There are two classic naval pasta recipes: with stew and minced meat. Everything else is a variation on the theme of Soviet and Italian cookery, based on the main principle of "haute" home cooking - put everything in the fridge.
The naval pasta recipe appeared in our country in the 50s of the last century. The simple and hearty dish quickly gained popularity. Then, for the preparation of minced meat, as a rule, far from the best pieces of meat were used, often with veins and cartilages. Now, when the times of food shortages are in the past, such an approach would rather fall into the category of advice on how not to do it.
The key to really tasty naval pasta is minced meat made from good beef. You can get confused and turn the meat in a meat grinder, but it's easier to buy minced meat in a store, making sure of its high quality. When choosing the main criterion - composition: 100% beef. The product should be free of onions, garlic, salt, pepper, soy protein and other additives. Many housewives in the home kitchen 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 naval pasta, as it will excrete excess fat.
Soviet classics
Ingredients for 4 servings:
- Pasta (any) - 500 g
- Minced beef - 400-500 g
- Garlic - 2-3 cloves
- Bulb onions - 1 pc. (preferably large)
- Butter - 50 g
- Vegetable oil - 3 tablespoons
- Bay leaf - 1-2 pcs.
- Salt and ground pepper to taste
Preparation:
- Heat a frying pan, heat a mixture of butter and vegetable oil on it.
- Chop the onion finely, 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, stirring constantly with a spatula.
- Add salt and pepper.
- Reduce heat, fry the minced meat for another 5 minutes.
- Add a little hot water to the pan (to cover the minced meat), put a bay leaf, simmer over low heat until the water completely evaporates. Do not cover with a lid!
- Simultaneously with the preparation of the minced meat, cook the pasta, according to the instructions on the package. Throw in a colander without rinsing with water.
- Mix pasta with minced meat, simmer for another 1-2 minutes.
- Serve immediately. For those who like to add grated cheese to any pasta - it's time to do it.
Navy-style 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
- Minced 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
Preparation:
- 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 onions and carrots in garlic oil, fry for 5-7 minutes, stirring constantly.
- Add 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 for 10 minutes without a lid.
- Now attention! If you have fresh basil, fold the sprigs into a blender, add tomato paste and blend. If not, just skip this point.
- Add tomato paste, mashed with fresh basil, or just paste and dried basil to the minced meat, simmer for another 10 minutes.
- Cut the tomato into small pieces and put it on top of the minced meat. Simmer for another 5-7 minutes.
- Simultaneously cook the pasta according to the instructions on the package. Throw in a colander without rinsing with water.
- Mix pasta with minced meat, serve immediately, sprinkle with grated cheese.
Navy-style 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 multicooker, thus avoiding the use of oil. If you have this miracle machine at home, try making navy pasta with it.
Ingredients for 4 servings:
- Pasta (any) - 400 g
- Minced beef - 400 g
- Bow -1 pc.
- 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
Preparation:
- Put finely chopped onions and carrots grated on a coarse grater in a slow cooker, fry in the "Baking" or "Fry" mode for 10 minutes.
- Move the fried vegetables to the center of the pan, and spread the minced meat around the edges, add salt and pepper. Fry the minced meat for 15-20 minutes.
- Just as in the previous recipe, combine fresh green basil and tomato paste in a blender. If you don't have fresh herbs, then immediately add pasta and dried basil to the minced meat.
- Put pasta to the minced meat and vegetables (it is better not spaghetti, but short ones such as farfalle or foam), pour water so that they are completely covered.
- Cook in Pilaf mode.
- Serve with grated cheese.
Navy-style macaroni with béchamel sauce
Let's add French flair and a couple hundred calories to the classic recipe.
Ingredients for 4 servings:
- Pasta (better farfalle, foam, shells) - 400 g
- Minced beef - 400 g
- Garlic - 2-3 cloves
- Bulb 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
Preparation:
- Chop the onion finely, 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 completely evaporates. Do not cover with a lid!
- Cooking bechamel. Melt and heat the butter in a skillet or skillet. Add flour (do not "throw in" everything at once, but gradually pour in, as if sifting). Without stopping stirring, pour in milk, add lavrushka and simmer for 10-15 minutes. Add salt, pepper, nutmeg. Remove bay leaves.
- Cook the pasta according to the instructions on the package, but undercook for 3-5 minutes, we need a good al dente. Throw in a colander without rinsing with water.
- Put the pasta to the sauce, "cook" for 3-4 minutes.
- Add minced meat, stir, serve immediately.
Navy-style pasta with mushrooms
This time we diversify the dish with another popular ingredient for pasta - mushrooms. Champignons are best, preferably fresh. As a last resort, you can use frozen.
Ingredients for 4 servings:
- Foam paste - 400 g
- Minced 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
Preparation:
- In this case, it is better to cut the onion not very finely. Suppress the garlic. Fry the onion and garlic in oil for 5-7 minutes.
- Cut the champignons. Not shallow! Add to onion and garlic, fry well over medium heat, stirring constantly.
- Now either put aside the resulting mushroom frying, or take another frying pan for mincing.
- 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 for 30 minutes without a lid.
- Mix the minced meat and mushrooms with onions, simmer for another 10 minutes. You can add dried basil.
- Boil al dente foam. Throw in a colander without rinsing with water, as usual.
- Mix pasta with minced meat and mushrooms, serve very hot.
Naval pasta in the oven
Another version of pasta with béchamel sauce, but baked in the oven under a cheese crust. Do not use long types of pasta for this recipe, preferably foam or any similar. You get a kind of high-calorie pasta casserole, but very tasty! Even the smallest fussy will like it.
Ingredients for 4 servings:
- Foam pasta - 400 g
- Minced beef - 400 g
- Garlic - 2 cloves
- Onions - 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
Preparation:
- Chop the onion finely, crush the garlic, grate the carrots. Fry everything in oil for 5-10 minutes.
- Add minced meat, stir well and fry until the red color disappears, stirring constantly. Add salt and pepper.
- Prepare the sauce. In a skillet with thick walls, melt and heat the butter. Gradually, as if sifting, add flour. Without stopping stirring, pour in milk, add lavrushka and simmer for 10-15 minutes. Add salt, pepper, nutmeg. Throw out the bay leaf. Remove the sauce from the stove.
- Simultaneously cook pasta according to the instructions on the package, but undercooking for 3-4 minutes. They must remain firm.
- Preheat oven to 200 degrees.
- Grease a baking dish with vegetable oil (you can use a deep baking sheet).
- Put first the pasta, then the minced meat, pour over the sauce and sprinkle generously with grated cheese.
- Place the dish in a preheated oven and bake for 20-25 minutes.
Naval pasta almost bolognese
Actually, the closest relative of Soviet naval pasta is the famous Bolognese pasta, one of the most popular Italian dishes in the whole world. We suggest adopting the classic recipe for bolognese sauce, but reducing the number of ingredients and simplifying its preparation. We'll ditch bacon, celery, and fresh oregano. If you find fresh green basil (not purple) on sale, it will be great, but you can get by with dried, or even use a ready-made mixture of Italian herbs that can be found on any spice counter.
Ingredients for 4 servings:
- Pasta (preferably spaghetti) - 400 g
- Minced beef - 400 g
- Garlic - 2-3 cloves
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Passat tomato paste - 500 g
- Cream - 200 g
- Olive oil
- Salt and ground pepper to taste
- 2-3 sprigs of green basil
- Dried Oregano, Dried Basil, or Dried Italian Herb Blend
Preparation:
- Finely chop the onion and garlic, grate the carrots on a coarse grater, fry in a deep frying pan for 5-7 minutes.
- Add minced meat, stir well with a wooden spatula, stir actively until the red color disappears completely.
- Add cream, simmer for 10 minutes, being careful not to boil.
- We proceed with the trade winds and basil as before. If you find green basil, grind it with a blender along with the trade wind. If not, just pour the whole trade wind into the meat at once.
- Add salt, pepper, dried herbs, mix everything thoroughly.
- Simmer without a roof over very low heat for at least 1 hour, stirring occasionally with a spatula.
- Cook al dente spaghetti.
- Do not mix with minced meat! Place the spaghetti in bowls and pour the sauce over the top. Cheese is not entirely appropriate here, except for children.
