Domestic family members should easily agree to have navy-style pasta with minced meat for the second. This recipe is considered folk or Soviet - it does not matter, the main thing is that they like the prepared dish.
The history of the emergence of naval pasta
Culinary-historical research has shown - where did naval pasta come from and why they are called that. The beginning of the twentieth century is notable for the rapid rise of the Russian fleet. And although at that time the menu of ordinary sailors did not provide for the maintenance of pasta, and the Naval Regulations prohibited the use of unspecified provisions, a custom arose in the Navy - after difficult work on coal loading, to feed sailors not according to the charter, with something high in calories and satisfying. The pasta went very well with such a meal. They were high-calorie, nutritious and quick-cooking. The plus was that in those days, pasta was considered "master's food". This dinner was considered a celebration for the sailors, who came mostly from the working class and peasantry.
Calorie content
The nutritional value of naval pasta depends on the type of meat and the amount of oil. The average calorie content of a dish is 185 kcal per 100 grams. If you refuse oil, for example, use a Teflon pan instead of a regular one, you can reduce the calorie content. Lean minced meat can be obtained from chicken and turkey meat. The calorie content of durum wheat pasta is about one hundred and forty kilocalories per hundred grams. The calorie content of pasta in dry form is approximately three hundred and fifty kilocalories per hundred grams. Carbohydrates - 70%, proteins - 20%, fats - very little, the rest of the mass is water, fiber and other ballast substances. When boiling, the pasta approximately doubles in size. Hence the conclusion - the calorie content of finished pasta will be half as much.
Ingredients
- Durum wheat pasta - 400 grams,
- minced beef (chicken, pork) - 400 grams,
- onion - 1 piece,
- butter - 50 grams,
- sunflower oil - 3 tablespoons,
- salt to taste
- ground pepper - to taste
- bay leaf - 1 leaf,
- garlic - 2 cloves.
How to cook
- For minced meat, first finely chop the onions.
- Fry it until golden brown in sunflower oil, add butter at the end.
- Put minced meat in fried onions.
- Stir the minced meat with onions and over low heat, stirring continuously, fry it until the liquid evaporates (ten to fifteen minutes). At the end of frying, season the minced meat with salt and pepper to taste, add the bay leaf, cover and let it brew a little.
- You can add a couple of cloves of minced garlic to the minced meat.
- Put the pasta to cook for about twenty minutes.
- Throw the finished pasta in a colander, drain the liquid.
- Put the pasta to the ready-made minced meat, combine and mix.
- Keep on low heat for one minute.
