Navy pasta: Soviet recipe, variations with fish, tomato paste, in the oven and in the slow cooker

The recipe came to Russia thanks to Italian culinary specialists. Then the meat had to be stored, pickling in barrels. Before cooking, corned beef was soaked, finely chopped and mixed with pasta, adding onions, garlic, spicy spices. After the dish became popular in the field kitchen. During the war years, soldiers often cooked pasta in a navy manner. In the hot season, minced meat was difficult to store during the campaigns, and therefore it was replaced with stew.

5 cooking rules

Selection and preparation of the ingredients play an important role in creating even such a simple dish. Five tips collected by experienced housewives will help you learn all the intricacies, masterfully prepare one of the most popular Soviet pasta recipes.

1. The choice of the main ingredient. Products should be taken solid varieties, with large holes. The more forcemeat clogs inside, the tastier the dish will turn out.
2. Cooking degree. Cook pasta to the state of "al dente" - they must be solid, not boiled. Full readiness horns or spaghetti is already achieved in the pan.
3. Meat selection. Minced meat is recommended to cook independently or use homemade stew. It is extremely problematic to find high-quality canned meat on store shelves today.
4. Forcemeat preparation. Before frying, the meat should be boiled and rolled through a meat grinder. The raw product in the pan will take lumps and become tough.
5. Spice. All spicy spices should be sent to the dish before removing from the stove. Canned meat in a jar already has seasoning. Therefore, salt is not added to pasta with stew. But slightly fried chopped garlic will give a special piquant note.

The traditional “navy” version is prepared from lean pork. To reduce the calorie content of the dish, it is recommended to use beef or chicken. It will become more dietary if vegetables are added instead of meat. The energy value and calorie content of the finished dish can be found in the table below.

Table - Nutrient value of classic navy pasta

Traditional recipe with minced meat

Features An appetizing and very satisfying dish, which even a teenager can cope with. At the end of frying, it is important to add a slice of butter to get a special shade. Serve recommended with a salad of fresh cucumbers, tomatoes.

Components:

• fresh meat - 500 g;
• Macaroni (premium) - 400 g;
• onion - two large heads;
• butter - 30 g;
• vegetable oil for frying - 50 ml;
• ground pepper, salt;
• greens - optional.

Cooking Algorithm

1. Cook the meat fillet, grind with a meat grinder.
2. Boil pasta according to the recipe.
3. Finely chop the onion heads, passer in an oil frying pan until a golden hue is obtained.
4. Send the meat to fry, mix.
5. Salt, pepper, fry until cooked.
6. Combine pasta with minced meat, butter in a pan, simmer for five to seven minutes.
7. Sprinkle with shallow greens in plates before serving.

Variations for lovers of taste experiments

If you’ve got used to the usual stewed horns, it’s easy to change their taste by adding tomato paste, seasonal vegetables, fish or sour cream sauce. The recipes below will help you decide on supplements and new ingredients.

With tomato paste

Features The most beneficial tomato is combined with pork. But the tender flesh of turkey or chicken, tomato acid can, on the contrary, dry.

Components:

• pasta - 300 g;
• fresh pork - 300 g;
• onion head - one piece;
• garlic - two cloves;
• thick tomato paste - three tablespoons;
• refined oil - 50 ml;
• water - 100 ml;
• spices: hops-suneli, oregano;
• salt.

Cooking Algorithm

1. Fry finely chopped onion half rings in an oil pan.
2. Crush the garlic there.
3. Grind meat, combine with frying.
4. Fry over high heat, kneading lumps.
5. Add all seasonings, pasta and water.
6. Simmer with a lid closed for about ten minutes.
7. Boil pasta, rinse through a colander.
8. Send to the mixture for seven minutes, remove from heat.

In a slow cooker

Features It is important to accurately calculate the ratio of water to spaghetti, choose the right mode.

Components:

• boiled meat pulp - 300 g;
• spaghetti (noodles) - 300 g;
• onion - a pair of heads;
• garlic - a pair of cloves;
• frying oil - 50 ml;
• water - up to 1 l;
• seasonings and salt.

Cooking Algorithm

1. Grind garlic with onions.
2. In the "Frying" mode, passer about five minutes.
3. Add prepared minced meat, simmer for a couple of minutes.
4. Send spaghetti and spices to the bowl.
5. Pour in water, barely covering the ingredients.
6. Turn on buckwheat porridge for 15 minutes.
7. Turn off the multicooker, gently mix the contents of the bowl before serving.

In the oven with creamy gravy

Features In this recipe you need to take beef, pork and poultry fillet in equal proportions. A dish with cheese crust will be appreciated even at the festive table. Nutmeg can be replaced with other spices.

Components:

• minced meat (mixed) - 500 g;
• pasta - 350 g;
• onion head - one;
• hard cheese - 100 g;
• fat milk - 300 ml;
• cow oil - 80 g;
• sifted wheat flour - 100 g;
• nutmeg (ground) - 2 g;
• pepper, salt to taste.

Cooking Algorithm

1. Boil pasta in salted water.
2. Finely chop the onion head.
3. Fry the minced meat with onions for about 15 minutes, stirring.
4. Add salt and pepper.
5. For sauce, melt the butter, gradually pour the sifted flour into it.
6. Stir slowly, pour in milk.
7. Pour the nutmeg into the sauce, salt, remove from the stove.
8. Grease a baking tray liberally.
9. Put the first layer of pasta, then the meat mass.
10. Pour the sauce, sprinkle with grated cheese.
11. In a preheated oven to 200 ° send a baking sheet, bake for 20-30 minutes.
12. Finely chop the cooked hot casserole before serving.

With fish and sour cream sauce

Features The recipe uses homemade pasta, which can be replaced with shop pasta. Instead of salmon, you can take trout, tuna or other available fish.

Components:

• wheat flour - 150 g;
• the egg is one;
• refined oil - three tablespoons;
• purified water - three tablespoons;
• salmon steak - 400 g;
• onion - two heads;
• carrots - one root crop;
• pickled cucumbers - two pieces;
• sour cream - 150-200 ml;
• lemon juice - one big spoon;
• dill greens - half a bunch;
• salt;
• ground pepper.

Cooking Algorithm

1. Combine flour, a pinch of salt, water, egg, one tablespoon of oil.
2. Knead the dough, leave in the refrigerator for an hour.
3. Roll thin dough with a thickness of not more than 2 mm, fold in three, cut into strips of 5 mm wide.
4. Leave to dry for 20-30 minutes.
5. Grind one onion, carrot and salmon in a blender or meat grinder.
6. Fry for two to three minutes over medium heat, add salt and pepper.
7. Send the pasta to boiling water, cook for two minutes.
8. Discard in a colander, send to fish with vegetables, sautéing on fire for about five minutes.
9. For sour cream sauce, grind one onion and cucumbers in a blender.
10. Stir in finely chopped greens, sour cream, lemon juice, salt and pepper.
11. Mix thoroughly, let it brew for half an hour - so lemon juice will soften the onion shade.
12. Serve hot pasta with sauce.

With vegetables

Features A tasty and healthy option. In winter, instead of fresh tomatoes, you can use frozen or canned tomatoes. Allowed to change or add other vegetables to taste.

Components:

• pasta - 500 g;
• low-fat mincemeat - 500 g;
• frying oil - 50 ml;
• onion - a pair of medium heads;
• carrots - one root crop;
• yellow bell pepper - three pods;
• tomatoes - three to four pieces;
• garlic - three cloves;
• salt pepper.

Cooking Algorithm

1. Cut the onions in half rings or quarters.
2. Grate the carrots.
3. Slightly fry the vegetables in an oiled pan to make them soft.
4. Transfer the minced meat, fry for ten minutes under a closed lid, stirring occasionally.
5. Peel the tomatoes.
6. Cut pepper and tomato into large cubes - send to meat.
7. After ten minutes, add garlic and spices, simmer about five minutes.
8. At this time, boil the pasta until half cooked.
9. Send to meat and vegetables, stew for six to eight minutes.

With liver

Features A good alternative to meat in the recipe is the liver. You can use beef, pork, turkey or chicken - to taste. Serving the dish is recommended with sliced ​​fresh vegetables.

Components:

• spaghetti - 300 g;
• a choice of liver - 500 g;
• bulb - one middle head;
• carrots - one root crop;
• butter - 50-70 g;
• vegetable oil - 50 ml;
• seasonings and salt.

Cooking Algorithm

1. Rinse the liver, boil for five minutes.
2. Send to the pan with finely chopped onion slices, grated carrots, fry for seven to ten minutes.
3. Skip the liver with vegetables through a meat grinder, salt and sprinkle with spices.
4. Boil pasta according to instructions.
5. Combine the liver with spaghetti and butter.
6. Stir, simmer for about ten minutes over low heat.
7. Serve warm.

With mushrooms

Features Allowed to use any mushrooms. To get a vegetarian dish, meat from the recipe can be excluded, and meat broth replaced with vegetable. Such horns go well with creamy or cheese sauce.

Components:

• short pasta (horns) - 250 g;
• minced chicken - 250 g;
• mushrooms to choose from - 250 g;
• bulgarian pepper - one;
• carrots - one;
• onion - one;
• meat broth - 100-150 ml;
• refined oil - 30-50 ml;
• parsley - a bunch;
• salt pepper.

Cooking Algorithm

1. Finely chop mushrooms with onions.
2. Grate finely carrots.
3. Cut pepper into thin plates.
4. Fry onion half rings a little, separately - pepper with carrots and mushrooms.
5. Separately, fry the meat product, kneading lumps.
6. Combine meat frying with stewed vegetables, chopped parsley, spices.
7. Boil pasta until half cooked.
8. Combine all the products in a deep pan, add the broth.
9. Stir, simmer over low heat until the broth evaporates.

No cooking pasta

Features Unusual recipe. In addition, reduced cooking time. You can use any product: spaghetti, horns, noodles.

Components:

• vermicelli - 300 g;
• boiled meat - 300 g;
• hard cheese - 100 g;
• green onions - three to four feathers;
• garlic - two medium cloves;
• seasoning for pasta - 5-7 g;
• refined oil - 30 ml;
• water - about 150 ml;
• salt.

Cooking Algorithm

1. Fry the vermicelli in a heated oiled pan for four to five minutes, stirring occasionally.
2. Add chopped garlic, seasoning, salt.
3. Pour with water, completely covering the vermicelli, simmer for about 15 minutes.
4. Grind the boiled fillet with a meat grinder, send it to the pan.
5. Grate hard cheese.
6. Chop onion feathers.
7. Transfer cheese and herbs to vermicelli, cover for one minute.
8. Stir the ingredients, arrange in portions on plates.

Such pasta goes well with fresh or canned vegetables. In the process of preparation, hard cheese can be replaced with cream cheese, spices for pasta with dried herbs and pepper, instead of onion feathers, you can use dill, cilantro, parsley. Cooked meat can be chopped with a knife, add sausage and sausages instead, or turn on your culinary imagination.

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