Naval macaroni in DeLonghi multi-body

[by mass]

Naval macaroni in DeLonghi multi-body

Category: Dishes from cereals and flour products

Ingredients
Pasta	as needed (I have 400 g)
Minced meat	in the usual proportion to pasta (I have 300-400 g)
Bulb onions	1 onion (I have medium)
Tomato paste (optional)	I have 2-3 tsp.
Water (boiling water)	see recipe and note
Salt pepper	taste
Vegetable oil	as needed (I have about 2 tbsp. l.)

Cooking method

• Sometimes I am an idle lazy person and cook navy-style pasta - one of the few dishes that are eaten in full by both the elder, the younger, and the middle-sized little one. Well, my husband and I don't mind.
• The dish itself is simple, but I also decided to "untie my hands" - to cook almost without regular stirring. Therefore - a Delonghi multi-body and a bowl with a stirrer. In addition, a saucepan and a colander are "saved" - we cook pasta together with minced meat!

• Peel the onions. Pour vegetable oil into the cousin's bowl with a stirrer and switch on the "multicooker" program (MV) 4 level 40 '. Dice the onion. At 38 'according to the cousin's timer (at this moment the stirrer will start working) put the onions in the bowl, stir and set the MV level to 3.

• Saute the onion with the lid closed 4-5 '

• At 33 'on the cousin's timer, set the MB 4 mode, put the minced meat in the bowl and grind it with a spatula. Close the lid and fry the minced meat, taking into account the grinding time 8-10 '. During this time, prepare boiling water.

• At 23 'on the cousin's timer, add the tomato paste to the minced meat, stir and continue frying for a couple of minutes. Then salt the minced meat, add 0.5 tbsp. water (100 g) and simmer for a couple of minutes. Keep the lid closed between additions / stirring.

• At about 19 'on the cousin's timer, place the pasta in the bowl, add water to cover the pasta, add salt and stir if necessary. After a couple of minutes, change the program to "stewing" level 2, stir and cook for 5-8 minutes, depending on the manufacturer's recommendation.

• After the specified time has elapsed, make sure that the pasta is almost ready, mix them by sending the top damp ones inward.

• After a couple of minutes, turn off the cousin (it happened to me at 8 'on the cousin's timer), stir again, maintain the 5' character and you can feed the household. Bon Appetit!

The dish is designed for

Lot

Time for preparing:

30-35'

Cooking program:

DeLonghi multi-body, programs

Note

I would like to draw your attention to the following. With this method of cooking, the degree of cooked pasta depends not so much on the cooking time as on the amount of added water. Two examples:
---------------------------------------

I added water to cover the pasta a little (maybe a little more than in the photo in the recipe). Finished cooking at 8 'on the cousin's timer. As a result, we got normal soft spirals. But we prefer al dente! ---------------------------------------

I added 1.5 times more water than pasta, by mass! That is, for 400 g of feathers, 600 ml (= 600 g) of water was added. It also takes into account the water added to the minced meat (i.e., to the minced meat 100 g and 500 g to the pasta). When you pour that much water into your cousin, you can't see it on the surface. Therefore, during the preparation process, it is still better to stir 1-2 times by hand. Finished cooking at 8 'on the cousin's timer. Got al dente. Strictly speaking, when stewing minced meat, part of the liquid evaporates, so you can add 500 ml (= 500 g) of water to the pasta and a little more

---------------------------------------
Accordingly, the amount of water must be adjusted to suit your preferences.
Again, if at the end of cooking it turns out that there was a lot of water (pasta is overcooked), then there is nothing you can do about it. And if it turns out that there was not enough water (the pasta is a little damp / dry), then you can always add a little boiling water and a couple of minutes of time.

!!! If you add less food, it may be necessary to shorten the frying time of onions and minced meat and / or decrease the MV level from 3rd to 2nd !!!

I take boiling water for reasons not to arrange a temperature shock in a bowl and not to wash out the pasta starch.

Having already cooked pasta in this way a couple of times in my cousin, I discovered that they similarly save pots and colanders when cooking pasta:
- in multicooker:
Cheese pasta
- in pans:
Pan-stewed pasta
- in the oven:
Pasta with meat in cheese sauce in the oven

And one moment. Since I have to cook for a rather large company, it is problematic to evenly mix the pasta with meat sauce in a pan. And in the cousin, everything mixes up perfectly during cooking!

[Accomplishment]

Accomplishment, Elena, thanks for the recipe in Kuzinka: rose: I will definitely cook

[Ludmila]

Ludmila, Thank you! Cook for health!

[Elena]

Elena, Helen! As a novice cousin breeder doing repairs in the kitchen, I really need such recipes from home and with detailed instructions for cooking in my cousin !!!) Yesterday I cooked according to your recipe. Well, it would seem - navy-style pasta, well, what's wrong with that? The husband generally demanded to do it with stew. But I did not go for it (may the stew lovers forgive me). Made with minced meat. Only one digression - I did not add tomato paste with water, but twisted tomatoes. Mmmm ... what a delicious treat !!!! Thanks for the recipe! It will take root in our family for sure!

Oh, renovation! I wish you a speedy completion and many culinary dreams come true!
It’s not even a recipe, but overcoming your desire to stick your nose where you don’t need to, check the four-thread and interfere beyond measure! And the cousin frees her hands, you just have to trust her!
I am glad that this method came in handy and was approved!

Oh, renovation! I wish you a speedy completion and many culinary dreams come true!

Toka started
Through trial and error, my cousin got it to do the pot the way we liked it. The wings were successful the first time. And now the macaroons. And yes, her meoooooooooooooooooooooooooooooooooooooooooooming got enough stirring

meoooooooooooooooooooooooooooooooooooooooooooooooooooooo!

Yesterday I made crackers for dinner (oven level 3) and forgot to put the stirrer in the bowl.
She stumbled upon it on the table after 12 minutes, gasped, rushed to the croutons - everything is fine, more or less even roasting (in fairness - the layer of croutons was not very thick, about a third of the bowl in height, loose). Now I think - Maybe it will be fine with a thick layer?
Zhen, how much water did you pour into the pasta?

Water finally by sight! First, twisted tomatoes are quite runny. Secondly, I livanul them heartily, because we love with these tomatoes so that they are manyooaaaa. Then she poured water so as not to cover the pasta. Then she added. And at the end ..... more tomatoes, so as to make a gravy. As a result, there was no gravy, the pasta was simply not dry.
In short, everything was by sight, both food and water.

Well, and good! It makes sense to bother when there are al dente lovers in the family. And so - by eye, of course. You can always add something!
And the sauce should be cooked separately for pasta, so that it is straight sauce. And then they, you see, are like diapers - they both absorb and absorb, and absorb and absorb ...

My pasta was made from hard varieties, so they didn't boil over. I just tasted them and added them along the way.

[Elena]

I, too, with macaroons. Pasta 400 gr, did not measure the water, poured so much that it covered the pasta. Made on the "Multicooker" program, turned off the time when the pasta was ready. Great! ElenaThank you for the experiment that gave birth to a wonderful recipe without spoiling!

[Ilmirushka]

Ilmirushka, on Health!
Kuzinka - well done, no need to drain the water, no need to stir with minced meat. Yes, and do not stir, as when they are together, minced meat and pasta, are being prepared!