There are a number of dishes that do not require long preparation, but combine simplicity, satiety and availability of ingredients. Naval pasta rightfully belongs to this category. In addition, this dish is almost impossible to spoil, which means it is on the shoulder of any novice cook.

Specialists in the history of cooking have not come to a consensus on where this fragrant dish came from. According to some sources, pasta was cooked first. Housewives laid out boiled pasta and fried minced pork in layers and cooked in ovens. Later, this option was made simpler and they began to simply mix.

Now there are few recipes for this dish. Many argue that in the classic version, minced meat was made not from raw meat, but boiled. It was originally made from pork. Now you can find recipes for naval pasta with chicken or beef. Also, sometimes this dish is cooked with carrots, tomato paste, additional spices - bay leaves, garlic, etc. But the classic recipe is very simple, and the dish cooked according to it is suitable for the whole family.

Taste Info Macaroni and pasta / Naval pasta

Ingredients

• pasta to choose from - 300 g;
• chicken fillet - 300 g;
• onions - 1 pc.;
• vegetable oil - 3-4 tablespoons;
• pepper, salt - to taste

How to cook navy pasta with minced chicken

Wash the chicken fillet and make minced meat out of it using a meat grinder or blender.

Cut the onion into small cubes. After that, fry it in vegetable oil until it becomes soft. At this time, you need to put a pot of water for pasta on the fire. So that they do not stick together, the amount of water during cooking should exceed their number by 2-3 times. Be sure to salt the water.

Add chicken mince to onion. Season with salt and pepper, mix thoroughly. In parallel, throw pasta into boiling water, do not forget to stir them.

Fry the contents of the pan until cooked through, stirring occasionally. If the pasta is cooked in the meantime, discard it in a colander.

As soon as the minced meat becomes ruddy, you can spread the cooked pasta to it.

Stir and simmer everything together for a few more minutes.

Naval pasta with minced chicken is ready. Put them on a plate, sprinkle with herbs or grated cheese and serve. Also, this dish harmonizes with various pickles.

cooking secrets:

• Horns or any other pasta with large holes are best for cooking this dish. The taste depends a lot on how much minced meat is stuffed in them. They need to be slightly undercooked, because they are completely cooked in a pan.
• To make minced meat juicy, it is better to fry it in butter. This will give a pleasant touch to the final version of the dish.

The degree of roasting depends on personal preference. Some housewives thoroughly fry even pasta. For lovers of soft-tasting dishes, it is better to add a little water when cooking minced meat or pour it into pasta without additional stewing.

Hearty naval-style pasta is on the list of the simplest quick recipes. Such a dish can be prepared in a matter of minutes and at the same time feed a large family with a nutritious lunch or dinner. As the main ingredient, in addition to pasta, you can use various types of minced meat and even ordinary stew.

Ingredients: 170 g feathers (pasta), 260 g mixed minced meat (pork + beef), large onion, fine salt, frying fat.

Naval pasta

1. About 2 liters of clean filtered water is poured into the pan. It is best to salt it immediately. For this amount of liquid, 2 teaspoons of fine salt will be enough. Immediately after boiling, feathers fall into the water. With frequent stirring, the pasta is cooked for 8-9 minutes, after which it is leaned back into a colander. It is important not to overdo it with the cooking time.
2. Peeled onion cubes are fried in any fat until transparent and light golden at the edges of the pieces. It is best to do this over medium heat.
3. Minced meat is laid out in a frying pan. Together, the products are fried until the meat is completely dark. Periodically, its large pieces need to be broken with a spatula. At the end, the ingredients are salted to taste.

To cook pasta in a naval style with minced meat to the end, you need to put the cooked feathers in a frying pan with meat and mix the ingredients.

How to make with minced chicken?

Ingredients: a whole pack of any pasta (400 g), frying fat, a pound of quality minced chicken, white onion, aromatic herbs, salt to taste. How to make pasta with minced chicken delicious, is described below.

1. First of all, the pasta is boiled in salted water until tender. However, they should not be too soft. The finished product is leaned back in a colander and lightly washed with cold water.
2. Small onion cubes are fried until golden brown in the selected fat. Next up is the minced chicken. Together, the components are cooked for 8-9 minutes with constant stirring. In the process, you can add salt to taste and aromatic herbs to them.
3. After washing, finished pasta is laid out in a pan with fried minced meat. The ingredients mix well.

For greater appetizing, the dish can be sprinkled with finely chopped herbs.

Easy stew recipe

Ingredients: 280 g of horns (pasta), a standard can of lumpy stew, a large onion, half a carrot, salt to taste, freshly ground pepper, frying fat.

1. Cooking naval pasta with stew will be especially easy and fast. The main thing is to choose a quality meat product for this. The bank should not be one fat and streaks. Suitable for chicken, and pork, and beef stew.
2. The horns are boiled in a large amount of salt water. For every 100 g of pasta, 1 liter of liquid is taken. More precise instructions are usually indicated by the manufacturer on the packaging.
3. While the pasta is cooking, you can prepare the vegetables indicated in the recipe. First, onion is cut into very small cubes. Then - the carrot is rubbed on a grater with medium divisions.
4. Prepared vegetables are fried in fat until soft. Next, the entire contents of the can of stew is added to them. Together, the components are cooked for another 7-8 minutes over medium heat. You can season them with salt and pepper to taste.

Frying from a frying pan is combined with boiled pasta. The dish can be served hot immediately.

Naval pasta in a slow cooker

Ingredients: 330 g of any minced meat (it is better to choose compound), onion, fresh garlic to taste, fine salt, 280 g of pasta, any spices.

1. In the "Baking" program, small cubes of onions are first fried. They should become appetizingly ruddy. Onion lovers can cut it larger. Finely chopped garlic is also added to this vegetable. You can even just pass it through a garlic press.
2. Salt and seasonings are added to pre-thawed minced meat. Sweet paprika is perfect for this. The meat is sent to the vegetables and fried until tender.
3. Any pasta is boiled in a separate bowl.

To cook the pasta in a slow cooker to the end, it remains to mix the boiled product with meat right in the bowl of the appliance, and then activate the “Buckwheat” mode for 12-15 minutes.

With the addition of tomato paste - a la bolognese

Ingredients: 450-470 g homemade minced meat, 220-270 g pasta, 4 large tomatoes in their own and 1/3 cup tomato paste, onion, 3-5 garlic cloves, frying fat.

1. To prepare a dish according to this recipe, a slow cooker is used. Any device model will do, since you won’t have to use any rare modes.
2. First, the onion cubes are cooked in the program for frying. Vegetables can be cut into pieces of any size - to your liking.
3. Selected pastas are boiled in salted water until al dente. This process will take 7-8 minutes.
4. Homemade minced meat is laid out with vegetables. The mass is immediately salted, flavored with crushed onions, and then cooked in the same program until the meat changes color.
5. Next, paste is laid out in the bowl of the device (you can dilute it minimally with warm water) and coarsely chopped tomatoes are added.
6. The mode changes to "Extinguishing". In it, the dish is cooked for 12-14 minutes.

It remains to mix the contents of the "smart pan" with boiled pasta and fry the treat for another 6-7 minutes.

Hearty dish with meat

Ingredients: a pound of pork pulp, a medium carrot, 580 g of pasta-bows, half a pack of butter, spices and salt to taste.

1. Separately, until tender, pasta and meat are boiled in salted water. Lavrushka, black peppercorns and other aromatic spices can be added to the pan to the latter.
2. The cooled meat is finely cut with a sharp knife or passed through a meat grinder.
3. Carrots are grated with medium or small divisions, after which they are well fried in a piece of butter. The vegetable should soften and become ruddy.
4. Meat is laid out to the carrot. The remaining melted butter is poured into the products. Boiled and washed pasta is added.

Until the components are fully cooked, it remains only to fry for 5-6 minutes over high heat.

Cooking with minced chicken

Ingredients: 320 g minced chicken, 340 g feathers (pasta), onion, fresh garlic to taste, sweet ground paprika and any seasonings for chicken, salt, 1 liter of filtered water.

1. In a slow cooker, you can make pasta with minced chicken. To do this, first of all, onion is chopped into cubes. The vegetable must be fried in any fat until golden brown. To taste, small cubes of garlic are added to the fry.
2. Minced meat is laid out in the bowl of the device. Roasting continues in the appropriate mode. Large pieces of meat should be broken with a spatula while stirring.
3. Dried pasta is poured in for frying. Add salted boiled water. You can immediately add the selected seasonings.

In the program "Buckwheat" under the lid, the dish is cooked for 15-17 minutes. Mixing its components in the process is not required.

There is nothing easier than cooking pasta. If you add meat to them, then the dish will also be very satisfying. Meat is sometimes replaced with chicken and pasta is cooked in a Navy style with chicken.

Based on the name, most often such a dish was prepared by naval cooks - coca in ship kitchens - galleys. Despite the fact that pasta with minced meat has indeed been cooked on sea vessels since the middle of the last century, there is a historical version about the origin of the dish. In those days when there were no refrigerators, on long sea voyages, sailors had to take stocks of food that did not spoil for a long time. Corned beef in barrels, cereals, pasta, or, as the Italians call them, pasta, were part of the diet of sailors on long voyages. It is not known for sure who guessed to boil corned beef, grind it into minced meat and add it to pasta. But the recipe caught on and became popular.

Naval pasta with chicken

In modern cooking, there are many recipes for making naval pasta. Very often, housewives make a choice in favor of budget pasta in a Navy style with chicken or stew. Sometimes they use more expensive minced meat or add boiled and ground beef meat. Very often, tomato, onion and various spices are put in the dish. The dish is prepared very simply and it is almost impossible to spoil it.

To make 4 servings of Navy Chicken Pasta, you need the following: products :

• medium-sized pasta 400 g;
• chicken or chicken legs 600 g;
• bulb;
• salt;
• black pepper, ground;
• oil, vegetable or butter 80 ml or 80 g;
• tomato 60 g.

Recipe

Kuhoman to help

Simple tips will help you cook navy pasta with chicken quickly and tasty:

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The process of cooking naval pasta with chicken has the following sequence:

Fleet-style pasta with chicken can be served as a main course for lunch or cooked for dinner. If the chicken is cooked in advance, then the dish will be ready in less than half an hour.

It may seem that such a dish as naval pasta can be prepared by anyone.

But, as it turned out, even such a seemingly simple dish has some subtleties and peculiarities of preparation.

In addition, it can be prepared in completely different ways.

Naval pasta with minced meat - general principles of cooking

To prepare a hearty and quick dinner, Navy pasta with minced meat is an ideal option, and it doesn’t matter which recipe you choose.

You can choose any pasta for the dish: small, large, spaghetti - there is no fundamental difference here. The only thing worth considering is that it is still better to buy pasta from durum wheat. Firstly, they are more useful, and secondly, they do not boil soft and look very beautiful in the dish.

Cooking pasta, according to the instructions on the package. The preparation of this product does not take much time: water is poured into the pan, brought to a boil, salted, laid out products, boiled, stirring for about seven minutes, after which they are immediately thrown into a colander. Some people rinse the pasta after cooking under cold running water, others add it to the minced meat without rinsing - here, be guided by your own preferences. And so, and so it will turn out delicious.

Ground meat For the dish, you can buy ready-made or make your own. Any meat can be used: beef, veal, pork, chicken. Usually minced meat is fried together with onions until cooked, after which additional ingredients are added to it if desired: for example, carrots, garlic, pumpkin, sweet peppers.

Can be used in cooking tomato paste or tomatoes, but you can do without them. It is acceptable to use all kinds of greens, which will give pasta in a naval way freshness and aroma.

Spices used to taste, but in any case within reason - this is salt, a mixture of peppers, oregano, Italian, Provence herbs.

1. Naval pasta with minced meat "Classic"

Ingredients:

350 g of beef or mixed (beef and pork) minced meat;

280 g pasta;

Salt, ground pepper;

Vegetable oil;

Bulb.

Cooking method:

1. Pour water into the pan, bring to a boil, put half a spoonful of salt. Throw pasta, cook, stirring occasionally, about 5-8 minutes. Drain cooked pasta into a colander.

2. We clean the onion and finely chop it, put it on hot oil, fry until soft.

3. Spread the minced meat to the onion, mix thoroughly. We fry the mass until cooked, stirring constantly so that nothing burns.

4. Pour salt, put ground pepper to taste, spread the pasta.

5. Stirring, simmer for another five minutes.

2. Naval pasta with minced meat in tomato sauce

Ingredients:

450 g of mixed minced meat;

320 g pasta;

Vegetable oil;

Two eggs;

two bows;

Salt, a mixture of peppers;

One and a half glasses of water;

80 g spicy tomato sauce.

Cooking method:

1. Twist the peeled onion in a meat grinder, mix with minced meat.

2. Put the minced meat in a deep frying pan, salt and pepper. Fry for five to eight minutes.

3. Pour in hot water and simmer until the liquid has completely boiled away.

4. Add beaten raw eggs, salt, a mixture of peppers to the stewed minced meat, mix.

5. We spread the spicy tomato sauce, simmer for about five more minutes.

6. Add pasta boiled until cooked, mix, turn off the gas.

3. Naval pasta with minced chicken and tomatoes

Ingredients:

280 g minced chicken;

250 g spaghetti;

To taste garlic, salt, oregano;

Three or four tomatoes;

Oil for frying;

50 g of tomato paste.

Cooking method:

1. Put the minced meat in a bowl, salt, add oregano, mix well.

2. Peel and finely chop the garlic and onions.

3. Scald the tomatoes with boiling water, remove the skin, cut into small cubes.

4. Heat the oil in a saucepan, put the onion, after a minute of frying, add the garlic, after another minute - minced meat. Fry, stirring, until blush.

5. We spread the prepared tomatoes and tomato paste to the minced meat, mix. Simmer in tomato juice for twenty minutes.

6. Boil spaghetti, following the instructions on the package, put it in a colander.

7. Put pasta on plates, pour fragrant minced meat fried with tomatoes.

4. Naval pasta with minced meat, vegetables and mushrooms

Ingredients:

Half a kilo of minced meat;

300 g of champignons;

Carrot;

large bow;

Salt pepper;

Vegetable oil;

A glass of broth (meat);

parsley leaves;

450 g tubules (pasta);

Sweet pepper.

Cooking method:

1. Chop the onion and fry together with minced meat in a deep saucepan in hot oil until tender.

2. Spread the diced mushrooms, fry for five minutes.

3. Add ground pepper and salt, chopped carrots, chopped pepper, mix. Fry for a few minutes, pour in the hot broth, close the saucepan with a lid, simmer until all the ingredients are ready.

4. Boil the pasta until half cooked, put it in a colander and immediately put it in minced meat. Mix thoroughly, simmer everything together for another ten minutes.

5. Navy pasta with minced meat and cheese

Ingredients:

Half a kilo of minced veal;

200 g of shells;

30 g of tomato paste;

Four small onions;

Garlic to taste

Italian herbs;

Salt, a mixture of peppers;

Oil for frying;

A small bunch of dill;

100 g of any hard cheese.

Cooking method:

1. Cut the onions in half rings, fry until transparent in olive or vegetable oil.

2. Add minced meat, salt, a mixture of peppers, pour a small amount of Italian herbs. Mix well, fry for about ten minutes.

3. Add tomato paste, continue to simmer, after ten minutes put freshly squeezed garlic and chopped dill.

4. Boil the shells and lay them out to the minced meat, mix.

5. We fill all the ingredients with grated cheese, turn off the gas, let it brew for five minutes.

6. Baked navy pasta with minced meat

Ingredients:

450 g minced meat (any);

Half a kilo of pasta;

Bulb;

A glass of red wine;

Two spoons of tomato paste;

Salt pepper;

300 g of hard cheese;

200 g bechamel sauce.

Cooking method:

1. Fry the chopped onion together with minced meat, pour in the wine, add spices, tomato paste, simmer until the liquid is completely evaporated.

2. Boil pasta.

3. Mix the bechamel sauce with half the finely grated cheese.

4. Mix pasta with cheese sauce.

5. We spread a part of the pasta on the greased form, evenly distribute the minced meat on top, put the remaining pasta, cover with cheese.

6. Bake for fifteen minutes over medium heat.

7. Naval pasta with minced meat and pumpkin

Ingredients:

Half a kilo of ground beef;

250 grams of feathers;

220 grams of pumpkin pulp;

Bulb;

A clove of garlic;

Vegetable oil;

Salt, ground white and black pepper;

Greens to taste.

Cooking method:

1. Boil the pasta, drain the liquid.

2. Pass the peeled and finely chopped onion until transparent.

3. Add minced meat to the onion, mix well. Fry for five to ten minutes until a pleasant blush.

4. Add garlic, simmer for a couple more minutes, turn off the gas.

5. Boil the diced pasta in lightly salted water for ten minutes.

6. We spread the pumpkin, pasta and minced meat in a deep saucepan, add chopped greens, all spices, mix.

7. After ten minutes of slow languor, we serve the dish to the table.

8. Naval pasta with minced meat and sour cream

Ingredients:

300 grams of mixed minced meat;

300 g pasta;

100 g sour cream;

Bulb;

Salt and pepper to taste;

Oil for frying minced meat.

Cooking method:

1. Put the chopped minced meat in a deep bowl, add sour cream, pepper, salt.

2. Fry the onion until golden, spread the minced meat in sour cream.

3. Simmer until minced meat is fully cooked, about twenty minutes.

4. Add the pasta boiled until tender to the minced meat, mix.

9. Naval pasta with minced meat and smoked brisket

Ingredients:

270 grams of pasta of any shape;

150 grams of smoked brisket;

Two spoons of ketchup;

Salt, pepper to taste;

Half a glass of water;

200 g minced meat;

Bulb;

Cooking method:

1. Peel the onion and chop it into small cubes.

2. Put in a pan, add oil, fry until a pleasant golden hue.

3. Finely chop the brisket or bacon and add to the onion, fry until browned.

4. Add minced meat, mix thoroughly, simmer until the meat product is fully cooked. At the end, add a little salt and pepper.

5. Pour in boiling water, add ketchup and chopped garlic. If necessary, put spices, focusing on your taste. Simmer for about five more minutes, then remove from heat.

6. Boil, but not until fully cooked, pasta, drain the liquid, and put the pasta in minced meat. We mix.

7. Put the pan or saucepan with the dish for ten minutes in the oven.

10. Naval pasta with minced meat, spices and vegetables

Ingredients:

300 g of any pasta;

420 g minced chicken;

Red onion;

Two stalks of celery;

large carrots;

A couple of cloves of garlic;

Oil for frying;

Dill and parsley leaves;

Salt pepper;

Seasoning for pasta, marjoram, dried basil.

Cooking method:

1. Cut the onion into cubes and fry in hot oil until golden brown.

2. Add minced meat, loosening it from time to time so that it is fried simultaneously on all sides.

3. We spread grated carrots, chopped garlic and celery to the almost ready minced meat.

4. Pour all the spices that are part of the dish, add salt and finely chopped dill to taste.

5. Pour in a little more than half a glass of water, simmer, closing the lid for about fifteen minutes.

6. Boil the pasta, spread it to the minced meat and vegetables, mix thoroughly, simmer for just another two or three minutes and turn off the gas.

It is better not to use butter for frying, because the dish will turn out to be more high-calorie, and the juice coming out of the meat is quite enough to make the pasta juicy.

Be sure to first fry the minced meat without adding water or sauce, tomatoes, and then stew it - this way the dish will turn out much tastier.

Instead of tomato paste, it is permissible to use sauces, ketchups to taste.

For a spicy twist, try adding grated smoked cheese.

Minced meat does not have to be twisted; chopped minced meat is also allowed for cooking.

To spice up the dish, add a little crushed chili pepper or red pepper while cooking.