When my relatives ask me to cook pasta in a navy manner, I immediately get down to business. After all, this is one of the fastest and at the same time hearty meat dishes.
Homemade stew is not only saving time, it is also tasty and healthy food. I cook the stew in the oven for 3-4 hours, and then just roll the lids. I always know for sure that there is absolutely nothing superfluous there - only meat, spices and salt.
The choice of pasta must also be approached responsibly - choose those prepared from durum wheat (durum). Varieties are a matter of taste, but look towards larger ones - feathers and fusilli, tubes, horns.
Time for preparing - 20 minutes
Servings Per Container - 3
Ingredients for Cooking Pasta Navy:
- 400 g pasta
- 200 grams of stew
- 2 small onions
- half red bell pepper
- salt
- ground black pepper
- 1 tbsp. l vegetable oil
Cooking navy style pasta:
We start cooking with pasta. Bring the water to a boil, add salt and pour the pasta. Reduce the gas a little and cook them until cooked, as indicated on the package.
Peel and rinse the bulbs. Dice. Peel the seeds and cut them into cubes.
Pour oil into a hot pan, pour vegetables.
Fry the onion until golden, and the pepper will be almost ready by this time. Prepare the stew - open the jar, remove the top layer of fat. We spread the meat on a plate, and we don’t need to use the broth in this dish. Add the stew, stir a little and fry everything together for 5-10 minutes.
Drain the water with pasta using a colander. If indicated in the instructions - rinse them with boiling water. Add the pasta to the minced meat, and leave it under the lid for another 3-5 minutes.
Add pepper, try on salt, if necessary - add to taste. When serving, sprinkle with finely chopped green.
We serve the dish extremely hot, it is not recommended to reheat such a dish. Better next time to cook a new portion.
Cooking Tips
You can add carrots and other vegetables to the season by frying - eggplant, zucchini and even mushrooms.
Vegetable oil can be completely or partially replaced with butter. I like to use both types of oil.
Often the recipe is supplemented with tomato paste or sauce, dried herbs, ground paprika, garlic granules or fresh garlic, green onions, green basil.
Good appetite
