A bit of history: how did the dish appear?
Some people think that this type of pasta was inventedsailors during a long voyage. And there is some truth in this. It is believed that it was the cooks (ship cooks) who invented and first began to use this 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 rocking can get seasick. There is another feature: if modern ships may have refrigeration units, then old ships did not have them. And this means that making large stocks of various foods was simply pointless. Yes, sailors could periodically catch fish, but it is simply impossible to eat it all the time. And such a product does not go well with every side dish. But meat can be eaten with cereals, and with pasta, and with vegetables. And how to store meat? On ships, this was done in large barrels, cutting the pulp into pieces and sprinkling them with a large amount of salt. This dish was called corned beef. Sailors had to eat this very corned beef. And then one day a cook started to cook pasta and thought about what to serve it with so that such food would be filling and tasty. And he came up with the idea of using salted meat from barrels. He fried it and mixed it with boiled pasta. And to slightly interrupt the excessive saltiness, a large amount of spices was added. This is how such a recipe appeared. Since then, the dish has often been cooked on ships. They allowed to get full. And the sailors did not argue about who got more meat (after all, it was all distributed evenly). Today, such a simple recipe helps housewives if they need to cook something tasty and quick. This dish is served in canteens and even in restaurants.
Technology of cooking and ingredients used
How to cook navy-style pasta?Is there a basic classic recipe? The first ingredient is pasta. Almost everyone can boil it, there is nothing complicated about it. But it is important that they do not overcook and do not break, otherwise the dish will not be beautiful. Most often, tube-shaped pasta is used for cooking, but you can also take others: vermicelli, horns or ears. This will not affect the taste, but you can experiment with the appearance. Pasta is boiled in salted water. The second ingredient is meat. This can be pulp or minced meat. As for a specific type, beef or pork was originally used, but if desired, 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 regular stewed meat will do just fine. The classic recipe involves the use of spices, so do not skimp on them. Various variations and innovations are welcome. So, you can add basil, ground pepper, oregano to the dish. Put more greens so that the navy-style macaroni is aromatic. Add garlic or green onions. The decisive stage of preparation is combining the macaroni with the meat. This should be done at the moment when everything is ready. Boiled macaroni is added to the frying pan with fried minced meat, after which everything is thoroughly mixed and heated over the fire for a minute.
A few recipes of pasta in the Navy
There are different ways to make this dish. Below are several recipes. Classic recipe for navy-style macaroni with meat To prepare this dish you will need:
- 300 g of beef or pork pulp (if beef is used, it is better to combine it with bacon or fat),
- 300 g of pasta,
- 1 onion,
- 1 carrot,
- 1-2 tablespoons of vegetable oil (can be used and creamy),
- seasonings and salt to taste.
Boil the pasta.To do this, put a pot of water on the fire, add salt and after boiling, put in the pasta. Stir the pasta constantly so that it does not stick together. Make sure that the products do not overcook, otherwise they will turn into mush. Once ready, throw the pasta in a colander, rinse with running cold water and mix with oil (this will prevent them from sticking together before mixing with the meat). Now take care of the meat. You can first boil it a little (this way it will be softer), then fry it with finely chopped onion and grated carrots, but you can limit yourself to frying only. 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. It is better to cover it with a lid so that the pasta is soaked in the sauce and the dish does not dry out. Navy-style macaroni with minced meat and tomatoes List of ingredients:
- 250 g minced meat,
- 200 g of pasta,
- 2 tomatoes,
- 1 onion,
- 3 tablespoons of vegetable oil,
- ground pepper, salt and greens to taste.
Boil the pasta in salted water and drain.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 cook them!), then cut the skin and remove it. Cut the tomatoes into cubes. Fry the minced meat with the onion until golden brown. Then add the tomatoes, fry for another 7-10 minutes, then cover the pan with a lid and simmer everything until done. Don't forget to add chopped herbs, salt and spices at the end. Now you can mix the pasta with the sauce, lightly fry everything together and serve the dish.
Navy-style macaroni with vegetables To prepare it you will need: 350-400 g of mixed minced meat (beef with pork),
- 1 medium eggplant,
- 3 tomatoes,
- 1 carrot,
- 1 onion,
- 4 cloves garlic,
- 2 bunches of basil greens,
- 1 pinch of black ground pepper,
- 30-40 g of butter,
- salt to taste.
Prepare all ingredients.To do this, cut the eggplant into cubes, grate the carrots, peel and cut the onion into half rings. Peel the tomato (to do this, first scald it with boiling water) and cut into pieces. Boil the pasta, rinse and season with butter. Finely chop the basil greens and crush the garlic with a garlic press. Now fry the minced meat with onions and carrots in a frying pan with heated oil. After 3-5 minutes, add the eggplants, 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 the pasta. Navy-style pasta with cheese This recipe will appeal to all gourmets. So, you will need the following ingredients:
- 200 g of pasta,
- 200 g minced meat,
- 1 onion,
- 50-70 grams of hard cheese,
- 3 tablespoons of vegetable oil,
- greens, salt and spices (all to taste).
Boil the pasta, remembering to rinse it with cold water.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 products and stir them periodically. For the sauce, peel and finely chop the onion and fry it with the minced meat until golden brown, then add a little water and simmer everything until done. Add spices, salt and herbs at the end, and then the pasta. Grate the cheese and also put it in the pan after the pasta. Continue stirring until the cheese melts. Turn off the heat and serve the dish.
Secrets of cooking pasta in a Fleet manner
Whatever the recipe, some tricks will help make it more delicious.
- Salt the water until the macaroni is started. For each l of water, approximately 1.5 teaspoons of salt will be needed.
- Cook macaroni in large quantities of water, otherwise they will stick together.
- Macaroni after cooking should not be too soft.
- To meat (or stuffing) was juicy and soft, first lightly fry it, and then put it out with a little water.
- Use your favorite spices and seasonings to give the dish an original taste and mouth-watering flavor.
- If you use low-fat meat (or minced meat), add fat or fat when frying. Then the meat will not turn hard and dry.
- Add salt and spices at the end of cooking, about 3-5 minutes before cooked. Then the taste of the dish will be more saturated.
We can only add that navy-style macaroni is an easy-to-prepare and very tasty dish, so take note of it.
