You will be surprised, but the Naval Pasta dish itself has nothing to do with the Navy, although almost everyone is sure that this masterpiece recipe was created in the Navy!

Moreover, not only Russians are sure, but also foreign people. And in foreign restaurants, the name "Navy-style pasta" is translated as "Pasta a la sailor" - they changed it, in a word!
In general, this economical and budgetary recipe was created in the post-war five-year period, when there was little meat in the country, but pasta factories were already producing these dough products with might and main. Therefore, our mothers and grandmothers, who came up with a way to serve boiled pasta fried in minced meat, thus combined the meat filling with the dough, since very little meat was required in the composition.
In anti-crisis conditions, it’s simply a sin not to cook delicious pasta in a naval way, because you can feed your whole family with them inexpensively!

For 4 servings of this dish you will need:
- 250 g of minced meat;
- 200 g pasta;
- 20 ml of vegetable oil;
- 4 pinches of salt (2 - in water and 2 - in minced meat);
- 1 onion;
- 0.5 tsp seasonings.


To cook delicious naval pasta, the dough products themselves must be chosen carefully. It is best to cook dishes from pasta made from durum wheat - they do not boil soft during heat treatment. With this recipe, you can cook any kind of pasta, from spaghetti to cannelloni, choose them to your liking!
First of all, boil pasta for 10-15 minutes in hot salted water. Throw them in a colander and rinse with cold water - so the pasta does not stick together and becomes al dente, that is, slightly firm. Place them back in the container and leave for a while. If desired, you can add a piece of butter to them.


And do the frying yourself: peel the onion from the husk, cut off the tail and root and rinse it in water. Cut into small cubes and saute in a saucepan or in a frying pan in hot vegetable oil for about 3-5 minutes.


Then add minced meat and stir. Fry for about 10 minutes. Any kind of minced meat is suitable for such a dish, only spices will need to be added to the chicken to taste, as it will turn out to be completely dietary. Pork and beef is rightfully considered the most delicious minced meat - it will add juiciness to pasta due to pork, and beef will fill the dish with a fragrant taste.


As soon as the fried minced meat is covered with a golden crust, pour the boiled pasta into the saucepan and mix everything properly.


Lightly fry and remove from heat. put pasta in a naval style in portioned plates, do not forget to decorate with fresh herbs or vegetables, and serve. Enjoy your meal!


Having prepared a hearty and appetizing dish in half an hour, let's now find out how much it costs to prepare it:
- 250 g of minced meat - 30 rubles;
- 200 g of pasta - 12.5 rubles;
- 20 ml of vegetable oil - 5 rubles;
- 1 onion - 2 rubles.
Total: 4 servings of naval pasta will be released at cost per 49.5 rubles. You will spend almost 50 rubles for lunch or dinner for the whole family, but one serving will cost only 12.5 rubles. This is just a great budget option for a dish both for every day and for holidays! Cook with us and we will teach you how to save.

There are not so many truly brilliant dishes in the world that combine everything - simplicity, short cooking time, availability of products, excellent taste, resistance to improper preparation. And one of these dishes is naval pasta.

By the way, the latter property greatly affects the popularity of the dish, because out of ignorance, many dishes are easy to spoil. That's just pasta in a naval way for this parameter has five points out of five possible. I can't even imagine what can be done to make naval pasta wrong. This is one of the best dishes for beginners who do not know anything about cooking.

There are many options for naval pasta recipes on the Internet. Often they add carrots, tomato paste, spices. But in fact, the classic naval pasta is ingeniously simple, they are made from just 5 ingredients - pasta, minced meat, onion, oil and water.

They may object to me - Wikipedia says that sailors cooked real pasta in a naval way from corned beef with tomato paste. May be. It also says that this dish was invented by a certain Charles Flots. Yeah, and all the country-style dishes were actually invented by Michael Derevens, and all the home-style recipes were invented by Janos Domash. No where is Charles Flots! Look for yourself.

Here are Pozharsky cutlets and Count Pozharsky, there are beef stroganoff and Count Stroganov. One can argue whether the counts invented these dishes themselves, but there are such historical figures. But Charles Flots, for some reason, is mentioned only in one source, on Wikipedia, and only in connection with naval pasta. Moreover, without the usual Wikipedia reference to an article (including an unwritten one) about this historical figure. It really looks like a fake.

Well, I won’t bore you with many letters, but I’ll tell you how classic Soviet naval pasta is prepared. Based on the recipe from the Soviet cookbook "Original Kitchen" of 1965. So:

The consumption rate of raw materials (the list of ingredients is so plainly titled in the book) in grams

Pasta - 360
Water - 2000
Salt - 40

Onion - 90
Meat (pulp) -300
Water - 50
Butter - 90
Granulated sugar - 5
-------------------
Output - 1200

It is not necessary to measure everything in grams. All this calculation was invented for accountants, cooks do not really need it. For home cooking, it is better to count in parts, and small volumes and piece products with spoons and pieces. Therefore, we first look at the main ingredients - pasta and meat should be approximately equal. So we take. Only meat for speed is replaced with minced meat. Now you can buy it in any store. Now, compared to Soviet times, when meat was in short supply, the problem is different - to choose the best from several types.

So, the normal composition of the products required for making naval pasta (based on a frying pan):

Macaroni -1 part (300-500 g)
Minced meat - 1 part (300-500g)
Bulb ½-1 pc.
Vegetable oil - 3-5 tablespoons
Salt to taste

Another catering problem is portions. I don’t know how anyone, but I don’t sit on a diet, and I can manage both two servings and a half. This is how it will go. And, at home, cooking with a margin, for the future, for two or three times is quite a common thing. So I give the number of products per ordinary frying pan - 22-26 cm in diameter.
Pasta can be replaced with any pasta - horns, bows, feathers, spaghetti and the like, except for vermicelli.
I replaced the butter with vegetable oil, firstly, minced meat will be different with fat, secondly, it is more convenient to fry on it, thirdly, it is more useful with vegetable oil, it will have less cholesterol in the dish, fourthly, cheaper.
Put onions as you like, don’t like it, less, just to season, adore, drink more.
I skipped sugar - pampering, but you can sprinkle it for the sake of the experiment.

Cooking:

We turn on two burners and put a frying pan with vegetable oil on one, and a saucepan with water on the other. It is desirable to pour more water, but this is not necessary at all. Now almost all pasta is made from durum wheat, and they do not boil soft. Take 2-3 times more water than pasta, you can't go wrong. Don't forget to salt the water. Plunge pasta into water and cook, stirring constantly. Cooking time depends on the type and type of pasta. I usually look at the eye and taste.

Immediately put the minced meat on a hot frying pan and fry while stirring. Minced meat must be put defrosted, otherwise it will turn out dry.

Add chopped onion to the prepared minced meat, salt and continue frying until the onion is ready.

In the meantime, our pasta is cooked. Drain excess water. If the minced meat is far from ready, put one or two tablespoons of vegetable oil in the pasta and stir. This is to keep the pasta from sticking together.

Finally, our minced meat was fried. By the way, you can easily customize the navy pasta to your preferences. Love strongly fried dishes, fry minced meat more. If you like soft stews, add a few tablespoons of water to the minced meat and cook it as a stew.
Put the pasta in the pan, stir and heat for a few more minutes.

Here, too, everything depends on you - you can also fry the pasta well. And if you don’t like fried, do the opposite - add minced meat to the pan with pasta. As you can see, this dish is easy to make, both completely stewed and well fried. That's all, the pasta is navy ready.

This is a tasty and satisfying dish made from a minimum of products, the preparation of which is within the power of anyone. Yes, if you are assured that you can cook naval pasta with stew, do not believe it will be soldier pasta.

Naval pasta, 1 kg

Technological map No.Naval pasta, 1 kg(SR-recipe No. 154)

Publishing house Kyiv "A.S.K" 2005

1. APPLICATION AREA

This technical and technological map applies to naval pasta, generated in the name of the object, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking naval pasta, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Pasta (pasta, noodles, etc.) is boiled in a large amount of boiling salted water (6 liters of water, 50 g of salt are taken for 1 kg of pasta). Pasta is cooked for 20-25 minutes, noodles for 18-20 minutes. During the cooking process, pasta swells, absorbing water, as a result of which their mass increases by about 2.5-3 times, depending on the variety.

Cooked pasta is thrown into a colander, washed with boiling water.

While the pasta is cooking, peeled onions are cut into 5x5 mm cubes. The frying pan is placed on the stove. Warm up, pour in vegetable oil, spread the chopped onion and fry, stirring, until the onion becomes transparent.

Then spread minced meat platter on a frying pan. Mix with onions and fry, stirring, until the minced meat is browned. During frying, it must be broken with a spatula so that the minced meat remains crumbly and fried evenly. At the end of cooking, minced meat is brought to taste.

Cooked pasta is mixed with prepared minced meat.

1. Characteristics of the finished dish, semi-finished product

Appearance- pasta cooked until cooked is mixed with fried minced meat. Products keep their shape.

Taste- typical for cooked pasta, fried minced meat, fried onions, without foreign aftertaste.

Smell- typical for cooked pasta, fried minced meat, fried onions, without foreign smell.

1. Requirements for registration, implementation and storage

Naval pasta prepared from the menu. Heat treatment is subjected immediately before issuance.

Naval pasta is a fairly simple and satisfying dish. It's hassle-free to prepare. There are also many cooking options. You can take pasta or pasta. The meat component can also be different - any minced meat, boiled meat, stew. You can also diversify the taste of the finished dish by adding cream, sour cream, tomato paste or tomatoes.

Each option is good in its own way. We have prepared for you a basic naval pasta recipe that you can adjust for yourself. You can also reduce the number of calories by replacing minced pork with beef or chicken, or take durum wheat pasta.

Ingredients:

Macaroni - 400 g;

Minced pork - 300 g;

Onion - 1 piece;

Salt and pepper to taste;

Vegetable oil - 3 tablespoons.

Recipe:

First of all, finely chop the onion. You can also add carrots to minced meat, it is best to grate it into small graters. Set aside the onion for now and let's move on to the minced meat.

Put the minced meat in a large frying pan with vegetable oil. We make a small fire and wait for the mince code to grab a little. Now you need to arm yourself with a spatula or spoon and break it into small pieces. Then mix the minced meat and break it again. We do this until the whole minced meat is fried, but the pieces should not be large.

Add onions and spices to the minced meat. Fry the minced meat over medium heat for 10 minutes. At this stage, you can add tomato paste or tomatoes without skins.

While the minced meat is cooking, boil the pasta as directed on the package. Then drain the water from them by tipping the pasta into a colander. Add pasta to minced meat and mix well. If you are preparing large portions, then stir directly in the pan. M

Everyone must have heard of such a dish as naval pasta. Their recipe is not difficult. It is very tasty and satisfying. And cooking this dish is simple and easy, if you know some of the features and study the recipe.

Some people think that such pasta was invented by sailors during a long voyage. And there is some truth in this. It is believed that it was koki (ship cooks) who invented and first began to use such a recipe.

It is known that the conditions on the ship are not the best (especially during a long voyage). Ordinary people who are not accustomed to constant pitching can get seasick. There is another feature: if modern ships can have refrigeration units, then old ships did not have them. And this means that it was simply pointless to make large stocks of a variety of food. Yes, sailors could periodically catch fish, but it is simply impossible to eat it all the time. And such a product is not combined with every side dish. But meat can be eaten with cereals, pasta, and vegetables.

How to store meat? On ships, this was done in large barrels, cutting the flesh into pieces and filling them with a large amount of salt. Such a dish was called corned beef. This very corned beef had to be used by sailors. And then one day, one cook began to cook pasta and thought about what they can be served with so that such food is hearty and tasty. And it occurred to him to use salted meat from barrels. He fried it and mixed it with boiled pasta. And in order to interrupt the excessive salinity a little, a large amount of spices was added. And so this recipe came about.

Since then, the dish has often been cooked on ships. They let you eat. And the sailors did not argue because someone got more meat (after all, it was all distributed evenly). Today, such a simple recipe helps out housewives if you need to cook something tasty and quick. This dish is served in canteens and even in restaurants.

The first ingredient is pasta. Almost everyone knows how to boil them, there is nothing complicated. But it is important that they do not boil or break, otherwise the dish will not be beautiful. Most often, pasta in the form of tubes is used for cooking, but you can take others: vermicelli, horns or ears. This will not affect the taste, but you can experiment with the appearance. Pasta is boiled in salt water.

It can be pulp or minced meat. As for a certain variety, beef or pork was originally used, but if you wish, you can take chicken, lamb or something else.

The meat is fried in vegetable oil with onions and carrots. You can experiment and add other vegetables (tomatoes are often used). If there is no minced meat or meat, then the usual stew is quite suitable.

The classic recipe involves the use of spices, so you should not feel sorry for them. Variations and innovations are welcome. So, you can add basil, ground pepper, oregano to the dish. Put more greens so that the naval pasta is fragrant. Add garlic or green onions.

The decisive stage of cooking is the connection of pasta with meat. You need to do this at the moment when everything is ready. Boiled pasta is added to the pan with fried minced meat, after which everything is thoroughly mixed and warmed up on fire for a minute.

• 300 g of beef or pork pulp (if beef is used, it is better to combine it with lard or bacon),


• 300 g pasta,


• 1 onion


• 1 carrot


• 1-2 tablespoons of vegetable oil (you can also use butter),


• seasonings and salt to taste.

Boil pasta. To do this, put a pot of water on the fire, add salt and, after boiling, lay out the pasta. Stir the pasta constantly to keep it from sticking together. Make sure that the products do not boil, otherwise they will turn into porridge. Once cooked, drain the pasta in a colander, rinse under running cold water, and stir in the oil (this will keep them from sticking together until blended with the meat).

Now get on with the meat. You can first boil it a little (so it will be softer), then fry it with finely chopped onions and grated carrots, but you can limit yourself to one frying. At the end, add salt and spices, and then add the pasta, mix everything well. Fry everything together for another 1-2 minutes, and then remove the pan from the heat. At the same time, it is better to cover it with a lid so that the pasta is saturated with sauce and the dish does not wind up.

• 250 g minced meat,


• 200 g pasta


• 2 tomatoes


• 1 onion



• ground pepper, salt and herbs to taste.

Boil pasta in salted water, drain in a colander, then rinse and add a little oil, mixing everything. Now move on to making the sauce. Peel the onion and cut into thin half rings. Place the tomatoes in boiling water for a minute (no need to boil them!), Then cut the peel and remove it. Cut the tomatoes into cubes. Fry minced meat with onions until golden brown. Then add the tomatoes, fry for another 7-10 minutes, then cover the pan with a lid and simmer everything until cooked. Do not forget to add chopped herbs, salt and seasonings at the end. Now you can mix the pasta with the sauce, lightly fry everything together and serve the dish.

• 1 medium sized eggplant,


• 3 tomatoes


• 1 carrot


• 1 onion


• 4 garlic cloves,


• 2 bunches of basil greens


• 1 pinch black ground pepper,


• 30-40 g butter,


• salt to taste.

Prepare all ingredients. To do this, cut the eggplant into cubes, grate the carrots, peel the onion and cut into half rings. Peel the tomato (to do this, first pour boiling water over it) and cut into pieces. Boil pasta, rinse and season with butter. Finely chop the basil greens, and chop the garlic in a garlic crusher. Now in a frying pan with hot oil, fry the minced meat with onions and carrots. After 3-5 minutes, add the eggplant, and after another 7 minutes, add the tomatoes. Stew all the vegetables until tender, add herbs, garlic, pepper and salt, and then mix everything with pasta.

• 200 g pasta


• 200 g minced meat,


• 1 onion


• 50-70 g of hard cheese,


• 3 tablespoons of vegetable oil,


• herbs, salt and spices (all to taste).

Boil the pasta, remembering to rinse it with cold water and season with oil to prevent sticking. While the pasta is cooking, you can start making the sauce for it, but do not overcook the pasta and stir it occasionally. For the sauce, peel and finely chop the onion and fry it with minced meat until golden brown, and then add a little water and simmer everything until tender. Add spices, salt and herbs at the end, and then pasta. Grate the cheese and also put it in the pan after the pasta. Keep stirring until the cheese is melted. Turn off the fire and serve the dish.

• Salt the water until the pasta is in it. Approximately 1.5 teaspoons of salt will be required for every liter of water.


• You need to cook pasta in a lot of water, otherwise they will stick together.


• Pasta after cooking should not be too soft.


• To make the meat (or minced meat) juicy and soft, first lightly fry it, and then stew it with a little water.


• Use your favorite spices and seasonings to give the dish an original taste and appetizing aroma.


• If you use lean meats (or minced meat), add lard or fat when frying. Then the meat will not turn out tough and dry.


• Add salt and spices at the end of cooking, about 3-5 minutes before cooking. Then the taste of the dish will be more intense.

We can only add that naval pasta is an easy-to-prepare and very tasty dish, so take note of it.