- Water - 1 liter.
Cooking algorithm:
- The first stage is frying vegetables and minced meat. Set the mode "Frying", heat the oil.
- Onions, garlic, peel, rinse, chop, put in hot oil. Fry, stirring constantly for 4-5 minutes.
- Add prepared minced meat. Carefully separate it with a spatula and mix so as not to stick to the bottom of the multicooker.
- Now add any pasta to the multicooker bowl. The exceptions are very small ones, as they boil quickly, and spaghetti, which also have a too short cooking mode.
- Add salt, seasonings. Pour in water so that it barely covers the pasta, you may need less water than indicated in the recipe.
- Set the mode "Buckwheat porridge", cooking for 15 minutes. Turn off multicooker. Gently mix cooked pasta. Put on a dish and serve to the table, you can additionally sprinkle with chopped herbs.
Everyone must have heard of such a dish as naval pasta. Their recipe is not difficult. It is very tasty and satisfying. And cooking this dish is simple and easy, if you know some of the features and study the recipe.
A bit of history: how did the dish appear?
Some people think that such pasta was invented by sailors during a long voyage. And there is some truth in this. It is believed that it was koki (ship cooks) who invented and first began to use such a recipe.It is known that the conditions on the ship are not the best (especially during a long voyage). Ordinary people who are not accustomed to constant pitching can get seasick. There is one more feature: if modern ships can have refrigeration units, then they were not on old ships. And this means that it was simply pointless to make large stocks of a variety of food. Yes, sailors could periodically catch fish, but it is simply impossible to eat it all the time. And such a product is not combined with every side dish. But meat can be eaten with cereals, pasta, and vegetables.
How to store meat? On ships, this was done in large barrels, cutting the flesh into pieces and filling them with a large amount of salt. Such a dish was called corned beef. This very corned beef had to be used by sailors. And then one day, one cook began to cook pasta and thought about what they can be served with so that such food is hearty and tasty. And it occurred to him to use salted meat from barrels. He fried it and mixed it with boiled pasta. And in order to interrupt the excessive salinity a little, a large amount of spices was added. And so this recipe came about.
Since then, the dish has often been cooked on ships. They let you eat. And the sailors did not argue because someone got more meat (after all, it was all distributed evenly). Today, such a simple recipe helps out housewives if you need to cook something tasty and quick. This dish is served in canteens and even in restaurants.
Cooking technology and ingredients used
How to cook navy pasta? Is there any basic classic recipe?The first ingredient is pasta. Almost everyone knows how to boil them, there is nothing complicated. But it is important that they do not boil or break, otherwise the dish will not be beautiful. Most often, pasta in the form of tubes is used for cooking, but you can take others: vermicelli, horns or ears. This will not affect the taste, but you can experiment with the appearance. Pasta is boiled in salt water.
The second ingredient is meat.
It can be pulp or minced meat. As for a certain variety, beef or pork was originally used, but if you wish, you can take chicken, lamb or something else.
The meat is fried in vegetable oil with onions and carrots. You can experiment and add other vegetables (tomatoes are often used). If there is no minced meat or meat, then the usual stew is quite suitable.
The classic recipe involves the use of spices, so you should not feel sorry for them. Variations and innovations are welcome. So, you can add basil, ground pepper, oregano to the dish. Put more greens so that the naval pasta is fragrant. Add garlic or green onions.
The decisive stage of cooking is the connection of pasta with meat. You need to do this at the moment when everything is ready. Boiled pasta is added to the pan with fried minced meat, after which everything is thoroughly mixed and warmed up on fire for a minute. 
Several pasta recipes in naval style
You can make this dish in different ways. Below are a few recipes.Classic Navy pasta recipe with meat
To prepare such a dish you will need:- 300 g of beef or pork pulp (if beef is used, it is better to combine it with lard or bacon),
- 300 g pasta,
- 1 onion
- 1 carrot
- 1-2 tablespoons of vegetable oil (you can also use butter),
- seasonings and salt to taste.
Now get on with the meat. You can first boil it a little (so it will be softer), then fry it with finely chopped onions and grated carrots, but you can limit yourself to one frying. At the end, add salt and spices, and then add the pasta, mix everything well. Fry everything together for another 1-2 minutes, and then remove the pan from the heat. At the same time, it is better to cover it with a lid so that the pasta is saturated with sauce and the dish does not wind up.
Naval pasta with minced meat and tomatoes
List of ingredients:- 250 g minced meat,
- 200 g pasta
- 2 tomatoes
- 1 onion
- ground pepper, salt and herbs to taste.
Boil pasta in salted water, drain in a colander, then rinse and add a little oil, mixing everything. Now move on to making the sauce. Peel the onion and cut into thin half rings. Place the tomatoes in boiling water for a minute (no need to boil them!), Then cut the peel and remove it. Cut the tomatoes into cubes. Fry minced meat with onions until golden brown. Then add the tomatoes, fry for another 7-10 minutes, then cover the pan with a lid and simmer everything until cooked. Do not forget to add chopped herbs, salt and seasonings at the end. Now you can mix the pasta with the sauce, lightly fry everything together and serve the dish. 
Naval pasta with vegetables
For their preparation it is necessary:350-400 g mixed minced meat (beef and pork),
- 1 medium sized eggplant,
- 3 tomatoes
- 1 carrot
- 1 onion
- 4 garlic cloves,
- 2 bunches of basil greens
- 1 pinch black ground pepper,
- 30-40 g butter,
- salt to taste.
Naval Macaroni with Cheese
This recipe will appeal to all gourmets. So, you will need the following ingredients:- 200 g pasta
- 200 g minced meat,
- 1 onion
- 50-70 g of hard cheese,
- 3 tablespoons of vegetable oil,
- herbs, salt and spices (all to taste).
Secrets of cooking pasta in a naval way
Whatever the recipe of the dish, some tricks will help make it more delicious.- Salt the water until the pasta is in it. Approximately 1.5 teaspoons of salt will be required for every liter of water.
- You need to cook the pasta in a lot of water, otherwise they will stick together.
- Pasta after cooking should not be too soft.
- To make the meat (or minced meat) juicy and soft, first lightly fry it, and then stew it with a little water.
- Use your favorite spices and seasonings to give the dish an original taste and appetizing aroma.
- If you use lean meats (or minced meat), add lard or fat when frying. Then the meat will not turn out tough and dry.
- Add salt and spices at the end of cooking, about 3-5 minutes before cooking. Then the taste of the dish will be more intense.
We can only add that naval pasta is an easy-to-prepare and very tasty dish, so take note of it.
Today we are preparing a popular dish in home cooking - naval pasta. Sometimes it is called a dish of single men who love to eat quickly and tasty. Feeding a large family with children for dinner is also convenient with this cooking. The characteristic of the dish does not contain any secret: simple, fast, tasty, satisfying.
The main thing in such recipes is to cook flour tubes correctly. The quantitative ratio of water and pasta: 1 liter for every 100 grams.
Before lowering flour products into water, it is salted, and salt is poured in when the water begins to boil. Flour products are dipped only in rapidly boiling water.
Naval pasta recipe - with minced meat and tomatoes
We will need: pasta, minced meat, onions, tomatoes, adjika, black pepper, salt.
Finely chop the onion.
We cut one large onion.
Pour vegetable oil into a heated frying pan and add the onion. When frying the onion, add more pieces of butter.
Add minced pork and beef to the toasted onion.
To make the meat softer and juicier, add hot water.
As soon as the minced meat boils, close it with a lid and let it stew.
cover it with a lid and let it simmer.
Water (1.5 liters) boiled in a saucepan, put one teaspoon of salt into it and pour 500 grams of pasta. From the moment of boiling, they should cook for 10 minutes.
Minced meat has been stewed for 15 minutes. Add grated tomato to it and
dessert spoon of adjika.
We continue to stew minced meat and cook pasta.
At the end, salt the minced meat, pepper and wait for the liquid to evaporate, without a lid. Strain the pasta through a colander.
In total, minced meat was stewed for 30 minutes. Add macaroni to minced meat, mix and
simmer together for another 2 minutes.
You can add greens if you like.
A simple and delicious recipe is ready. Nice to eat!
Naval food with boiled meat passed through a meat grinder - video
You looked at a delicious recipe with a real boiled piece
Naval pasta with stew and tomato paste
We will need:
Pasta, stew, vegetable oil, salt, pepper, herbs, garlic, red wine vinegar, tomato paste, spices.
Recipe preparation:
Pour cold water into a saucepan, cover with a lid and bring to a boil.
When the water boils, salt and add pasta.
Stir pasta thoroughly and bring to a boil.
And cook them until cooked, following the instructions on the package.
Peel the onion and cut into small pieces.
We put a deep frying pan on the fire, pour vegetable oil and pour onions. Salt it and add one teaspoon of sugar. Fry the onion until golden brown.
Finely chop the garlic and add it to the fried onion.
Add one tablespoon of red wine vinegar to the onion. The vinegar will immediately evaporate, but the onion will remain sweet and sour.
Add the tomato paste to the fried onions and garlic and sauté.
Mash the stew in a bowl until smooth.
Then add the stew to the pan, mix everything and
bring the mixture to a boil.
When the flour tubes are ready, do not rush to drain all the water, but pour it into a cup, drain the rest of the water.
Pour one tablespoon of oil into the pasta and stir.
When the stew with vegetables boils, add spices: dried Mediterranean herbs, paprika, ground coriander and black pepper.
Gradually pour in the remaining water from pasta cooking until the sauce is the desired thickness. Bring the sauce to a boil and then simmer for another 3-4 minutes. Then add pasta and
mix everything thoroughly.
Turn off the heat, close the lid and let it brew for a few minutes. Meanwhile, chop the greens.
Sprinkle the finished dish with herbs and serve.
Bon appetit and satisfying!
