Pasta with stew

There are several versions of the origin of naval pasta. According to the first version, sailors prepared them as a hearty and high-calorie dish, the ingredients for which could be stored on the ship for a long time. The second version speaks about the Italian roots of this dish and it was called fiottarini.

Pasta with navy stew in a frying pan

According to the classic recipe, navy-style pasta is prepared using minced meat. We will prepare a more economical dish, both in terms of cost and time, because stew is cheaper than minced meat and cooks much faster.

1. 
   How to simply and deliciously cook pasta with stew? Remove the peel from the onion and wash it. Then chop finely.
2. 
   Heat a frying pan over a fire, pour vegetable oil into it and fry the chopped onion. It is necessary to fry over low heat so that the onion does not burn, but becomes transparent with a golden hue.
3. 
   Now you need to boil the pasta. Choose pasta according to your taste; of course, it is healthier to use those made from durum wheat. In terms of shape, preference should be given to tubular products (pasta, feathers, horns). Pour the pasta into boiling salted water and cook over medium heat according to the instructions on the package. When the pasta is ready, place it in a colander to drain the water.
4. 
   Open a can of stew. When choosing this ingredient, also focus on your preferences. You can use beef, pork or chicken stew. Place the contents of the jar on a plate and mash large pieces. Then add the stew to the fried onions and stir. Since the stew has already been heat-treated and is ready to eat, we only need to warm it up. To do this, just hold it in the frying pan under the lid for 3-4 minutes.
5. 
   When the stew is warm enough, add boiled pasta to it. Add spices and salt. Mix well. Then add a piece of butter. It will help enhance the taste of the finished dish. Stir. Pour in about half a glass of boiled water and simmer the pasta navy style for another 5 minutes, covering with a lid.
6. 
   Turn off the heat and let the finished dish sit for another 10 minutes to let it sit and the flavors to meld. While the dish is steeping, wash the fresh herbs and chop them finely. Transfer the navy pasta to plates and sprinkle with herbs.

Bon appetit!

How to simply and deliciously cook pasta with stew in a saucepan?

Navy-style pasta in a saucepan can be prepared both at home and outdoors. In field conditions, it is difficult to replace the utensils necessary for cooking over a fire, but in this case, having one saucepan or kettle will be enough to feed all the campers.

Cooking time: 40 min.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Pasta – 250-300 gr.
• Stew (beef) – 1 can (330-350 gr.)
• Vegetable oil – 2 tbsp.
• Ketchup – 3 tbsp.
• Garlic – 2 cloves
• Salt - to taste
• Ground black pepper - to taste
• Dry dill - to taste
• Water – 2 l.

Cooking process:

1. Peel the garlic, wash it and cut into thin slices.

2. Open the can of stew and remove its contents. At the same time, let the fat and liquid remain in the jar. Break the meat into small pieces. Remove wires if present.

3. Pour water into the pan and put it on fire. When the water boils, add salt and vegetable oil, which will prevent the pasta from sticking together during cooking.

4. Add pasta to boiling water (preference is given to pasta, cones or feathers). Cook according to instructions.

5. After the required cooking time has passed, place the pasta in a colander to drain the water. Return the pasta back to the pan.

6. Place the prepared stew, ketchup, and garlic slices into the pan with pasta. If you want the dish to be fattier, add the fat and liquid that remained in the can from the stew to the pan. If you don’t do this, then pour in half a glass of boiled water.

7. Then add pepper and dry dill. At this stage, you can experiment with different dry herbs.

8.Mix everything well and return the pan to the heat. Bring to readiness over low heat. This will take about 15 minutes.

9. Navy pasta is ready. Serve hot.

Bon appetit!

A quick recipe for cooking pasta with stew in a slow cooker

Can you imagine that naval-style pasta can be prepared for you by an indispensable kitchen assistant - a multicooker? And this is real. Just prepare all the products, place them in the multicooker bowl and turn on the desired program. And spend the free time on yourself.

Cooking time: 40 min.

Cooking time: 10 min.

Servings: 6.

Ingredients:

• Pasta – 400 gr.
• Stew (beef) – 1 can
• Butter – 1 tbsp.
• Salt - to taste
• Ground black pepper - to taste
• Fresh herbs - to taste
• Water – 4 measuring cups

Cooking process:

1. Prepare the stew. This recipe uses beef stew. According to your taste preferences, you can also choose chicken or pork stew. Open the jar, disassemble the contents into small pieces. Depending on what kind of navy pasta you like, fattier or not, leave the top layer of fat or remove it.

2. Select the “Pilaf” program on the display and set the time on the timer to 30 minutes. Place the disassembled stew into the bottom of the bowl.

3. Next, place the pasta into the multicooker bowl. It is preferable to choose pasta made from durum wheat. Based on the shape, choose tubular pasta, horns or feathers. Due to the fact that they are hollow inside, the sauce can penetrate both the outside and the inside of the pasta. Next, fill the contents of the multicooker with water so that it covers it completely.Add salt and ground black pepper to taste. Close the multicooker lid and press the “Start” button. Cook until the characteristic signal signals the end of the program.

4. Open the lid, add butter (it will enrich the taste of the finished dish) and mix everything.

5. Wash the greens, chop finely and decorate with it the finished navy-style pasta, previously laid out on portioned plates. Serve hot.

Bon appetit!

Hearty pasta with stew and tomato paste in a frying pan

A special feature of navy-style pasta prepared according to this recipe is the use of tomato paste during preparation. It enriches the taste of this hearty and budget-friendly dish due to the fact that it is a concentrated tomato puree, and also improves its appearance.

Cooking time: 40 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Pasta – 300 gr.
• Stew (beef) – 400 gr.
• Onions – 2 pcs.
• Tomato paste – 1 tbsp.
• Salt - to taste
• Sugar - to taste
• Vegetable oil - for frying
• Water – for cooking pasta

Cooking process:

1. Peel the onion; to do this, remove the peel from it and wash it. Finely chop. Heat a frying pan with vegetable oil on the stove and fry the chopped onion until transparent.

2. While the onions are frying, boil the pasta. To do this, pour water into a saucepan, bring it to a boil, add salt and add pasta. Many people currently give their preference to pasta made from durum wheat. Cook pasta according to package directions. Then drain the water and place the pasta in a colander.

3. Add tomato paste, sugar and salt to the frying pan with fried onions. Mix everything.Sugar is used in this recipe to neutralize the sour taste of the tomato paste.

4. Open the can of stew. Cut large pieces smaller. Check that there are no large veins in the meat.

5. Place the prepared meat on the fried onion with tomato paste.

6. Stir all the ingredients in the pan and pour in half a glass of water (you can use the water in which the pasta was cooked).

7. Place the boiled pasta in a frying pan. Mix everything well.

8. Reduce heat, cover the pan with a lid and cook for another 5 minutes.

9. Nourishing and tasty naval pasta is ready.

Bon appetit!

Navy pasta with stewed meat, onions and carrots

Pasta goes well with both meat and vegetables. The most common recipe based on the listed ingredients is, of course, navy pasta. The classic recipe uses minced meat, but it can be perfectly replaced with high-quality stew.

Cooking time: 35 min.

Cooking time: 25 min.

Servings: 5.

Ingredients:

• Pasta – 250 gr.
• Stew – 1 can
• Onions – 1 pc.
• Carrots – 2 pcs.
• Salt - to taste
• Ground black pepper - to taste
• Dill - to taste
• Parsley - to taste
• Vegetable oil - for frying
• Water – for cooking pasta

Cooking process:

1. Boil the pasta. Pour 1.5-2 liters of water into the pan, bring the water to a boil and add a teaspoon of salt into it. Stir. Then pour in the pasta. It’s good if it’s pasta made from durum wheat. Cook until done according to package instructions.

2. Peel the onion, wash it and chop it finely.

3. Wash the carrots. Peel it with a vegetable peeler.Then grate on a coarse grater or cut into bars.

4. Wash the greens. Remove stems and chop finely.

5. When the vegetables and herbs are prepared, heat a frying pan with vegetable oil and fry the chopped onion for a minute. Do this over medium heat.

6. Then immediately add the chopped carrots to the onions and mix well. Sauté for another 3 minutes.

7. When the vegetables are fried, serve them with the stew prepared in advance. Stir to combine, continue cooking for another minute.

8. While we were frying and stewing, the pasta was boiled. Pour off half a glass of the water in which they were boiled. Then place them in a colander to drain the remaining water. To prevent the pasta from sticking together, pour a teaspoon of vegetable oil into it and stir. If you are preparing pasta from durum wheat, this item can be omitted, since they do not tend to stick together. Place the discarded pasta into the frying pan with the vegetables and stew.

9. Pour in half a glass of water in which the pasta was cooked (we left it in step 8). Add salt and pepper. Stir and leave to simmer over low heat, covered, for another 5 minutes.

10. Navy pasta with stewed meat, carrots and onions is ready. All that remains is to arrange them into portioned plates and sprinkle with herbs.

Bon appetit!

How to deliciously bake pasta with stew in the oven?

A very interesting option for cooking pasta with stew in the oven. The dish is based on pasta, the taste of which is complemented by stewed meat, tomatoes, herbs and lightly salted red fish. The dish is sealed with egg wash. Try it and see what a tasty and beautiful dish you will get.

Cooking time: 55 min.

Cooking time: 25 min.

Servings: 2.

Ingredients:

• Pasta – 200 gr.
• Stew – ½ can
• Tomatoes – 1 pc.
• Fresh greens – ½ bunch
• Eggs – 3 pcs.
• Sour cream – 3 tbsp.
• Cheese (hard) – 50 gr.
• Lightly salted red fish – 100 gr.

Cooking process:

1. Wash the tomatoes and cut into small pieces. If the tomato is very juicy, remove the seeds, leaving only the pulp. Place them in a deep container. Chop lightly salted red fish and add to tomatoes. You can use store-bought fish, but how delicious is your own salted fish, which only requires a piece of fresh red fish, salt, refined oil and a period of time from 12 to 24 hours. Then open a can of stew (for this recipe, it is better to opt for chicken, pork or turkey stew). Take it apart into small pieces. Also go with tomatoes and fish. Wash the greens, chop them finely and add to the filling ingredients.

2. Boil the pasta. You can choose any type of pasta, as long as it holds its shape after cooking. Boil them in boiling salted water until tender, according to the instructions on the package. Then drain them in a colander to drain and add them to the container with tomatoes, fish and stew.

3. Grease a baking dish with vegetable oil. If you want to serve the dish in portions, then take two smaller forms. Place the pasta mixture into it and smooth it out. At this time, you can turn on the oven and heat it to 180°C.

4. Break the chicken eggs into a separate bowl, add mayonnaise and salt. Beat the egg mixture with a fork or whisk until smooth. Eggs will hold the dish together, and sour cream will make it more tender.

5.Pour the resulting egg mixture over the pasta. Distribute evenly.

6. Grate hard cheese on a fine grater. Sprinkle it on top of the dish.

7. Place the baking dish in a preheated oven and leave it for half an hour. If your oven is equipped with a grill, then 3 minutes before cooking, turn on this function to form a golden crust on the dish. Delicious and original pasta with stew is ready. Serve them hot, although they are just as delicious cold.

Bon appetit!

Delicious navy pasta with stewed meat and cheese

Navy pasta with stewed meat, onions, carrots and tomatoes is almost a classic, which in this recipe is improved by adding cheese. After all, there are probably no people in the world who don’t like hot, stretchy, melted cheese in various dishes.

Cooking time: 40 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Pasta – 300 gr.
• Stew (pork) – 1 can
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomatoes – 2 pcs.
• Cheese – 100 gr.
• Garlic – 2 cloves
• Salt - to taste
• Ground black pepper - to taste
• Fresh greens - optional

Cooking process:

1. Bring water to a boil in a saucepan, add salt and add pasta. Cook them until half cooked, reducing the time indicated on the package by 2 minutes, since they will reach full readiness in the frying pan. While the pasta is boiling, peel the carrots with a vegetable peeler, rinse them and cut them into small pieces.

2. Place a frying pan on the fire and pour vegetable oil into it, and while the frying pan with the oil is heating up, peel the onion, rinse it and chop it finely. Place the chopped vegetables in a frying pan and sauté over low heat for 5 minutes.

3. During this time, open the can of stew.Break it into small pieces and add it to the sautéed vegetables. Stir the contents of the pan, cover and simmer for about 10 minutes.

4. Start preparing tomato puree. Wash the tomatoes and peel them, to do this, make a cross-shaped cut from the bottom and keep in boiling water for 30-60 seconds. After such a simple manipulation, the peel of the tomato can be removed very easily. Then cut them into pieces. Peel and chop the garlic. Puree chopped tomatoes and garlic in a blender.

5. Ready tomato puree, add to vegetables with stew. Stir and bring the mixture to a boil.

6. When the contents of the frying pan boil, add the boiled pasta, previously drained in a colander. Stir and leave on fire for 2-3 minutes. Taste the dish and, if necessary, add more salt and pepper according to your taste preferences.

7. Wash and chop fresh herbs. Grate the cheese on a coarse grater. Turn off the heat and sprinkle the almost finished dish with chopped herbs and grated cheese. Cover the pan with a lid and allow the cheese to melt. Navy macaroni and cheese is ready. Serve them in portions.

Bon appetit!

Step-by-step recipe for making pasta shells with stew and mushrooms

Pasta with stewed meat and mushrooms can safely be called a wonderful combination of Russian and Italian cuisine. This recipe combines such a truly Russian product as stewed meat with creamy mushroom sauce, leeks, Parmesan cheese and basil.

Cooking time: 30 min.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Pasta (shells) – 300 gr.
• Stew (beef) – 1 can
• Champignons – 200 gr.
• Cream 33% - 200 gr.
• Leek – 1 stalk
• Garlic – 2 cloves
• Cheese (hard) – 100 gr.
• Fresh basil – 1 sprig
• Sunflower oil - for frying

Cooking process:

1. Prepare all the necessary ingredients.

2. Sort and wash the champignons. If they are small, then cut them in half; if they are large, then cut them into 4 parts. Also peel the garlic cloves, rinse them and chop them finely.

3. Place the frying pan on the stove, pour vegetable oil into it. While the pan is heating, cut the light part of the leek into thin circles and add to the pan along with the sliced ​​champignons. Fry for no more than 10 minutes in total. During this time, the champignons and leeks will turn golden.

4. Open the can of stew and pour its contents into the mushrooms and leeks. We need to transfer the meat, jelly, and fat that are in the jar. Shred large pieces of meat with a fork. Also add chopped garlic to the pan. Stir and leave on the fire for 5 minutes. During this time, heat the cream. Pour them into the pan, stir and bring to a boil. Turn off the heat.

5. Boil the pasta. For this recipe, durum wheat shells were chosen, because our dish has Italian roots. Bring water to a boil in a saucepan, salt it and add pasta. Cook until al dente according to the instructions on the pasta package. Place in a colander to drain the water.

6. Place the boiled shells in a frying pan and mix with other ingredients.

7. Transfer the finished pasta with stew and mushrooms to separate serving plates and garnish with fresh basil leaves.

Bon appetit!