A bit of history
The history of the appearance of this dish goes back toMiddle Ages. This dish was very popular during long sea voyages and travels, which is not surprising, because it is quite tasty and filling, since its caloric content is very high. The necessary products were easy to transport and store. Difficulties arose with storing meat, which was therefore transported in barrels in a salted form. It was soaked before cooking, which led to a loss of taste. The problem was solved as follows: corned beef was minced, adding all sorts of spices, and mixed with pasta. In Russia, this dish was introduced in the first half of the 18th century. Since then, this dish has firmly entered our menu. It became one of the main ones in the diet of sailors and soldiers, especially in wartime. But the classic version became pasta with stew. The preparation of the dish was even simpler and faster, since there was no longer any concern about minced meat. After the end of the Great Patriotic War, this recipe became traditional in Russian cuisine, has survived to this day and is still very popular.
Main Ingredients
There are two main ingredients in the dish:pasta and stewed beef (minced meat). Of the spices - only pepper, salt, and, as an additive, onions. You can take any pasta that suits your taste. This can be spaghetti, spirals, feathers, bows, tubular pasta of all kinds, the main thing is that they are all of good quality, made from durum wheat flour. Such a product will not boil over and will not stick together. It is believed that for the preparation of this dish it is better to take hollow pasta so that the cavities are filled with minced meat or stew, which makes the dish much tastier. At present, it is difficult to find a decent stew for cooking navy-style pasta. When choosing among all sorts of cans, stop at beef, made according to GOST. It is best if you have stew made at home. Despite the simplicity of the dish, it can be quite varied. Various pasta products are used (from spaghetti to shells). Instead of stew or minced meat, you can add minced meat, chicken, sausages. And vegetables, seasonings, and spices will give the dish a specific taste.
Recipe options
We offer you several optionscooking navy-style macaroni with stewed meat. They are designed for 4-5 people. Cooking time is from 20 to 40 minutes, depending on the selected option. Classic recipe The simplest recipe with a minimum set of components. Products:
- pasta (spaghetti, horns, tubular) - 300-350 g dry,
- stewed meat - 1 standard can,
- onion (optional) - 1 pc.,
- salt, pepper, vegetable oil.
Preparation:
- pour water into a pan threefoldrelation to pasta. Salt and boil. To fall asleep pasta in boiling water and, stirring occasionally, boil. Drain the liquid through a colander or a slightly open lid;
- While cooking macaroni, fry the onion in vegetable oil or on a part of fat from stew;
- put the stew in the pasta, mix, hold on low heat, to melt fat;
- add the onion, pepper and put out another minute.
You can fry the stew together with onionsfrying pan, it will be even tastier. Italian recipe This is a recipe that, with the help of some added ingredients, produces a real Italian dish that tastes like spaghetti Bolognese. Products:
- spaghetti - 300-350 g dry,
- stewed meat - 1 standard can,
- tomato sauce or paste - 2 tbsp,
- hard cheese - 60 g,
- salt.
Preparation:
- cook spaghetti as in the classical version;
- put the stew, for a minute warm up with spaghetti;
- add tomato paste, pepper (optional - a handful of green basil), heat for another minute;
- put in plates. Sprinkle with grated cheese.
Vitamin or diet recipe This recipe is distinguished by the addition of a large number of vegetables, which helps burn calories contained in pasta and stew. Products:
- pasta - 300-350 g dry,
- stewed meat - 1 standard can (beef only),
- red bell pepper - 2 pcs.,
- carrots - 1 large,
- onion — 2 medium,
- celery - 1 stalk,
- vegetable oil, salt,
- fresh parsley - 1 bunch.
Preparation:
- cook pasta as in the classical version;
- fry in a deep frying pan or a scallop chopped carrots, celery, bell pepper or onion for 5-7 minutes in vegetable oil;
- put the stew in the vegetables and put out for another ten minutes;
- add the boiled pasta, mix, for a minute, warm with vegetables and stew;
- pour the finely chopped parsley, mix and 5 minutes to hold the food under the lid.
Choose for yourself which recipe is idealfor dinner or lunch. But do not forget that navy-style macaroni is a high-calorie dish, so you do not need to cook it every day. Come up with your own variations of this dish. Enjoy your meal!
