Naval pasta (recipe from the magazine "Gastronom")

Category: Dishes from cereals and flour products
Naval pasta (recipe from Gastronom magazine)

Ingredients

Pasta 300 g
Minced meat 600 g
Large onion 1 PC
Garlic 2 tooth
Tomato paste 2 tbsp. l.
Boiling water 1 \ 2 tbsp.
White pepper pinch
Salt taste
Vegetable oil for frying

Cooking method

  • Prepare minced meat from raw meat. I had a deranged piece of elk today.
  • Naval pasta (recipe from Gastronom magazine)
  • I cut the veins without fanaticism.
  • Naval pasta (recipe from Gastronom magazine)
  • Spun on the middle lattice in Meat grinder CASO FW 2000
  • Naval pasta (recipe from Gastronom magazine)
  • In hot oil (in a saucepan with an open lid), fry finely chopped onion and garlic.
  • Add minced meat and fry, stirring for 10-12 minutes.
  • Add tomato paste, stir.
  • And here is the most important feature. Pour in boiling water and simmer for 5 minutes. I have never done this, but with this method, the minced meat is very tender.
  • Simultaneously boil the pasta according to the instructions on the package. Drain the water.
  • Mix pasta with minced meat and simmer for 1-2 minutes.
  • Serve garnished with herbs (I have green onions).
  • A very tasty version of everyone's favorite dish!)


Dragonfly
Excellent, otherwise I think to cook on the weekend! 😀
Lilida
Omela, on time, otherwise I thought what to do with the minced meat, which toils in the refrigerator.
Aunt Besya
My spouse's favorite food! He will never refuse such pasta, moreover, the pasta should be just that THICK !!
Elena Tim
And I love those.
I won't even write nasty things, Melka will faint.
IrinaS111
Omela, minced boiling water, you say? Okay, let's try it!
Taia
Cool recipe, I also cook this way - I like it very much! I recommend to everyone.
But I do not boil the pasta separately, I pour them in at the last stage, when we pour the minced meat with boiling water. I cover everything with a lid, it turns out great.
kortni
Quote: Taia
But I do not boil the pasta separately, I add them in the last step
Taya, but how to guess with the amount of water in this case?
Taia
But so that the macaroons peep out a bit, do not swim. Then it will be necessary to stir during cooking, and if necessary, you can add boiling water so that the pasta is in the sauce.
kortni
Thanks, I will try!
I saw this method once: the noodles are fried in a frying pan, poured with hot water and covered with a lid ...
So tasty!
Since then, this question has tormented me ... how to guess the right amount of liquid ?!
Elenochka Nikolaevna
I cook such a dish when I need to quickly feed my family and not bother. Delicious.
Hello Soviet childhood !!!
Is it true that this is printed in the "Gastronom"?
Omela
Girls, thanks! I also used to pour boiling water with minced pasta, but I like it this way. And so much so that the child again ordered such pasta for tomorrow. What else I liked about this recipe is the ratio of pasta and minced meat - very harmonious!)

Quote: Elena Nikolaevna
Is it true that this is printed in the "Gastronom"?
I read the recipe on the Gastranoma website.
Crochet
Quote: Taia
But I do not boil the pasta separately, I pour them in at the last stage, when we pour the minced meat with boiling water. I cover everything with a lid, it turns out great.

Taichka, about So ?
AnetKa
Quote: Aunt Besya

My spouse's favorite food! He will never refuse such pasta, moreover, the pasta should be just that THICK !!
I made similar ones the other day, only with minced chicken. The children were beating on both cheeks.
k @ wka
And I became insolent, so as not to wash the extra bowls. I pour boiling water directly into the frying pan. But first I fry the macaros a bit with the minced meat, when it is almost ready and the fry is browned. I only take a frying pan deeper so that everything fits

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