How To Cook Naval Pasta (classic And Original Options)

Naval pasta is a fairly popular dish, known since the beginning of the 18th century.

Naval pasta is a fairly popular dish, known since the beginning of the 18th century. Then, for sailors, a dish of pasta, and even with meat (they used game dried in salt) was the food of the gods, and they used it exclusively for the holidays. Now this recipe is loved for its ease of preparation and amazing taste.

How to cook classic naval pasta, and what other interesting variations exist? Let's talk!

 

Naval pasta (classic recipe)

Initially, the dish was prepared from dried salted game, because this was the only way sailors could store meat for a long time, and rolled flour, to put it simply, dough waste. Of course, this option is not considered a classic, and no one will cook like that. Much later, the dish was improved precisely in Russia, where it is adored, and this particular recipe has become a classic.

Ingredients:

250 g minced pork / beef; 50 g of lard; large head of onion; 400 g pasta (horns); 50 ml of vegetable oil; salt, ground black pepper to taste.

Onion cut into large cubes, fry in a deep frying pan (cauldron) until light golden brown. Then add minced meat and chopped lard to it (you can also pass it through a meat grinder). Salt, pepper, fry minced meat until brown.

Important! From a 1950 cookbook, it is known that pasta was not previously boiled in water, but was cooked along with meat, thereby absorbing all the juices of the dish.

 

After the minced meat acquires the color we need, we add pasta to it and pour everything with boiling water. Water should completely cover the pasta, but do not overdo it. Mix all the ingredients well, close the lid, reduce the heat and simmer for 20-30 minutes.

The dish turns out incredibly juicy and fragrant, the finished dish can be decorated with dill or parsley. Enjoy!

Naval pasta with tomato sauce

Ingredients:

200 g minced chicken; 300 g pasta; large head of red onion; 3 cloves of garlic; 50-70 g of tomato paste; 50 ml of vegetable oil; salt, pepper, sweet paprika to taste.

 

Finely chopped onion fry in a pan until golden brown. Then we send minced chicken to it, add salt, pepper and ground sweet paprika, also fry until golden brown.

We dilute the tomato paste with boiled water in a 200 g glass, pour it into the minced meat and squeeze out the garlic. We mix everything well, simmer under the lid for 10-15 minutes over low heat, then remove the lid, add fire and evaporate excess water. At the same time, boil the pasta. You can cook pasta according to the classic recipe above, but it will be faster. When the pasta is cooked, transfer it to the minced meat, mix everything and simmer under the lid for another 5 minutes. If desired, instead of tomato paste, you can use ketchup or tomatoes in their own juice, it will also turn out delicious!

Creamy navy pasta

Ingredients:

200 g minced beef; large bulb; 300 g pasta; 100 ml of heavy cream (25-30 percent); 1/4 teaspoon of grated nutmeg; 50 butter; salt, pepper to taste.

 

Fry the onion and minced meat in butter, add salt, pepper, bring to a golden color. Then pour pasta into the pan, pour everything with cream, add nutmeg and simmer under a lid for 20-30 minutes over low heat. If the cream does not cover the pasta, add a little boiled water and mix everything well. 5 minutes before cooking, remove the lid from the pan and add heat, so the cream grabs a little and thickens.

Naval pasta with vegetables

Ingredients:

200 g minced pork / beef; 50 g of lard; large bulb; big carrot; 100 g of string beans; 250 g pasta; salt, pepper, turmeric to taste.

Instead of carrots and green beans, you can buy a ready-made frozen vegetable mix of corn, green peas, carrots and beans.

 

In vegetable oil, fry finely chopped onions, green beans, carrots. When the water from the green beans evaporates, and the rest of the vegetables become soft, add minced meat, salt, pepper, turmeric, fry until golden (completely cooked). At the same time, boil the pasta. When all the ingredients are cooked, mix them together, add fresh herbs. Done, ready to serve!

Naval pasta with stew

250 g pasta; can of beef stew (choose with a high percentage of meat); bulb; salt and spices to your taste.

Boil macaroni in salted water according to package instructions. 5 minutes before the end of cooking the pasta, put the pan on the fire, fry the chopped onion in a spoonful of oil until soft. We open a can of stew and turn the contents into a pan, mix, warm up and then mix with ready-made pasta (which must first be thrown into a colander).

The option without onions is even easier. Drain the boiled pasta, return it to the saucepan and scoop out the canned stew with a spoonful of the contents of the can. Stir, reheat and serve with or without ketchup.

And how do you cook macaroni in a naval way? Share your favorite recipes with us in the comments on this article!