Naval macaroni is a hearty and simple dish, which was invented by resourceful European coca back in the Middle Ages, making minced meat from corned beef. Today this simple dish is loved by adults and children in almost every home. You can make it not only on the stove, but also in a multicooker, practically without spending energy on cooking.
Navy-style pasta in a slow cooker with meat
Ingredients:
- 200 g of pork;
- 150 g of beef;
- 1 carrot;
- 1 onion;
- 1 chicken egg;
- 4 multi st. pasta;
- 6 multi st. water;
- 3 sprigs of parsley;
- ground black pepper;
- salt;
- vegetable oil.
Select the "Baking" mode on the multicooker display, pour a few tablespoons of vegetable oil into the bowl and heat it up. Peel the onion and chop finely. Cut carrots into small pieces. Transfer vegetables to heated fat and fry until golden brown and soft, stirring occasionally with a spoon. This takes about 10-15 minutes, during which you can prepare the meat.
According to the classic recipe, before cooking minced meat, the meat is boiled, and only then fried, but in a multicooker this stage can be skipped.
Wash the pork and beef, cut them into cubes and mince them. Beat the egg into the crushed mass, add 1/3 tsp. salt, a pinch of black pepper and mix thoroughly until smooth. Add minced meat to vegetable fry and cook everything together for 25-30 minutes, stirring regularly with a spatula.
Pour the pasta into a slow cooker and fill them with water with 0.5 tsp diluted in it. salt. Switch the work program to "Pilaf" and close the lid. By default, this cooking mode is for an hour braising, but this is too long for a naval dish. Forcibly turn off the appliance after half an hour, but let the pasta and minced meat stand in it for another 10 minutes. Then place them on plates and sprinkle with chopped parsley.
Diet navy pasta in a slow cooker with a bird
Ingredients:
- 300 g of chicken breast;
- 2 multi st. durum wheat pasta;
- 3, 5 multi st. water;
- 1 small onion;
- salt.
If the minced poultry meat seems too dry for you, add butter or a spoonful of sour cream to it.
Rinse the breast, dry it on a towel, cut out bones and cartilage if necessary. Place it on the wire rack, place it in the multicooker, set the timer on for 20 minutes and cook the poultry in the steamer mode. Cut the finished meat into slices and grind in a meat grinder or blender. Peel the onion and cut into small cubes.
Combine boiled minced meat, onions and dry pasta in a multicooker container, pour salted water into it and close. Set the "Braising" mode and the cooking time equal to 40 minutes. After the signal, lift the lid, stir the dish and place on the plates.
