Traditional Recipe
Macaroni navy style is a dish thatcan be served at lunch or in the evening. It usually includes cylindrical pasta with a hole inside, as well as minced meat, in the sailors' version - stew. The classic recipe implies ingredients such as:
- pasta (cylinder) - 300 g;
- minced meat (beef, pork) - 400 g;
- onion - 1 medium head;
- vegetable oil - 3 tbsp;
- salt - to taste.
First you need to boil the pasta in salted wateron the baking or soup mode, it is better to use a product made from durum wheat. In the 17th-18th centuries, the first grade of flour was not yet used, besides, it will help to reduce the calorie content of the dish. To properly boil pasta, it is better to use the instructions on the package, because each product has a different cooking time, and everything depends on the composition. After cooking, drain the water, put the pasta out. Cut the onion as desired - into rings, half rings, cubes. Fry in 3 tablespoons of vegetable oil until golden brown on the baking mode. After cooking the onion, add the defrosted minced meat and simmer until all the moisture evaporates. Salt the finished mixture, continue frying until golden brown for 5-10 minutes. Put the cooled pasta in the multicooker bowl with the minced meat, mix, and continue cooking for 20 minutes, stirring. Serve the finished dish in 100-200 g portions. You can also decorate it with fresh herbs, pour ketchup or mayonnaise. Navy-style macaroni, prepared according to the traditional recipe, has a great taste and goes well with vegetables.
Unconventional cooking option
Navy-style macaroni in a multicooker hasa huge number of variations of non-traditional cooking. Basically, the recipe depends on the taste preferences of the cook. Many do not like cylindrical pasta and prefer small varieties, the non-traditional recipe does not impose any restrictions on this matter. You can use any minced meat - chicken, beef, pork, adding stew is not prohibited. Recently, recipes for navy pasta with mushrooms and tomatoes in a multicooker have become increasingly common. Its preparation is almost no different from the traditional one and looks like this:
- pasta (any shape) - 300 g;
- minced meat (pork, beef) - 200 g;
- minced mushrooms (honey mushrooms or champignons) - 200 g;
- onion - 1 medium head;
- tomato paste or ketchup - 3 tbsp;
- vegetable oil - 3 tbsp;
- salt, pepper - to taste.
Boil the pasta in salted water on highpastries or soup for the time indicated on the package. Drain the water, put the contents of the bowl in a separate plate, leave to cool. Pour 3 tablespoons of vegetable oil into the multicooker and fry the onion in it (baking, frying mode), cut into half rings until golden brown. Add minced meat mixed with mushrooms to the bowl. Fry the contents of the multicooker until the moisture disappears. Mix the ingredients with three tablespoons of tomato, add salt. Continue cooking for ten minutes. Add pasta to the minced meat, stir and fry until golden brown. Serve the dish in 100-200 g portions. Unusual cooking recipes are quite common and have an improved taste. Vegetarians prefer to replace meat with soy or mushrooms. Many people put sour cream instead of tomato. In summer, you can add tomatoes, zucchini, dill, parsley, corn. Do not forget that the original recipe implies the presence of stewed meat.
