Navy pasta is perhaps the most Soviet recipe from those that we inherited from the period of developed socialism. A hearty, tasty dish was affordable, and therefore they loved to cook it in Soviet families, and they also entered it on the menu of all public food outlets, kindergartens, in workers and student canteens. Not to mention the army and navy, where the classic navy recipe for pasta was also used frequently. And today, many housewives recall this dish when you need to quickly, nourish and inexpensively feed your family dinner. As before, pasta with stew is a universal dish for students, tourists and bachelors.

By the way, the recipes for cooking pasta in a naval manner divorced over time with many different ingredients.

Navy pasta - Soviet recipe

For starters - cooking according to the old Soviet canons. You won’t believe it, but real GOST pasta in the navy did not prepare in the same way as our mothers and grandmothers served them to the table. Here's how naval pasta is presented in the famous 1955 recipe book for delicious and healthy food.

We give in summary:

  • pass meat (pork, beef or lamb) through the middle grill of the meat grinder;
  • melt fat in a pan and fry minced meat on it;
  • put the fried meat with fat into a saucepan, add the finely chopped onions previously sautéed in butter, add a little broth and stew the minced meat until cooked;
  • boil large pasta until tender in a large amount of salted water and drain the broth;
  • mix pasta with meat, warm again.

Important! For pasta in a naval way, pasta is not washed during cooking, but simply drained.

It looks like a real recipe. But we used to see Soviet pasta differently. In home kitchens, they were usually prepared using boiled meat, minced through a meat grinder. Thus, two tasks were solved at once - the broth was ready for a full first course and meat for a satisfying second.

Boiled beef (a piece of 400 g was boiled) was rolled through a meat grinder, chopped onion (1 head) was fried in butter to enhance the taste, and then meat was added to it. Everything was fried, pepper, salted as necessary and mixed with boiled pasta or horns. Moreover, any meat was used, even the oldest and sinewy. As for the type of meat, it was prepared from pork, but beef was preferable.

Classic navy pasta with minced meat

Another recipe from the collection of fast food dishes is navy pasta with minced meat. In this case, the cooking becomes almost lightning fast, as the raw minced meat is fried very quickly and most of the time is spent only on boiling pasta.

Prepare:

  • a packet of pasta of any type - 400 g;
  • minced or mixed beef - 400 g;
  • vegetable oil - 3 tablespoons;
  • butter - 50-60 g;
  • a clove of garlic and a bay leaf;
  • pepper, salt to taste.

Working process:

  1. We put water in a large pan to cook pasta.
  2. Fry chopped onion in vegetable oil.
  3. In the meantime, let’s get some minced meat. Scroll the meat through a meat grinder or use the prepared meat.
  4. Add the minced meat to the onion and fry over low heat before evaporating the liquid from the meat. As the meat turns white, and then it becomes a little ruddy, salt, pepper, put in it a lavrushka and chopped garlic.
  5. Add the butter, cover with a lid and let it reach for about three minutes.

Pour the water from the pasta and mix gently with minced meat.

With minced chicken

It is prepared in the same way as in the previous recipes.

For a pound of minced meat is taken:

  • 400 gram packet of pasta;
  • three to four tablespoons of vegetable oil;
  • one medium-sized onion;
  • and spices.

Minced meat, spices, and then boiled pasta are added to the fried onions. Some housewives, to diversify the taste and appearance of the dish, fry carrots with onions and grated on a coarse grater, and pour a generous handful of chopped fresh dill into the finished dish.

With the addition of tomato paste

A slightly sharper and more pronounced taste is obtained when tomato paste or tomatoes are added to the minced meat.

It is done like this:

  1. Finely chop the onion and fry for about five minutes in preheated vegetable oil (2 tbsp. L.). Add a couple of cloves of crushed garlic.
  2. Transfer the minced meat (600 g) into the pan with the onion and, stirring with a spatula, cook for about 10 minutes. All the lumps should disappear, and the minced meat should be slightly fried until golden brown.
  3. In the stuffing put two tbsp. tablespoons of tomato paste and stir. After warming the meat and pasta for a couple of minutes, pour half a glass of water, add salt and pepper to taste and let it boil over low heat for about five minutes.
  4. Mix everything with boiled pasta.

While serving, sprinkle the dish with grated cheese and garnish with chopped parsley.

With minced meat and cheese

The classic navy pasta recipe can be changed by adding a touch of French cuisine to it.

This will require a little grated cheese. Put the pasta into the prepared minced meat, fried with onions and spices, mix and immediately add a glass of grated hard cheese to the hot mass. The cheese should melt a bit, so hold the pan a little over the smallest fire.

With minced fish

An original dish will turn out if you cook navy-style pasta with minced fish.

Any fish fillet is suitable for him, but it can be combined in equal proportions of squid and chum salmon.

You can cook from any other marine fish, for example, macrorus is suitable.

For 400 g of fish, the same amount of pasta is taken.

  1. Turn the fish through a meat grinder or finely cut into cubes.
  2. Put onion in half-rings fried and evaporate all the liquid.
  3. Seasoning with fish spices, pepper, salt and put boiled horns or shells in this aromatic fish mass.
  4. Stir and serve.

With mushrooms

Mushroom pasta can be made on the basis of a prepared dish with minced meat. In this case, it remains only to fry 300 g of champignons and put in the prepared pasta with meat. The taste will be richer, and the aroma is simply magical. But if you decide to cook lean pasta, then you can do without mincemeat at all. In this case, mushrooms are cut into boiled pasta, sliced ​​and fried in vegetable oil. Onions are also fried separately, which is also introduced into pasta. A little salt, pepper - and the dish is ready!

For 400 g of pasta, take the same amount of mushrooms, frying oil and one large onion.

In a slow cooker

For 300 g of pasta we take 350 g of minced meat.

  1. Finely chop one onion, mix with minced meat and, pouring three tablespoons of oil into the multicooker bowl, set the baking mode.
  2. After 10 minutes, the minced meat will turn white and water will evaporate from it, put dry pasta, salt, pepper and add other seasonings that you like.
  3. It remains only to add hot water - it needs a little, so that it does not even completely cover the pasta.

It is advisable to glance in the cooking process and add water if necessary. It will be better than pouring water and making porridge from pasta. Similarly, in this smart pan you can make pasta with stew. Preparing pasta in pilaf mode. When the bell rings, we put it on plates and sprinkle everything with fresh herbs.

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