How to make pasta in naval style? Macaroni with minced meat - nuances of preparation

When you don’t have enough time to cook, you simply don’t know how to please a whole gang of hungry mouths, beautiful herbs, or navy-style pasta. It’s quick and easy to prepare, and with a minimal set of ingredients in the room, the result is a truly savory and rich herb.

It seems that this recipe actually came from the fleet. Back in the middle centuries, they prepared for sailors and mandarin fish with soaked and detailed corned beef with pasta, scraps and products, according to their trival term of relevance, before they were on the ship and small enough life to satisfy a large number of hungry people.

If you want variety, you can get a little creative and add cheese, tomatoes and other ingredients.

Navy Macaroni with minced meat

Navy pasta with minced meat is my blues' favorite herb. The stinks are ready to be eaten today for lunch and dinner. In connection with such love, I can prepare this herb from flattened eyes.

If you have never prepared navy-style pasta, then the recipe from the pasta photos will help you learn how to make it.

warehouses

Macaroni – 400 g;
Minced meat – 300 g;
1 great cibulin;
Carrots - 1 medium piece;
Roslinna oliya – 2 tablespoons.

How to prepare savory navy-style pasta with minced meat

The first thing we need to do is put water on the stove.

Let's start to coat the minced meat. The most expensive time per hour. As soon as you place the minced meat in a heated frying pan, you will end up with one large breast (or a few small ones). Find out, so who should I put in the pasta? Ale mi so ne robitimemo. We need to break the minced meat into small pieces. To do this, use a wooden spatula, place it perpendicular to the frying pan and begin to beat the minced meat. Do not rush, stir the minced meat until it is evenly lubricated.

As soon as the sack has returned to the minced meat, you can calm down and get on with the vegetables. You can add sour cream to the minced meat at this stage, but in my opinion, the pasta will come out greasy. To truly understand whether this option is right for you, you need to try it yourself.

While the minced meat is coated, clean and cut into pieces. Peel the carrots and grate them in three.

We add cibul and carrots to the minced meat. Salt and stir. We cover it with a lid and change the fire.

The pasta water is just about boiling. Salt and soak the pasta.

Cook for 8 hvilins (or as indicated on the package). Then add water and, if necessary, rinse with warm water.

The minced vegetables are already ready. Add it to the pasta.

Mix the ingredients well.

From now on, navy-style pasta with minced meat is ready. When serving them, you can sprinkle them with chopped herbs, spread them with sour cream, ketchup, or any sauce. You can also serve them with fresh or pickled vegetables.

Temperature teaser

Navy-style macaroni with minced meat and tomato paste

Pasta prepared with added tomato paste is extremely tasty with a slight sourness. The land is suitable for all members of the family, and they singly ask for more.

warehouses:

Macaroni – 500 g;
Minced pork-yalovich (or any) – 500 g;
Tsibulya – 1-2 pcs.;
Carrots – 1 pc. (Great);
Tomato paste – 2-3 tbsp. l.;
Roslinna oliya – 3 tbsp. l.;
Salt and pepper – to taste.

Preparation:

Macaroni can be cooked at a later stage or cooked in parallel with minced meat if desired. If you cook them immediately with the greased minced meat, you should remove them from the fire a few hours before, so that the leftover pieces will still be cooked in the pan. If you cook ahead, then until ready. Once removed from the stove, the pasta will need to be thoroughly washed, otherwise it will stick.
Clean and paste the carrots and carrots. Cut the zucchini into cubes, and carefully grate the carrots.
Pour olive oil into the frying pan and heat it well.
We hang the fish there, brush it on high heat for a few seconds, add carrots and brush it a little more. Then change the heat to medium and add minced vegetables, thoroughly mixing everything together. You can place one bay leaf behind the eggplant for aroma.
Grease it in an open frying pan so that the curd and minced meat evaporate, making sure to stir frequently.
After about 10-15 minutes, if the minced meat is ready, add tomato paste, salt and pepper. As soon as a bay leaf was added, it is removed and discarded. In the summer, if there are fresh tomatoes, you can add them by first removing the skin and cutting them into small cubes. Then simmer the minced meat from them for 5-7 minutes.
Let the cooked pasta simmer in the minced meat, stir, cover with a lid, avoid minimal heat and simmer the pasta in a frying pan for another 3-5 minutes.
At this time you can prepare dishes, cut fresh vegetables and bring your household to the table.
We wet the stove and lay out the navy-style pasta with minced meat and tomato paste on plates, garnishing the eggplant with herbs.

Navy-style macaroni with minced meat and cheese

Simple and basic cheeses add a special piquancy. You can use the recipe for another hour, then the aroma of navy-style pasta with minced meat will definitely be impossible for anyone to stand up to.

warehouses:

Macaroni – 500 g;
Minced meat – 500 g;
Tsibulya – 2 pcs.;
Chasnik (for bazhannyam) – 2 cloves;
Hard cheese – 100 g (the quantity of it depends on your taste, you can change it or increase it according to your standards);
Oliya vershkove – 50 g;
Salt, pepper, herbs (I used vikoryst fresh crepe) – to taste.

Preparation:

The pasta, just as in the previous recipe, is cooked in advance or during the process of working with the minced meat.
To prepare navy-style pasta with minced meat and cheese, I take top butter, I respect that it’s more common here, although you can use it in the same way. Now, put a small sliver of vershkogo oil in the frying pan (or pour in a dash of rosemary). Until it melts, cut into small cubes. Heat the oil until it simmers and lubricates a little.
Place the minced meat there and spread over medium heat, stirring occasionally, until ready. At this hour we will detail the hour.
Once the minced meat is ready, add it until the next hour and coat it with even more meat. The watchmaker will immediately give the aroma.
Let the pasta cook, add salt, pepper, stir, cover with a lid and let simmer on low heat for another 3 minutes. While the grass is cooking, add three thirds of cheese.
Remove from the fire, arrange on plates, sizzle with grated cheese and chopped herbs (if you don’t like it, you can do without it). These pasta taste best when they are hot, so you need to eat them immediately after cooking.

Navy-style macaroni with boiled meat

Who knows, instead of raw minced meat for navy-style pasta, vikory boiled meat. So, it’s true that it’s a pleasure to appear inferior. It turns out that there is simply no minced meat in the booth, and the meat has been boiled for broth. Boiled meat itself is not something anyone likes, but if you use it to cook navy-style pasta in a frying pan, then the herb will go away in one go.

If you remember that the chicken is boiled or the beef is dry, then to remove the juicy pasta you will need to add a little broth or add more chicken.

warehouses:

Macaroni – 500 g;
Boiled meat (any kind) – 500 g (any more – it won’t be any hotter);
Cybula - 2-3 heads;
Oliya vershkove – 50 g;
Salt and pepper – to taste.

Preparation:

We put the water near the saucepan to simmer. In this recipe, pasta is cooked immediately with minced meat.
Boil the meat in a brush and add it to a meat grinder or in a blender (you can simply cut it into pieces, otherwise it will take more than an hour).
Cleans and removes cibulini.
While we were being manipulated, the water had already boiled. Let's add some pasta and hang it there. The stench must be boiled in the same amount of water as indicated on the package. As you work with the minced meat, you will need to remember to stir it periodically to prevent it from sticking.
Place topping oil in the frying pan (raised oil is not suitable here, it gives a different taste and aroma), and while it is heating up, cut into small cubes.
When the mixture is heated, we add the fillet, fry it over medium heat until golden brown, then add the trimmed meat and let it lubricate a little.
Once our minced meat is ready to cook, add pepper, add a little broth if necessary, reduce the heat to a minimum, cover the pan with a lid and stop cooking the pasta.
The pasta is already ready to cook. We throw them onto the drain, rinse them well and put them in a frying pan. Thoroughly stirred and immediately mixed.
Now you can let our navy-style pasta with boiled meat sit for a minute or two under a closed lid.
They decided not to grease the minced meat from the boiled meat, but simply add it to the pasta from the greased chicken. It’s possible, so a little bit, well, in my opinion, the taste of the grass is definitely wasted.
The finished herb is placed on plates and served to loved ones. You can serve navy-style pasta with fresh or pickled vegetables, and also add ketchup, mayonnaise or topping sauce.

Delicious!

For the sake of:

You don’t have to skimp on the herb and add it in any quantity, so the herb will be juicy.
If you have chicken minced meat, then for juiciness you will need to add a little pork lard or add more zibula, then the mixture itself will be dry.
Never omit the bay leaf from the finished dish, otherwise it will cause an unacceptable bitterness.
For navy-style pasta with boiled meat, the fillet can be chopped into a minced meat or in a blender together with it, then the minced meat will be smoother and juicier.
If you cook pasta that looks like spirals or turtles, the minced meat will be in them, and you will get the same herb, which is much tastier.
If you specially cook meat for preparing navy-style pasta, do not forget to salt it until the end of the cooking (about 15 minutes). A 500 g piece of pork will be ready in no less than a year after boiling (the heat is less than medium), and yalovichini - after 2. The meat, later cut into small pieces, will be cooked faster.
Cooking navy-style pasta with tomato paste or fresh tomatoes, you can add a teaspoon of zucchini. Then there is the relish to come out original and rich.
Don’t cook the pasta for this seasoning, but simply pour in the dill and simmer until it swells. Then the pasta is cooked until cooked using minced meat in a frying pan.
For optional minced meat for navy-style pasta, use pork or cowhide stew.
If, for some reason, all the pasta is not ready, and you have lost some, you can make a casserole from them: put the excess pasta on the deco, coat it with butter, pour in mayonnaise and sprinkle with grated cheese. After 20 minutes of baking in the oven at 180°, the miracle casserole will be ready.

Pasta in navy style is tasty, rich and very easy to prepare, a herb that everyone remembers from childhood. The main stock of herbs is pasta, minced meat and cibul, which also contains a lot of tomato paste, cheese, carrots, as well as some other vegetables.

The people of the planet are ready to erect a monument to the one who tasted pasta like a navy. Most often, such herb is prepared by representatives of the stronger half of humanity themselves, when their beloved cooks go to work, as a last resort to their mother. On the other hand, women try this recipe when they are desperately short on time. A little bit of variation on the theme of navy-style pasta sprouts.

Navy-style macaroni with minced meat, classic recipe with photo

This recipe has a classic version of preparing this herb, which is made from minced meat, pasta and sirloin. Macaroni for cooking can be prepared not only in a spiral shape, as in this recipe, but in some other way. The minced meat you can use is not pork yalovichi, but, for example, chicken. If you like, navy-style pasta will come out even more delicious and appetizing.

Preparation time: 40 hvilin

Quantity: 6 servings

warehouses

Minced pork and yalovichini: 600 g
Siri macaroni: 350 g
Tsibulya: 2 goals.
Salt, black pepper: for the relish
Vershkov oil: 20 g
Roslinny: for lubrication

Preparation instructions

How to cook pasta navy style with stew

The lightest and most delicious recipe. People can’t manage their lives without just two ingredients – pasta and stew. Women can use their imagination a little and prepare herbs with a simple recipe.

Ingredients:

Macaroni – 100 gr.
Meat stew (pig or yalovich) - 300 gr.
Carrots – 1 pc.
Cybula ripchasta - 1-2 pcs. (reliably from your point of view).
Sil.
Oliya for greasing vegetables.

Preparation algorithm:

Boil the pasta in a large amount of salt water, the cooking time is the same as indicated on the package. Throw it on top, cover it with a lid so that it doesn’t get caught.
While the pasta is cooking, you need to prepare the vegetable dressing. To do this, peel the carrots, cibul, mince, grate with a large grater; the cibul can be cut into small cubes.
Sauté in a frying pan in a small amount of olive oil, a head of carrots, and when they are ready, add the cibul (the wine is prepared more quickly).
Then add the stew to the steward, pick it up with a fork, and lightly brush it.
Carefully place the stew with vegetables into the container with pasta, mix, and place on serving plates.
You can add greenery to the top of the skin portion, it will be both more beautiful and tastier.

The classic recipe for navy-style pasta emphasizes the presence of regular stew, and it doesn’t matter whether it’s yowlovich, pork or dietetic, chicken. However, sometimes there is no stew at home, but I really want to cook this kind of herb. Then it sits like meat in the refrigerator or freezer.

Macaroni (be-yaki) – 100-150 gr.
Meat (chicken fillet, pork and yalovichina) – 150 gr.
Roslinna oliya (margarine) – 60 gr.
Cybula ripchasta - 1-2 pcs.
A great selection of spices and herbs.
Broth (meat soup) – 1 tbsp.

Preparation algorithm

You can use ready-made minced meat, which will speed up the cooking process. Since it is not minced meat, but fillet, then at the first stage you need to deal with it yourself.
Thaw the meat bits, cut into small pieces, pass through a meat grinder (manual or electric).
Peel, rinse, and cut into slices or small cubes. If you don't like the look of stewed chicken, then you can taste it with another grater.
In a small heated frying pan, sauté the margarine with margarine (take part of the norm).
In another frying pan, stir in a large amount of margarine and add 5-7 pieces of minced meat.
Mix two pans together. Salt, season with spices, add|add| broth, simmer under the lid over low heat for 15 minutes|minutes|.
Cook the pasta for the hour indicated in the instructions. Make the water angry, flush it out. Gently mix with|iz| We make minced meat.
The grass looks more appetizing because the animals eat the green stuff. You can use parsley, or other greens that your family loves. Puree, drain, and chop finely. The final chord is a splash of ketchup and tomato sauce.

For an hour, the recipe takes more than an hour, even if you use the original stew. These gentlemen try to experiment with not twisting the meat, but cutting it into small pieces.

Recipe for navy pasta with tomato paste

Sometimes there are people who, for whatever reason, do not follow the classic recipe for navy-style pasta, but are happy to eat the same herb, but not prepared with added tomato paste. As the main ingredient, meat is cooked; instead, with the same success, you can use ready-made stew, adding it at the very end.

Ingredients (per serving):

Macaroni – 150-200 gr.
Meat (pork, cowhide) – 150 gr.
Cybula ripchasta - 1-2 pcs.
Oregano, other seasonings, salt.
Sil.
Tomato paste – 2 tbsp. l.
Oliya for coating the tsibul and minced meat – 2-3 tbsp. l.

Preparation algorithm:

Prepared meat, which has slightly simmered, cut into small pieces, grind using a mechanical (electric) meat grinder.
Prepare the tsibul - peel, rinse, cut (grate).
Heat the pan and pour in the oil. Grease the tsibul on the heated oil until it turns golden color, with a suitable crust.
Add minced meat here. I'm going to smear it on the great fire. Then add salt and seasoning, tomato paste, add a little water.
Change the vogon, cover it with a crack, extinguish it, the process takes 7-10 minutes.
At this time you can print the boiled pasta. Cook in a large amount of salted water, stirring regularly to remove stickiness.
Throw on a dumpling, peel, drain the water, place in a frying pan, and simmer the minced meat. Stir and serve like this.

Strava is getting ready quickly, its secret is a delicious aroma and relish. For aesthetics, you can add green dill, parsley, and green cybula to the animal. To do this, wash the greens, dry them and cut them.

In principle, to prepare pasta in the Navy style, you need a small amount of dishes - a saucepan for boiling, cooking, pasta, and a frying pan for greasing the minced meat. You can change the number of dishes by speeding up the multicooker. It is important to know the optimal mixture of water and pasta, as well as choose the correct cooking mode. Bajano, brother, pasta, made from durum wheat, has less stench.

Ingredients (for 2 servings):

Minced meat (pork) – 300 gr.
Macaroni (pir'ya, lokshina) – 300 gr.
Chasnik – 2-3 cloves.
Cybula ripchasta - 1-2 pcs.
Salt, season, chalk pepper.
Oliya (roslinna) for lubrication.
Water – 1 l.

Preparation algorithm:

The first stage is coating the vegetables and minced meat. Set the “Spec” mode and turn on the oil.
Peel the tsibul, chasnik, rinse, cut, place in hot oil. Lubricate, gradually stirring for 4-5 minutes.
Add the prepared minced meat. Carefully separate it with a spatula and stir, so as not to burn on the bottom of the multicooker.
Now add some pasta to the multicooker bowl. The blame becomes even more intense, because they boil quickly, and spaghetti, which also has a very short cooking time.
Add salt|salt|, season. Pour in enough water to cover the pasta, if possible, less water is required, as indicated in the recipe.
Select the “buckwheat porridge” mode, boil for 15 minutes. Turn on the multicooker. Gently stir the cooked pasta. Place it on a dish and serve it to the table, you can add more chopped herbs.

Ingredients:

Ground meat mix (pork + cowhide) - 200 grams

Macaroni- 200 grams

Tsibulya rip parts - 1 medium size cibulin

Oil Roslinne - 2 tbsp. l.

Spices: salt, black pepper.

Greenery(for the bazhannyam) - crepe, parsley.

How to prepare naval pasta

1 . Boil the pasta until the inserts are in place. Whisk the pasta in boiling, salted water, stirring occasionally. After boiling the water, change the heat to a minimum and cook the pasta on low heat for 5-7 minutes, until ready.

2 . Rinse the cooked pasta under a stream of cold water. After this procedure, the pasta does not become sticky.

3. Finely chop the cibul and brush on olive oil until ready (remove from heat when the cibul begins to brown).

4 . Add minced meat to the pan.

5 . Steadily mix the minced meat with the tsibule. Add spices. In 15-20 minutes the minced meat will be ready. Add|add| pasta until minced, mix. Decorate with greenery (behind the bazhannyam).

Delicious naval-ready pasta

Delicious!

Navy Macaroni recipe

Beginning to joke around on the Internet for simple everyday herbs from simple products, we will definitely rub it in such a way as float style pasta. And in truth, what can be tastier and more accessible, rather than display this herb in your kitchen, the scraps that you don’t cook with love, everything will be suitable and will benefit the household. Ale, don’t care about those Navy pasta recipe- These are already classics, you still need to take them into account and present them correctly.

You can cook navy pasta in different ways, with different types of pasta germs themselves, with minced meat or stew, with different seasonings and additives, vegetables and others. In a frying pan in an oven, multicooker and steamer. From the simplest and most unpretentious recipes with products familiar to the people of the Radians, to the delicious and unusual flavors of navy-style pasta, all housewives use in their kitchens, variations on the theme of this flavor are no longer sufficient.

Recipe: Navy Macaroni with an Italian touch

Macaroni spaghetti - 300 grams.
Minced pork and cowhide – the ratio is 1:1, then 100 grams each.
Oliya sonyashnikova.
Tomato paste or hot or sweet sauce – 4 tablespoons.
Cibulinka – 3 pieces, medium size.
The water is boiled - flasks.
Season with strength for relish.

Boil the pasta until done. For an hour, chop the fillet and simmer for about 5 minutes under the lid in a frying pan, then add the minced meat, having previously defrosted its surface. Simmer all 15 khvilins under the lid on a medium or high heat, adding water periodically, then increase the heat to maximum and brush 10 more khvilins, add your favorite seasonings and spices, you can add black pepper and paprika, salt and spicy dried herbs. After the end of the hour, add tomato paste, add water, stirring steadily, do not remove from heat and do not remove the lid, you must simmer well and mix thoroughly.

Mix the minced meat with the squash and the paste with the pasta and serve, sprinkled with grated cheese, preferably a hot variety for piquancy.

You can also roast the tomatoes, otherwise the pasta won’t come out well, then add some good aromatic seasonings along with the tomatoes.

Recipe: Navy Macaroni with Stew

Classics of the culinary genre Navy pasta with stew It’s easy to prepare, but the taste is delicious, the stink in the world is fatty, sour, just a favorite recipe for rich people. Before cooking, it’s a must to stock up on some hot, yak stewed meat; the leftovers are made up of practically nothing but fat, and, unfortunately, there’s not as much meat in it as you’d like.

Macaroni - 400 grams, better than the tubes, the stink of the stew itself.
Stew - one jar will be enough.
Tsibulya - 3 pieces, better take more Tsibulina.
The strength of the black chalked pepper.
Oliya sonyashnikova.
Morkvina – 2 pieces of medium size.
Greens - for the eggplants, a good bit of dill and parsley.

While we put the pasta in and cook it on a small flame, cut the zucchini and carrots, put them in a frying pan, having first heated the oil in it. Lubricate 5 khvilins as needed, then add salt and pepper, change the fire, and extinguish 5 more khvilins. Now add the stew directly with the fat, stir well with a fork, stir and grease another 10 pieces.

We mix the pasta with the stew, sizzle the greens and eat the sore cheeks.

Recipe: Navy Macaroni with Tomato Paste

Macaroni – 400 grams.
Yalovichi minced meat - 200-300 grams.
Tomatoes – 5 pieces of medium size, choose the ones that are softest and softest.
Watchmaker – head (6-7 teeth).
Boroshno - 2 tablespoons.
Pepper, salt|salt|.
Cibulina – 2 pieces of medium size.

The minced meat must first be defrosted and mixed with seasonings and salt. Let the pasta cook and add salt to the water. Tim will spend an hour cutting up the tsibula and chasnik into larger cubes. Heat the oil in a frying pan and put the chameleon in there and brown it. Then add the minced meat, mix gradually, and cook for 20 pieces over medium heat.

Before preparing the tomato paste, sprinkle the vegetables with dill, then remove the skins. Using a fork, crush the tomatoes and simmer them over a small fire until a uniform porridge comes out. Tomatoes go well with a seasoning like oregano. Simmer the paste for 10 minutes, then add it to the minced meat from the tsibule and chasnik, mix steadily, cook under the lid, the heat can be reduced to a minimum. Mix the prepared pasta with minced meat and tomato paste, serve with greens.

Recipe: Navy Macaroni in Multicooker

Progress collapses secondly, and sometimes it’s raining down, Fleet pasta in multi-cooker Most gentlemen have become known as the lucky masters of this technology. The country is getting ready on its own, your hour will need a little extra time until 10-15.

Macaroni - 400 grams, you can take a small turtle, it looks really beautiful.
Minced meat, pork or cowhide, or you can have chicken minced meat - 400 grams.
Cibulina – 3 medium things.
Sauce or tomato paste – 3 tablespoons.
Salt and pepper, dried herbs, basil, dry chasnik - or whatever.
Oliya Vershkova and Roslinne.
Dill and parsley - a bunch of them.

Frost the minced meat and add salt and pepper. Cut the zucchini into slices and place it in the multicooker, pouring the oil first - the “boiling” or “greasing” mode, no more than 5-7 minutes are required per hour. After this hour, add the beef and minced meat, mix well so that the breast does not brown, it will take up to 15 minutes for brushing until the minced meat is browned.

It is necessary to place pasta in the multicooker and add water so that the products are fully covered, but do not overfill, no more than 0.5 cm more than 0.5 cm of pasta. The truth is that with too much water, the pasta will get very boiled and sticky, but we don’t care. Now add tomato paste or sauce and top off the oil directly onto the pasta. The standby mode is “float” - the axis is now ready and will be ready. Don’t forget to cover our pasta with a lid – 45 quilins are needed in an hour.

Now serve, generously season with herbs. You can grate the cheese immediately after turning on the multicooker, while the pasta is still hot.

Recipe: Navy Macaroni with Mushrooms

Macaroni – 400 grams.
Mushrooms - butternuts or chanterelles, or pecheritsi - 200 grams.
Chicken minced meat – 300 grams.
Sweet pepper - 1 piece.
Morkvina - 1 piece.
Cibulina – 2 pieces.
Basil greens and dill - bunch by bunch.
Salt and red pepper, black pepper.
Broth – 1 cup.

Thaw the minced meat and add salt and pepper. Cook the pasta in salted water. For an hour, prepare all the vegetables: zucchini, pepper, carrots - cut into cubes. Just cut the mushrooms into large pieces.

Coat the fish with mushrooms on a small fire with 10 khvilins, add carrots, cover with a lid and grease another 10 khvilins, then add the minced meat. Add sweet pepper and seasonings to the pan. Simmer under the lid, adding broth periodically - 10 minutes are needed. Mix the prepared vegetables and minced meat with the pasta, and sieve the greens.

Recipe: Classic Navy Macaroni

Such grass, yak Navy pasta with minced meat I like practically everything, they are prepared with different types of pasta sprouts, such as “ribs”, Italian spaghetti, short tubes familiar to us, “turtles”, etc. Smut - do not overcook the pasta, the stink will be worse than the crumbs, mixed with hot minced meat, the pasta will quickly go into the pan or oven.

Macaroni – 400 grams, as much as you need to feed your family.
Cibulinka – 2 pieces of medium size.
Minced meat - 200-300 grams. I like yowl and pork, and if there is no pork, go with yowl.
Strong and chalked black pepper.
Oliya sonyashnikova for lubricant.

Heat a frying pan with olive oil, and while it is warming up, cut the sirloin into cubes. Place the cibulins in the frying pan until the trouts are browned, then add the frozen minced meat thoroughly until it becomes homogeneous when stirred, without breasts. Do not burn the fire in the middle, you need to put out the minced meat under the lid, then let it be a small stretch of 10-15 khvilins. Then change the heat and brush the minced meat with squash until about the same time, add salt and pepper. Stir constantly, fragments of minced meat may burn slightly.

Cook pasta according to package instructions. After they are ready and the minced meat is thoroughly coated, mix the ingredients and serve with finely chopped herbs.

Sieve pasta navy style to the list of the simplest recipes ourvidkuruch. This kind of herb can be prepared for the treatment of illnesses and in this way the great homeland can be regaled with a daily meal or evening meal. As the main ingredient, in addition to pasta beans, you can stir up different types of minced meat and make a special stew.

Ingredients: 170 g of peppers (pasta), 260 g of mixed minced meat (pork + cowhide), cibulin, salt, fat for greasing.

Fleet Macaroni

Approximately 2 liters of clean filtered water is poured into the saucepan. It’s best to salt it very quickly. For this amount of radish, 2 teaspoons of fried salt is enough. Immediately after boiling, the water begins to dry out. With frequent stirring, the pasta is cooked for 8-9 minutes, after which it is tossed into the pan. It is important not to overdo the cooking time.
Cubes of peeled cibulin are coated with some fat until the edges of the cubes are clear and lightly golden. The best way to work is in the middle.
Place minced meat in a frying pan. Once the food is lubricated, the meat will not darken on the outside. From time to time, these large pieces need to be broken up with a spatula. For example, salt the ingredients for flavor.

To finish cooking navy-style pasta with minced meat, you need to add the boiled peppers into a frying pan before the meat and mix the ingredients.

How to make money with chicken minced meat?

Ingredients: a whole pack of pasta sprouts (400 g), fat for greasing, spiced chicken minced meat, white cibulin, aromatic herbs, salt for relish. How to make pasta with chicken minced meat savory will be revealed later.

Beforehand, the pasta is boiled in salted water until ready. Given the stench, you don’t have to leave so limp. The finished product is poured onto a drain and lightly rinsed with cold water.
Fried tsibula cubes are coated with the selected fat until golden brown. Next to them is the chicken minced meat. The ingredients are prepared for 8-9 quils at a time with constant stirring. During the process, you can add aromatic herbs for flavor.
After washing, the finished pasta is placed in a frying pan with greased minced meat. Warehouses are well mixed.

To make the herbs more appetizing, you can add crushed herbs.

Simple recipe with stew

Ingredients: 280 g of ribs (pasta), a standard can of beef stew, a large cibulin, half a carrot, salt for relish, freshly ground pepper, fat for greasing.

Cooking navy-style pasta with stew is especially easy and quick. Golovne, for which you choose a yak meat product. The jar is not to blame for one fat and veins to become pinched. Go for the chicken, the pork, and the yavych stew.
The ribs are boiled in a large amount of salt water. For each 100 g of pasta extract, take 1 liter of liquid. The exact instructions are indicated in the manufacturer on the package.
While the pasta is cooking, you can start preparing the vegetables specified in the recipe. From the very beginning, the cibul is cut into even smaller cubes. Then - a third of the carrots on the third of the middle halves.
Cook the vegetables until soft and brush them with fat. Then they reach the entire can of stew. At the same time, the ingredients are being prepared for another 7-8 hvilins in the middle of the fire. For relish, you can add salt and pepper to them.

Grease the pan and combine with the boiled pasta. Strava can be served hot at once.

Navy-style macaroni in multivarts

Ingredients: 330 g of minced meat (preferably from stock), cibulin, fresh seasoning until relished, salt, 280 g of pasta, spices.

In the “Vipichka” program, we’ll get the little cubes of tsibulya wet beforehand. The stench is becoming appetizingly red. Cybula lovers can cut it larger. How far does the chipped watch reach? You can even just let it go through the clock.
Add seasonings to the frozen minced meat. Paprika is a wonderful choice for this licorice. Bring the meat to the vegetables and brush until done.
In a warm bowl you can cook some kind of pasta.

To finish cooking the navy-style pasta in the multicooker, mix the cooked product with the meat directly into the bowl, then activate the “buckwheat” mode for 12-15 minutes.

Added tomato paste - a la bolognese

Ingredients: 450-470 g of homemade minced meat, 220-270 g of pasta sparrows, 4 large tomatoes and 1/3 bottle of tomato paste, cibulin pulp, 3-5 chasnik cloves, fat for lubricating.

To prepare this recipe, you need to use a multicooker. Come on, I’ll adapt the model, since there will be no chance of vikorism in such rare regimes.
From now on, in the program, for lubricating purposes, cibul cubes are prepared. Vegetables can be cut into pieces of any size - to suit your taste.
Boil the selected pasta in salted water until al dente. During this process, grind 7-8 khvilins.
Homemade minced meat is added before the vegetables. Immediately salt the masa, moisten with crushed squash, then cook in the same program until the meat changes color.
Next, put the paste into the bowl (you can dilute it minimally with warm water) and add chopped tomatoes.
The mode changes to “Discharge”. Nyomu Strava prepares 12-14 hvilin.

Mix together a medium saucepan with boiled pasta and brush the bowl for another 6-7 pieces.

Sitna strava with meat

Ingredients: pulled pork, medium carrots, 580 g of bow pasta, half a pack of top butter, spices and flavor.

Cook the pasta and meat in salted water until ready. While remaining in the pan, you can add bay leaf, black peppercorns and other aromatic spices.
The cooled meat is finely cut with a sharp knife or passed through a meat grinder.
Rub the carrots in thirds with the middle or other slices, then brush them with a splash of topped butter. The vegetables will soften and become rosy.
Meat is added before the carrots. Melted butter that is left over is poured into the food. Add boiled and washed pasta.

Before the components are completely ready, you need to grease 5-6 pieces of bread over high heat.

Cooking with chicken minced meat

Ingredients: 320 g of chicken mince, 340 g of pepper (pasta), cibulin, fresh savory tea, licorice, melena, paprika and any seasonings for chicken, salt, 1 liter of filtered water.

At the multicooker you can make pasta with minced chicken. For this reason, we need to detail the cibula in front of the cubes. Vegetables need to be coated in some kind of fat until golden brown. For relish, before frying, add small cubes to the chasnik.
Place the minced meat on the bowl. Continue with normal lubrication. Large pieces of meat need to be broken with a spatula after stirring.
Dry pasta is left to dry before frying. Add salted boiled water. You can immediately add your choice of seasonings.

In the “Buckwheat” program, 15-17 khvilins are prepared under the crust. There is no need to mix any components during the process.

How to cook navy-style pasta: recipes with vegetables, mushrooms, chili peppers, a classic recipe and navy-style pasta in a multicooker.

Navy-style macaroni is one of those ingenious herbs that combines delicious taste, ease of preparation and availability of products. It is ideal for a hearty dinner.

When this grass appears, it is still unknown. According to one of the legends, they first began to prepare grass from local meat and frozen meat for sailors: these products could be stored for a long time in the hold, which allowed the crew to survive during long voyages. According to another version, navy-style pasta resembles the Italian herb that was prepared from the mouth and meat crunch. As if it weren’t there, it seems like it was true that the sailors gave pasta and stew to the soldiers during the hour of war.

Navy pasta can be prepared in a variety of ways. While the classic recipe emphasizes minced meat, cibul, spices and pasta, other variations of this herb allow you to add vegetables, tomato paste, mushrooms, fish and seafood to the traditional ingredients. You can prepare naval pasta with different types of meat - pork or minced yowl, chicken, sausages, stew, minced meat. And the new flavors will add your favorite seasonings to the taste of the herb.

How to cook navy-style pasta: recipes

1. Recipe 1.

You will need: 200 g of pasta, 30 ml of dormouse oil, 200 g of minced meat, 1 cibulin, salt, pepper, chopped greens.

In a saucepan, bring 2 liters of water to a boil, adding 20 g of salt. Boil the pasta according to the recommendations on the package and place on a sieve. Finely chop the cibul and coat it with olive oil until golden brown (you can add it to the olive oil to make it tastier). Place the minced meat in a frying pan and coat, gradually breaking it into small pieces, add pepper, salt, add pasta and simmer for another 5 minutes. Once cooked, Navy-style pasta can be served with tomato sauce or melted hard cheese, sprinkled with chopped herbs.

Recipe 2

You will need: 300 g of pasta, 400 g of minced meat (half cinnamon with pork or chicken with turkey), 40 ml of olive oil, 2 cibulini, 4 tablespoons of tomato sauce, 1.5 bottles of water, 2 eggs, salt, black chopped greens .

Twist the minced meat into a mince with one cibul, place it in a frying pan with some oil, let it heat up and pour in water. Stir and simmer for 5 chickens. When the water comes to a boil, add another chopped cibul and spices to the minced meat, mix and cook under the lid until the cibul is soft. When the minced meat is browned, beat the eggs into the frying pan, stirring vigorously so that the stench does not accumulate, add tomato sauce, mix everything well and simmer for a little while. Boil the pasta according to the standard recipe: for 300 g of product – 3 liters of water and 30 g of salt. Add the cooked pasta to the minced meat, cover the dish with a lid and let it sit well. Serve with greens.

Recipe 3.

Knowing: 250 g of Kuryacho submarine, 250 g of macaroniv, according to the oregano ibyshi -melnichi pepper, sil, alia, 1 carrot, 2 malt pkei, 1 Tsibulin, 2 are not a little somidori, 6 clickeepers, a bundle.

Wash all the vegetables. Place the minced meat in a heated frying pan with olive oil, add salt, add oregano, add pepper and let it brown, stirring occasionally. Boil the pasta in 2.5 liters of water with 25 g of salt. Grease the thinly sliced cibul and add to the minced meat. Peel the carrots, remove the skins from the tomatoes (make cross-like slits in the stems, soak in hot and then cold water), and remove the flesh from the peppers. In a small bowl in a small amount of oil, simmer until ready to dice the peppers and carrots, then add the tomatoes, thinly sliced chasnik, add salt and simmer for 7-8 minutes. When the vegetables are softened (or not fully cooked), combine them with minced meat and simmer over low heat, adding the cooked pasta. Serve a side portion of chopped greens.

Recipe 4

You will need: 250 g of tube pasta, 150 g of minced chicken and any mushrooms - pecheritsa, chanterelle or boletus, 1 bell pepper, 1 cibulin, meat broth, 1 carrot, rosemary, minced parsley, .

Wash all vegetables, dry and clean. Salt and pepper the minced meat. Grate the carrots into thin slices, cut the sweet pepper into thin slices, the cibul into small cubes, and chop the mushrooms into pieces. In one pan, brown the cibul, in another – carrots with bell peppers, mushrooms and parsley, in a third – minced chicken. Now let’s put it all together: add stewed vegetables with mushrooms, greased sirloin, boiled pasta and a bit of meat broth to the minced meat. Mix everything well and heat until the juice is completely evaporated.

Recipe 5.

You will need: 300 g of any minced meat (as required), 250 g of pasta, 1 cibulin, a dash of top butter, a dash of melted butter, salt, season until relished.

Finely chop the cibulin. Add a top of oil to the multicooker bowl, set the tsibul to 15 minutes in the “Vipichka” mode. When the hour is up, add the minced meat, mix and cook 15 hulls in this mode. After boiling the pasta, mix with the meat filling and add water to completely cover the pasta, add salt, melted butter, season with pepper and set to “Pilaf” mode. The herb will be ready in about an hour, so the multicooker will sound a sound signal. When the pasta is ready, stir again and serve with greens. Experiments are underway: grass can be prepared with tops, carrots, chasnik and other vegetables.

Recipe 6

You will need: 200 g of any minced meat, 3 tomatoes, 300 g of pasta, olive oil, 1 chili pepper, 1 cibulin, salt, herbs.

Remove the skins from the tomatoes (make cross-like slits on the surface of the fruits and submerge their stems in hot water, and then in cold water) and puree them in a suitable blender. Boil the pasta until ready. Peel the hot pepper from the core and cut it into small pieces, just like dry chili – grind into powder. Finely chop the cibulin and brown it on olive oil. Coat the minced meat in a large frying pan, add greased chicken, pasta, tomato puree, chili pepper, salt and cook another 15 khvilins, stirring regularly. When serving, decorate the greens with circles of hot pepper.

How to cook navy-style pasta deliciously, or better yet, empty concoctions (tubes, ribs, spirals): the idea is that if the stench is filled with minced meat, the herbs will come out “just finger licking”, and the plates will be savored. It is even more important to buy pasta made from durum wheat, without adding beans - only the same kind of wheat.

Fantasize and delight those for whom you cook with love with savory navy-style pasta. Delicious!