Stew with noodles. Pasta with stew: delicious recipes
Navy-style macaroni with stew- a well-known and beloved dish by many, which will take you a few minutes to cook. Since this dish will include meat, ordinary pasta from a side dish turns into a full-fledged second dish.
Interestingly, this familiar dish is more than 50 years old. Naval pasta with stew are classic recipe, but recently, navy-style pasta with minced meat has become equally popular, a kind of dish close to.
It should be noted that all recipes for navy-style pasta with stew are almost identical in cooking technology. They can differ among themselves in the amount and composition of ingredients. So, in addition to classic pasta, stewed meat, onions and tomato paste the dish may contain carrots, tomatoes, cheese, mushrooms, bell pepper.
As for the pasta themselves, they most often use classic pasta in the form of feathers, but other types are also allowed. pasta, in particular and spaghetti. Stew for a dish is suitable for both pork (as in this recipe) or beef, everything is for everybody. Now let's move on to the recipe and see how to cook naval pasta with stewed meat step by step with a photo.
Ingredients:
- Onion -1 pc.,
- Pasta -200 gr.,
- Tomato sauce -100 ml.,
- Stew -200 gr.,
- Spices: black pepper, paprika, dried Provencal herbs,
- Salt to taste
- Sunflower oil.
Naval pasta with stewed meat - recipe
Cooking navy-style pasta with stew begins with the preparation of the sauce. If you first cook the pasta, and then start making the sauce, then they will most likely stick together, waiting for it. Cut the onion into cubes.
Fry the onion in vegetable oil until milky.
Add to it tomato sauce.
Stir. Put out 5 minutes.
Lay out the stew.
Use a fork or spoon to mash the stew in the tomato sauce. Stew, unlike minced meat, easily breaks down into fibers and spreads over the sauce.
Add spices and salt. Basil, oregano, paprika, black pepper, cardamom, dried onion, dill, garlic, parsley are well suited to pasta.
Stir in the gravy. Set aside the prepared tomato sauce with meat.
Now you need to boil the pasta. Place the pasta in a saucepan of boiling water.
Lightly salt the water. During the cooking process, it is recommended to stir the pasta several times so that they do not stick together. Boil until tender. Throw in a colander. Let the water drain.
Transfer back to the pot.
Drizzle over the grilled meat c. Stir.
Naval pasta with stew, recipe with photo which we examined are ready, but before serving them to the table, it is recommended to let them brew under a closed lid for at least 5-10 minutes. After standing, they will soak delicious sauce and will become even tastier.
Place the pasta in bowls. Sprinkle with fresh herbs and serve. In addition to them, it will be enough to submit vegetable salad or sliced fresh vegetables... Enjoy your meal. I would be glad if you liked this stewed meat recipe and will come in handy in the future.
Navy-style macaroni with stew. Photo
As always, let's start by preparing the right ingredients. For making pasta with stew, we you will need the following:
- Pasta,
- Stew (preferably pork),
- Onion,
- Carrot,
- Tomatoes or tomato paste
- A clove of garlic,
- Salt,
- Black pepper (ground),
- Greens.
How to cook pasta with stew: a step by step photo recipe
Pour water into a saucepan and put it to heat, when the water boils, add salt and add pasta. Stir occasionally. Cook the pasta until half cooked (ie it should taste a little harsh), the Italians call it "al dente". When the pasta reaches this very "al dente", and this will happen in about 7 minutes, drain the boiling water and rinse them with cold water.
Now you can start preparing the gravy (or dressing, I don't even know what to call it correctly). Wash and peel the onions, carrots, tomatoes and garlic.
Chop the onion and…. 
… carrot
Finely chop the onion and carrots and send them to the pan, after adding vegetable oil. Saute vegetables over low heat, stirring occasionally. When the vegetables are a little golden, add the stew. Stir all the contents, cover and then let simmer for about 10 minutes.
Next, send 1 tbsp into the pan. a spoonful of tomato paste. Tomatoes can be added instead, but it is recommended to grind them in a blender beforehand. Grind 1-2 cloves of garlic with the tomatoes in a blender and pour the whole mixture into the dressing.
When all the contents of the pan boil, add the pasta boiled earlier. Stir all this beauty and leave on the fire for another couple of minutes. Add some black pepper and salt (if necessary) to the pasta and stew. When the dish is ready, turn off the heat, sprinkle grated cheese, herbs on top and cover. After a minute, the cheese will melt and the pasta will be ready to serve.
Since the dish turns out to be quite high-calorie and fatty, it is advisable to serve it along with vegetables. For example, pasta with stewed meat and tomato paste goes very well with cabbage salad(cabbage, carrots, salt, sugar, lemon juice).
What is good about pasta and stew? First of all, the ease of preparation. You need to have a jar of stewed meat in stock in order to prepare a delicious hot dinner for your household at any time. The recipe will never get bored if you know how to diversify it with cheese, tomatoes and other ingredients. Let's tell best options cooking pasta with stew.
Naval macaroni is a deliciously simple and tasty dish. When there is absolutely not enough time, and you need to feed the household, make pasta and stew and you will not go wrong. Also, the dish will be appreciated by all lovers of outdoor activities: in a cauldron, and on a fire, pasta turns out to be fragrant and fly away in an instant!
The secret of the dish is a good stew: it is better if it is lean and beef; although the pork product is not at all bad, it is only important to add more pasta, especially if a fatty composition is caught.
For cooking we need:
- a pack of pasta (better like "spirals" or "horns");
- bulb;
- can of stew;
- salt and pepper to taste.
Boil the pasta to the "aldente" state, put it in a colander and rinse. Fry the onion in vegetable oil (put a little oil, because the stew always contains fat), add the stew and fry everything again until the liquid evaporates slightly. We put boiled pasta in the meat with onions, and again cook everything together. A few minutes is enough for the ingredients to "get married" - do not overdo it on the fire, otherwise the pasta will be overcooked. Well, that's all - the dish is ready! It remains only to sprinkle everything with herbs and eat with bread and hot tea.
The ideal spice for the dish is green onions.
In nature, the recipe will be different: boil water in a camping pot, add pasta and after 5 minutes open the stew and put it in the pot. Cook until the pasta is ready, and before serving - sprinkle with herbs, or even better - arrange the herbs in bunches nearby so that you can eat it with a bite.
Multicooker recipe
Pasta with stew in a slow cooker is easy to cook in half an hour: there is no wisdom here. The main thing is to purchase a high-quality paste that will keep its shape.
Cooking is very simple:
- We cook pasta on the Pasta mode.
- Add stew to them.
- We heat everything so that the dish becomes uniform.
- Add herbs to taste.
Multicooker pasta tastes better if you add a little water or broth: adjust the thickness to your liking. It is better to eat pasta with black bread and herbs.
With the addition of cheese
You can cook pasta with stew in a pan in a few minutes. Any grated cheese will make the dish even tastier, as long as the stew is not too fatty.
Cooking like this:
- Cook pasta until half cooked.
- Mix them in a skillet with stew.
- We warm it up: this way the ingredients will give each other aromas, and the dish will turn out to be tastier.
- We rub the cheese.
- Cut the greens on top.
Serve with white bread or toast, greased with garlic. Macaroni and cheese will turn out great with beef stew: the main thing is to mix everything carefully in order to preserve the integrity of the pieces of meat.
In tomato sauce
Pasta with stew goes well with any tomato sauce.
Of course, it is easy to cook everything with ketchup or tomato paste, but we offer the tastiest and most interesting option- pasta with tomatoes in its own juice.
Best seasoning this dish: oregano.
How to cook pasta with tomatoes:
- Boil the spaghetti until half cooked.
- Three tomatoes on a coarse grater.
- Pour the tomato sauce into a saucepan and heat to a light boil.
- We spread a can of stewed meat to the tomatoes (it is better to remove all visible fat from above).
- We mix.
- Add the spaghetti.
- We warm up the dish.
Tomato pasta can be cooked with a thin sauce or thick sauce - just add more tomatoes. Be sure to try the salt dish, and use a large stone one. Such pasta is served with salad from seaweed or fresh vegetables.
Oven baked option
Pasta with stew is easy to bake, so they will get ruddy golden crust and a light crunchy taste (if baked on the grill setting). For such a casserole on hastily it is better to take a large paste in the form of tubes or large shells: they can be stuffed.
Let's prepare a casserole in this way:
- Boil the pasta to the "aldente" state.
- Place in a greased baking dish.
- Put the stew on top.
- We will smooth everything in one layer.
- We fall asleep with hard cheese.
- We put in an oven preheated to 200 degrees.
- Bake until cheese is melted and golden brown.
It is important to let the casserole cool slightly, and only then cut into portions. We eat with bread, pickles and wash down with warm tea with lemon and herbs.
How to choose a delicious pasta stew?
No recipe will be successful if you do not learn how to choose high-quality stew. Let's talk about the selection rules.
The first thing to do is study the label. The best stew is sold in tin and glass jars where it's easy to see the content with your own eyes. Banks must be free of chips, dents and other damage.
On the lid, a conscientious manufacturer will always indicate the expiration date, production date and put his unique number: it is easy to calculate the employee who rolled the meat into the jar.
The marking looks like "chasing" in three rows:
- date of manufacture;
- batch number (production line);
- unique number.
It will be correct to choose canned food with the letter A - it says that the manufacturer specializes in canned meat, and does not do everything in a row (the letters O and P indicate that the factory works with vegetables and other plants).
Well, the composition of a good stew is simple: only meat, onions and spices. Today, many people make canned food at their own discretion, changing the proportions of meat and fat. GOST 32125-2013 (for canned pork) and GOST R 54033-2010 (for beef) have proven themselves best of all, others are simply not worth their money.
Choose only quality products. After all, however, we are not rich enough to throw money down the drain. Cook with pleasure, have an appetite for life, do not be afraid to experiment in the kitchen.
I met stew only recently, and it honestly became a discovery for me: I never thought that you can make a hearty, nutritious and very tasty dish from purchased canned food! Usually such products were in my risk zone. Of course, you can doubt the quality of many such jars, but if you tackle this issue, having studied everything to the bone, you can get a really good product.
So, I decided to cook a banal dish of pasta and store-bought beef stew 1 grade in a saucepan. Instead of beef, you can also use pork, only it is more fatty and high-calorie. Also for cooking, I took garlic, ketchup, which can be safely replaced with tomato paste, and, of course, spices, but what about without them. For cooking pasta, I traditionally use water and vegetable oil so as not to stick together.
The ingredients are ready, let's start making pasta and stew in a saucepan!
Peel and cut the garlic into plates of medium thickness.
We open the stew, put the pieces on a cutting board, if necessary, cut into smaller pieces, and also get rid of the veins.
Salt the boiled water, pour in vegetable oil and add pasta. Cook until al dente according to package directions.
We put the finished pasta in a colander and return to the pan.
Add the prepared pieces of beef, garlic, ketchup, if desired, the fat and liquid remaining in the jar, as well as spices: marjoram, thyme and dried dill.
Stir gently and return to low heat. Simmer under the lid for about 10-15 minutes. If you didn't add the stew liquid, add about half a glass of hot water.
At the end of cooking, salt and pepper the dish to taste.
Pasta with stew in a saucepan is ready! Bon Appetit!
Pasta with stew - the food is quite hearty and high-calorie, even if it is cooked from dietary chicken stew and whole grain italian pasta... Yes, no one is going to lose weight on pasta! But a plump and quick refreshment is perhaps.
There is a nostalgic beginning in the recipe for pasta with stew - this is how our mothers and grandmothers cooked during the Soviet era. Prepared from the simplest, ugliest, brown pasta and stew in a tin can with the obligatory GOST mark. And the dish was popular not at all because it was quick and easy to prepare, but because it was considered satisfying and thorough.
Pasta with stew can be cooked in a pan and in the oven. The simplest and quick way- cook them in a frying pan, after boiling al dente. In a frying pan, we will stew what is at hand and in the refrigerator - onions, bell peppers or carrots, you can have a spoonful of tomato paste (I didn't have it, I had to do it), or a clove of garlic. And then add the stew to the vegetables. With the last manipulation, we will connect everything, season with spices and serve in the heat of the heat.
Ingredients
- pasta 400 g
- stew 1 can
- sweet pepper 2 pcs.
- onions 250 g
- salt to taste
- ground black pepper to taste
- sunflower oil to taste
How to cook stewed pasta
