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 and 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 permitted for public catering.

So let's get ready navy pasta at home, there is no other option.

As a child, I really loved this dish. And now too, although I cook very rarely.

For this dish, boiled meat was usually used, with the broth from which some kind of soup was cooked. I especially always liked it when meat from .

Just boiled meat was not often eaten just like that, especially by children. So we needed a recipe that would allow 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 reasons. I still remember these red packages with a drawing of a cook. They cost 37 kopecks back then. I even remember the location of the shelves in the supermarket where packages of noodles were kept.

But when pasta appeared at home - thick, gray, very tasty - then naval pasta was a must-have dish.

For navy pasta you will need:

• Boiled meat. Beef was most often used. Here 150 grams.
• Pasta. Quantity - according to your appetite.
• Onion. small onion.
• Salt to taste.
• Freshly ground black pepper to taste.
• Butter in which we will fry the minced meat.

Cooking pasta naval style.

Let's start with the meat.

Take a piece of boiled meat and a meat grinder or blender.

We grind the meat in a meat grinder or break it up with a blender.

Finely chop the onion.

We will cook in parallel. The time it takes for the minced meat to cook is just enough to boil the pasta. In any case, the “sauce waits for pasta” principle also works here, so you can start cooking the meat before you start cooking the pasta.

Because here's the thing, there are a couple of dishes that I cook exactly the way I remember from childhood. This is navy pasta, and...

So, with an unwavering hand, I break the pasta into small pieces. I know that you can’t do this with pasta, or rather, it’s highly not recommended, but eating such broken pasta is much more convenient, especially for children, and my memories suggest that this is exactly what they did with Soviet pasta.

Boil a pan of water, salt the water and add the broken pasta to the boiling water. Cook them until al dente, following the cooking time indicated on the package.

While the pasta is cooking.

Heat the butter in a frying pan, a lot of it, since the minced meat will absorb a lot of oil.

Fry onions on it. Fry until the smell is strong and the color begins to change to golden brown.

Everyone has probably heard about such a dish as naval pasta. Their recipe cannot be called complicated. It's very tasty and satisfying. And preparing this dish is simple and easy if you know some of the features and study the recipe.

A little history: how did the dish come about?

Some people think that such pasta was invented by sailors during long voyages. And there is some truth in this. It is believed that it was the coquis (ship's cooks) who invented and first began to use such a recipe.

It is known that conditions on the ship are not the best (especially during long voyages). Ordinary people who are not accustomed to constant motion may experience seasickness. There is one more feature: while modern ships may have refrigeration units, older ships did not have them. This means that making large supplies of a variety of food was simply pointless. Yes, sailors could catch fish periodically, but it was simply impossible to eat it all the time. And such a product does not go well with every side dish. But you can eat meat with cereals, pasta, and vegetables.

How to store meat? On ships, this was done in large barrels, cutting the pulp into pieces and filling them with a large amount of salt. This dish was called corned beef. This same corned beef was what the sailors had to eat. And then one day a cook started cooking pasta and thought about what to serve it with to make such a meal nourishing and tasty. And it occurred to him to use salted meat from barrels. He fried it and mixed it with boiled pasta. And to combat the excessive saltiness a little, a large amount of spices was added. This is how this recipe came about.

Since then, the dish has been often prepared on ships. They allowed us to get enough. And the sailors did not argue over the fact that someone got more meat (after all, it was all distributed evenly). Today, such a simple recipe helps housewives if they need to cook something tasty and quick. This dish is served in canteens and even restaurants.

Cooking technology and ingredients used

How to cook navy pasta? Is there a basic classic recipe?

The first ingredient is pasta. Almost everyone knows how to boil them, there’s nothing complicated about it. 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 use others: noodles, horns or ears. This will not affect the taste, but you can experiment with the appearance. Cook pasta in salted 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 also use 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 ordinary stew is quite suitable.

The classic recipe involves the use of spices, so don’t skimp on them. Variations and innovations are welcome. So, you can add basil, ground pepper, oregano to the dish. Add more greens to make the navy pasta flavorful. Add garlic or green onions.

The decisive stage of preparation is combining the pasta with meat. This should be done at the moment when everything is ready. Boiled pasta is added to the frying pan with the fried minced meat, after which everything is thoroughly mixed and heated over the fire for a minute.

Several navy pasta recipes

You can make this dish in different ways. Below are several recipes.

Classic navy pasta recipe with meat

To prepare this dish you will need:

• 300 g 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.

Boil the pasta. To do this, put a pan of water on the fire, add salt and after boiling, add the pasta. Stir the pasta constantly to prevent it from sticking. Make sure that the products do not overcook, otherwise they will turn into porridge. Once ready, drain the pasta in a colander, rinse with cold running water and toss with butter (this will prevent it from sticking until mixed with the meat).

Now get to 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 just 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. It is better to cover it with a lid so that the pasta is soaked in the sauce and the dish does not get too dry.

Navy 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 the pasta in salted water, drain in a colander, then rinse and add a little oil, mixing everything. Now move on to preparing 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 the 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 until everything is ready. Don't 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.

Navy pasta with vegetables

To prepare them you need:

350-400 g mixed minced meat (beef and pork),

• 1 medium sized eggplant
• 3 tomatoes
• 1 carrot,
• 1 onion,
• 4 cloves of garlic,
• 2 bunches of basil greens,
• 1 pinch ground black pepper,
• 30-40 g butter,
• salt to taste.

Prepare all ingredients. To do this, cut the eggplant into cubes, grate the carrots, peel the onion and cut into half rings. Peel the tomato (to do this, first pour boiling water over it) and cut into pieces. Boil the pasta, rinse and season with butter. Finely chop the basil greens and chop the garlic using a garlic press. Now fry the minced meat with onions and carrots in a frying pan with heated oil. After 3-5 minutes, add the eggplants, and after another 7 minutes, add the tomatoes. Stew all the vegetables until tender, add herbs, garlic, pepper and salt, and then mix everything with the pasta.

Navy macaroni and 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 hard cheese,
• 3 tablespoons vegetable oil,
• herbs, salt and spices (all to taste).

Boil the pasta, remembering to rinse it with cold water and season it with oil to prevent sticking. While the pasta is cooking, you can start making the sauce, but do not overcook the pasta and stir it occasionally. For the sauce, peel and finely chop the onion and fry it with the minced meat until golden brown, then add a little water and simmer until done. Add spices, salt and herbs at the end, and then pasta. Grate the cheese and also place it in the pan after the pasta. Continue stirring until the cheese melts. Turn off the heat and serve the dish.

Secrets of cooking naval pasta

Whatever the recipe for the dish, some tricks will help make it more delicious.

• Salt the water before adding pasta to it. For every liter of water you will need approximately 1.5 teaspoons of salt.
• You need to cook the pasta in a lot of water, otherwise it will stick together.
• Pasta should not be too soft after cooking.
• To keep the meat (or minced meat) juicy and soft, first lightly fry it and then simmer with a little water.
• Use your favorite spices and seasonings to give the dish an original taste and mouth-watering 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 rich.

We can only add that naval pasta is an easy-to-prepare and very tasty dish, so take note of it.

• beef 500 grams;
pasta 300 grams;
• onion 2;
• butter – 2 tablespoons;
• Vegetable oil for frying, salt, pepper.

Cooking pasta with meat navy style.

Boil the meat in salted water. Use purified water. Finely chop the onion and fry in vegetable oil until transparent.

Twist the meat together with the onion, then put it in a deep frying pan, add a little broth, salt and pepper. Our little secret will be a pinch of sugar added to the minced meat. Simmer the minced meat until it gains flavor.

Place the pasta in boiling salted water. Cook according to the instructions on the package. Cooking time may depend on the pasta recipe. In any case, try not to overcook them, then drain them in a colander, transfer them to a saucepan and add butter.

When the pasta is oiled, you can transfer it to the frying pan with the minced meat, stir and fry a little more. Let it brew for 5 minutes and serve.

Here is another recipe for pasta with minced meat. It is chosen by supporters of Italian cuisine. Well, what Italian would eat pasta without tomato sauce?

Ingredients:

• 300 grams of pasta;
• 450 grams of minced beef;
• 1 medium onion;
• 1 medium carrot;
• 2 fresh tomatoes;
• 4 cloves of garlic;
• 50 ml vegetable oil for frying;
• 2.5 teaspoons fine sea salt;
• 2 tablespoons butter;
• freshly ground black pepper.

Peel the onions, garlic and carrots. Finely chop the onion and carrots, chop the garlic with a knife. In a high frying pan over low heat, fry the onions and carrots. When they turn golden, add garlic. Then add the minced meat, spreading it evenly over the pan with a spatula. When the minced meat is browned, chop the tomatoes coarsely and add to the minced meat. Gradually add boiling water, stirring until done.
Add some salt and pepper.

Pour water into the pan, after boiling, add salt and pasta. Mix.
Drain the finished pasta and add butter. Place minced meat on top.
Bon appetit!

One of the most popular dishes in Russia is pasta. Today, many pasta factories produce them in a huge assortment; they differ in size, quality of flour from which they are made, even 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 some imagination when she was preparing dinner for her dear sailor husband, and as a joke, of course, she called it that way; her husband liked the joke, as did the dish itself. He boasted to his friends, and they demanded that their wives find out the recipe and prepare it immediately. You don't need to run anywhere, read this recipe. Navy pasta is prepared in different ways; it can be made from or. This cooking option is navy pasta with boiled meat. You can take any meat, the main thing is to boil it until tender and finely grind it in a meat grinder.

Taste Info Pasta and pasta / Navy pasta

Ingredients for 3-4 servings:

• Any pasta - 600 g;
• Meat (pork, beef, lamb) - 300 g;
• Onions - 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 navy 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, about 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, add 1 bay leaf to the broth; you can add other spices you like. Cool the finished meat. You may need the broth for preparing 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, grind it in a blender or using 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 and 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 the stove on to medium level, grease the frying pan with oil, and put it on fire. As soon as the oil heats up, put the onion in the frying pan, sauté for 2-3 minutes, add the chopped meat, mix everything, and heat over low heat for about 5 minutes.

At this stage, you can add 3 tbsp if desired. tomato juice and simmer the meat a little in it.

Place the heated minced meat into the pan where you cooked the pasta; carefully, so as not to make a “porridge”, mix the ingredients. This can be done differently, put pasta in the frying pan with the minced meat. A matter of taste. Stir. The dish is served hot, freshly prepared.

You have prepared very tasty navy-style pasta with boiled meat. Can be served.

• This dish can be prepared with raw prepared minced meat. In this case, the minced meat is fried with onions until cooked, then the pasta is added.
• The broth left over from cooking meat can be used to make an excellent gravy or sauce. Heat 2 tablespoons of tomato paste in a frying pan, add 1 cup of broth, and boil. Don't forget that the broth already contains all the spices.
• Do not cook pasta over high heat, it can quickly boil and lose its shape. Choose pasta made from durum wheat; it will not stick together when cooked.

I would like to offer you a well-known and truly masculine dish - naval pasta. I noticed that now very few people know how to cook it. Many people add tomato paste, tomatoes, stew. I even saw a recipe with cilantro! But in its classic, pristine, so to speak, form it is ground beef, onions, salt, pepper and pasta. All!

Corned beef, most often beef, was used as minced meat. Onions are rich in vitamins and helped fight scurvy. Pasta is easy and long-lasting. Well, tell me, where does the navy, with its months-long cruises, have access to fresh vegetables?

Navy pasta

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A truly masculine dish – navy pasta! Nowadays very few people know how to cook it, so we are publishing a classic recipe.

Ingredients

(check all available)

• 500 g beef
• 300 g grams of pasta (preferably tubular or shelled)
• 1 large onion
• Salt
• Pepper

• Preparation: 5
• Cooking: 70
• Servings: 2

Preparation

• 1. Cook beef for pasta navy style

• 1.1. Boiling the meat will take most of the time. But this can be done in advance and save time. So, put a three-liter pan of water on the fire and wait until it boils. When this happens, add the meat to the pan. Boiling water will seal the meat, and it will not lose juice or boil over. Salt and throw in five peppercorns. Let it cook.

• 2. Fry the minced meat

2.1. After 30 minutes, check the meat - most likely it is ready. Cut the meat into pieces and pass through a meat grinder.

2.2. At the same time, place the pasta water in a clean saucepan and let it boil.

2.3. Finely chop the onion and fry it in vegetable oil until half cooked. Add the minced meat to the onion, stir and leave it in the pan over low heat. To prevent the minced meat from drying out, periodically add the broth obtained when cooking the beef.

• 3. Cook pasta

3.1. As soon as the water boils, salt it generously, add a little oil and cook the pasta in it. Ideally, they will be slightly undercooked - al dente, as the Italians say. Then discard the pasta and mix with the minced meat. Navy pasta is ready!

Notes

Quick navy pasta recipe

There is also a quick version of the recipe - the meat is immediately cut into cubes, like goulash, and fried. And only then do they make minced meat. Fried meat gives great flavor!