In the process of globalization, all countries begin to exchange culture. This also includes fashion and food. Pizza and pasta, popular in modern times, came from Italy to Russia. The second dish may well pass for an everyday dinner, because it is fast, tasty and inexpensive. There are different options for the delicacy, but in this recipe, pasta with tomatoes and minced meat will be considered, as well as tips on how to diversify it.

What is a paste?

Many Russians believe that pasta is ordinary pasta with various additives and always cheese, but there are significant differences between these concepts.

Russian "pasta" is a collective word. This includes Chinese noodles, soba - a Japanese pastry product, and plain vermicelli. Speaking of "pasta", it is worth noting that the name refers to a specific dish, and special products are used for it.

Thus, the word “pasta”, which is familiar to us, is a generalizing concept, and “pasta” is a more specific one. In Italy, the dish is very popular, has more than 300 toppings and is found at every turn. Features of the choice of products for pasta with minced meat and tomatoes will be described below.

How to choose products

The main components of the delicacy are special meat (raw or semi-finished), vegetables (tomatoes, etc.), herbs and, of course, cheese. Vegetarian options are often found without a second ingredient.

Ideally, if spaghetti becomes the basis for the pasta recipe with minced meat and tomatoes, but in their absence, any others will do. Such retain their shape and taste, and the integrity of the products is just important in pasta.

A prerequisite for meat is diet. Fat is allowed a minimum or should not be at all. When choosing semi-finished products, pay attention to the salinity of the product: the less, the better.

Vegetables (in particular, tomatoes) must be strong so that during heat treatment they do not turn into a shapeless porridge. The same goes for greens - a fresh ingredient will give a strong aroma and a pleasant taste.

It is better not to use soft cheese and give preference to hard. They differ in texture, smell, and taste, so you should not experiment.

Ingredients

To prepare pasta with tomatoes and minced meat, we need:

• spaghetti;
• ground beef;
• parmesan cheese;
• bunch of parsley;
• Cherry tomatoes;
• olive oil;
• salt, red pepper.

All products are non-binding. So, spaghetti can be replaced with regular pasta, ground beef with chicken, parmesan with any other hard cheese, small cherry tomatoes with regular-sized tomatoes. If desired, you can add more spices to the pasta, for example, Provence herbs. Also, by the way, you will need garlic.

Cooking

Before starting work on pasta with tomatoes and minced meat, all the ingredients should be brought to a ready-to-use state: defrost the meat, wash and peel the vegetables.

• First boil the spaghetti until medium cooked. In Italian cuisine, a little “undercooking” is allowed to keep the pasta slightly firm, but if this is not to your taste, this nuance can be omitted. Drain and let cool slightly while you prepare the filling.
• Cut cherry tomatoes in half into large wedges. Grate the cheese. Cut the onion into smaller pieces, chop the greens.
• Take a frying pan of a suitable size, heat it up. Pour 2-3 tablespoons of olive oil and put the minced meat in a container. It must be fried to medium readiness so that no frying occurs, and at the same time the redness disappears. Add onion to meat. Cook for about 5 minutes until the onion becomes translucent. Salt, pepper, sprinkle with spices if desired, then mix well.
• Add tomatoes to minced meat. Put out a little so that they do not have time to completely soften, but let the juice go.
• Send macaroni to the filling, mix well. Then sprinkle generously with cheese, add half a glass of warm or hot water, mix and close the lid for a couple of minutes. When the cheese is melted and the pasta begins to "stretch" a little, sprinkle the dish with herbs and leave to reach under the lid.

Pasta with minced meat, tomatoes and cheese is ready! Serve the delicacy hot, until the cheese has had time to cool and harden. Everyone at home will appreciate the dish, and you will fall in love with its simplicity. Enjoy your meal!

With eggplant and cream sauce

Additional ingredients will always come in handy, especially if it's eggplant. Many do not like a vegetable, but only because they do not know how to cook it properly. Garlic and parsley go well with this ingredient, so it’s worth adding all this to the main recipe together. Below is a recipe for pasta with minced meat, eggplant and tomatoes in a creamy sauce. Cheese can not be spared, but it is better to buy two or even three types. Any milk will do.

Wash the eggplant, cut off the tails. Chop into medium sized pieces. The peel can be removed if desired, but this is not necessary.

As in the main recipe, boil the pasta, fry the meat with onions, spices and then season with tomatoes. At the same stage, eggplant should be poured. It is important to ensure that the vegetables remain whole, but at the same time they are not raw.

Now the course of action is slightly different. The contents of the pan should be poured with low-fat milk so that it rises 0.5-1 cm above the level of the entire filling. After a couple of minutes, pour 2/3 of the cheese into the pan, mix.

When the filling becomes a homogeneous consistency, add pasta, mix. Now only greens and garlic remain, which should be sent to the dish a couple of minutes before readiness. Mix and leave to reach for a while.

Fragrant and spicy dish is ready. Serve sprinkled with remaining cheese on all plates. This option will be a little more satisfying than the main one due to eggplant.

Your gourmet dinner will be even better if you follow the tips below.

• You can use any kind of greens, but pay special attention to the basil. In combination with good cheese and meat, it will become a real decoration of the dish both in appearance and in taste.
• With long pasta, a thin sauce with small pieces of filling will be good, while with short ones, more tangible slices.
• If you decide to add garlic, in no case do not crush it. So it will lose some of the smell and taste. It is not recommended to fry the vegetable, it is better to put it in an almost ready filling.

Pasta with minced meat and tomato paste will help you not only save your time, but also enjoy a delicious portion of homemade food. Pasta with minced meat can always help out in a difficult situation - whether it is a lack of free time to prepare a masterpiece family dinner or when there are no other products at hand, for example, shortly before receiving a salary.

Pasta (and this is nothing more than ordinary durum wheat pasta) can be purchased at any store. One pack is enough for a large group of gourmets, and they are not that expensive, even good Italian varieties. Yes, and on the basis of ordinary pasta, you can cook not only the second course, but also salad, soup and even cottage cheese dessert.

How to cook pasta with minced meat and tomato paste? You can use any minced meat - beef or chicken, pork or turkey, even fit. Yes, and in economy mode, not so much will be required for a dish - most of it can be replaced with available vegetables, for example, bell peppers, onions, garlic, green beans. But it’s not worth buying ready-made minced meat - it’s wiser to cook it yourself, so you will be sure of the quality of the product.

As for tomato paste, it is recommended to use it for sauce only of good quality, mashed tomatoes or homemade lecho are also perfect. Homemade pasta is ideal, but you can be a little tricky and make the sauce to your family's taste using fresh tomatoes.

How to cook pasta with minced meat and tomato paste

Meat sauce with tomato sauce will cook very quickly if you first fry the minced meat over high heat and then simmer in the sauce.

For cooking you will need:

• 1 pack of paste;
• 450 gr. homemade minced meat;
• 3 cloves of garlic;
• 1 pinch of dry basil;
• 1 onion;
• 4 tbsp. spoons of tomato paste;
• 1 pinch of dry oregano;
• 3 sprigs of dill and parsley;
• 50 gr. butter;
• 50 ml. vegetable oil;
• Coarse salt and freshly ground pepper.

Recipe:

Spaghetti with minced meat and tomato paste - the recipe is very simple and unpretentious.

Peel the onion and garlic from the husk and chop very finely. Melt butter in a deep saucepan with olive or vegetable oil. Fry the root vegetables until golden brown.

Add minced meat to vegetables (you can use any in the recipe) and chop it thoroughly with a wooden or silicone spatula into small pieces. The smaller the minced meat, or rather its lumps, the faster the meat sauce will cook.

With onions and garlic until crispy. Then minced meat with tomato paste for spaghetti will turn out soft and juicy.

Sprinkle the almost finished sauce with salt and pepper and add dry herbs.

Add tomato paste to the meat, mix everything and after a couple of minutes add a little water or broth. Stir and simmer for 10-15 minutes.

Boil the pasta according to package instructions, but undercook a little, because they still have to stew in the sauce. If the pasta is overcooked, it will spread and turn into an unappetizing mass.

Add pasta to meat sauce with tomato paste and fry a little.

Serve sprinkled with fresh herbs, and if desired, grated cheese can be added to the plate.

Pasta with minced meat and tomato sauce cooked in a slow cooker

If you think that it is impossible to cook this dish in a slow cooker, this is a strong delusion. The recipe is perfect for cooking, for example, in the country, or in the hot season, when you don’t want to turn on closets in the kitchen, but you need to cook spaghetti with minced meat and tomato paste.

In order to prepare the dish, you will need:

• A pack of medium-sized mascarons - ideally small horns;
• 500 gr. homemade minced meat;
• 5 cloves of garlic;
• 1 can of canned tomatoes (mashed or sliced)
• A pinch of Provence herbs;
• Salt and black pepper;
• 75 ml. vegetable oil;
• Some fresh herbs for serving and garnish.

Cooking:

Before you start cooking, you should consider such an option for cooking pasta as “cooking” in a slow cooker. And so that the pasta does not stick together in the dish, it should be fried directly in the bowl without adding oil to a slightly golden color. Then the taste of the dish will be very bright and rich. Instead of horns, you can use already boiled pasta, for example, to cook spaghetti with minced meat and tomato paste.

Add sunflower oil and peeled garlic cloves to the bowl, fry until dark and bright aroma. Remove the burnt garlic and add the minced meat to the fragrant oil.

Thoroughly grind the minced meat to a homogeneous mass with a special spatula, and sprinkle with aromatic herbs. Fry a little and season with salt and pepper.

Pour the mashed tomatoes into the meat, and add the pasta. Stir the mass, and close the lid of the multicooker for a couple of minutes. During this time, the liquid will boil away, and the pasta will soak in the sauce.

After 2 - 5 minutes, add a little water, and simmer until the pasta is ready, adding warm water if necessary. At the same time, it does not matter at all which mode of the multicooker you will use, the main thing is that the meat sauce is completely ready for laying the pasta.

Serve pasta immediately, garnished with fresh herbs. Do not leave the pasta in the multicooker bowl on heating - it will soften and become tasteless.

A traditional Italian dish that has become known all over the world during its existence - that's what pasta is. You can prepare various sauces for it, mix it with different vegetables and add a bouquet of various spices. This is one of those cases when changing the recipe or adding new ingredients not only does not impair the taste, but also creates new unique culinary masterpieces!

Incredibly delicious Italian pasta

The traditional Italian recipe includes not only minced meat, but also tomatoes. It is easy to replace them with juice or any tomato mixture. The dish will not only not lose its taste, but will become more juicy.

How to cook pasta with minced meat and tomato paste in Italian:

• Heat up a frying pan with oil. Salt minced meat, add dried basil and black pepper. Then fry until done.;
• Saute the onion in a separate pan. Add grated carrots to it. Mix tomato paste with basil leaves, finely chopped and add the whole mass at the end of frying;
• Mix meat with vegetables and simmer on fire for several minutes;
• Boil pasta and remove excess water. Do not rinse;
• Add spaghetti to the vegetable-meat mixture and mix well;
• Place on a plate and sprinkle with grated cheese.

Spaghetti with minced meat, tomato paste and cream

No less tasty are pasta cooked in a creamy tomato sauce. The taste of the dish becomes very tender and spicy at the same time.

Ingredients:

Time: 30 minutes.

Calories: 250 calories per serving.

Pasta recipe with minced meat, tomato paste and cream step by step:

• Fry minced meat over medium heat until tender. It is best to fry in olive oil. When it becomes dark in color, throw finely chopped onion to it;
• As soon as the onion caramelizes, add cream with spices to the pan and simmer for 10 minutes;
• Add the tomato paste to the onion-meat mixture and simmer while stirring;
• Bring a couple of liters of water to a boil, salt and leave the pasta to boil. As soon as they are ready, drain the water and put them in a colander to drain excess water;
• Put spaghetti on a plate, put a piece of minced meat in a creamy tomato sauce on top;
• Sprinkle plenty of grated cheese on top.

Pasta with minced meat, mushrooms and tomato paste

Any pasta goes well not only with tomatoes, but also with mushrooms. Such a dish is more nutritious and saturates better. And it cooks incredibly fast!

Ingredients:

• spaghetti or other pasta - 400 grams;
• ground beef - 400 grams;
• champignons - 0.4 kg .;
• bulb;
• half a head of garlic;
• 150 grams of tomato paste .;
• 50 grams of flour;
• 30 grams of sugar;
• 1 tablespoon of creamy and olive oil;
• salt to taste;
• greens for serving;
• pepper and marjoram - a pinch each.

Time spent: 50 minutes.

Calories: 225 calories per 100 grams.

Pasta with minced meat, mushrooms and tomato paste should be prepared as follows:

Spaghetti with minced meat and tomato paste baked in the oven

The classic Italian pasta also made its way to the American continent, where it underwent significant changes in the recipe. It was from America that the popularity of baked pasta began. The dish has become much more high-calorie, but several times tastier.

Ingredients:

Cooking time: 1 hour 30 minutes.

Calories: 380 calories per serving.

How to bake spaghetti with minced meat and tomato paste in the oven:

• Peel the garlic and onion. Pass the garlic through a crusher, and chop the onions into half rings;
• Add spices and garlic to minced meat, mix well;
• Put the chopped onion into the hot oil in the pan. Fry until transparent, and then put the minced meat in it and fry well, stirring constantly. Add a couple of tablespoons of water and simmer for 4 minutes;
• Boil macaroni until half cooked. It is best to take medium-sized spiral pasta or cones, but spaghetti can also be used. Shake them vigorously with butter several times;
• Mix soy sauce, sugar, spices and tomato mixture. The mixture should turn out to be liquid, otherwise you can dilute it with water;
• Put half of all the pasta in an oiled form. Put some minced meat on top of them, then pasta again. Pour the tomato mixture into the mold so that it reaches almost to the top layer of pasta;
• Bake at 180 degrees for 10 minutes;
• Remove pasta and sprinkle with grated cheese. Then send everything back to the oven for another 15 minutes;
• When the cheese turns brown, take out the dish and, slicing like a casserole, serve.

Pasta with minced meat in Bolognese sauce

One of the classic sauces is Bolognese sauce. It is prepared quickly, but the taste of this dish is remembered for a long time!

Ingredients:

• Italian durum pasta - 0.3 kg .;
• minced pork and beef - 20 gr. everyone;
• carrot;
• bulb;
• stalk of celery;
• tomatoes in their own juice - 250 gr.;
• a few cloves of garlic;
• olive oil - 30 ml;
• salt and pepper 0.5 tsp each;
• basil leaves for decoration.

Cooking time: 25 minutes.

Calories: 200 kcal.

Recipe for pasta with minced meat in Bolognese sauce step by step:

• Peel and wash carrots and onions. Cut the onion and celery into small cubes, and grate the carrots on a fine grater;
• Pour oil into a saucepan and heat over medium heat. Add the onion and fry it for a minute, then add the celery to it and fry them together for a couple of minutes, and then add the carrots. Keep the vegetable mass on fire until all the vegetables are soft;
• Add tomatoes with chopped garlic to vegetables and simmer for 3 minutes;
• Mince mix and add spices. In a hotel pan, fry the minced meat well, constantly stirring it so that there are no large lumps. It is necessary that the minced meat has a brown crust, but you should not fry it too much;
• Mix together minced meat and vegetables, stew a little;
• Boil the pasta in three liters of salted water;
• Serve the pasta on a plate with the Bolognese sauce on top.

It is important to know a few tricks to make the pasta especially tasty:

1. Tomato paste is easily replaced with thick tomato juice or tomatoes in their own juice. You can also use ripe tomatoes;
2. The calorie content of the dish will be less when using durum pasta;
3. It is important to cook spaghetti correctly: for every 100 grams of pasta - 1 liter of water and 10 grams of salt;
4. Cheese must be taken only hard varieties, otherwise it will melt quickly;
5. When adding oil to ready-made pasta, do not stir them with a spoon, it is best to mix them by shaking;
6. As spices, you can use a ready-made mixture of "Italian herbs";
7. It is best to add parmesan to pasta with minced meat and tomato paste;
8. Pasta goes well with creamy, tomato and vegetable sauces.

Italy is world famous for its pasta. But you can arrange a little Italy at home if you cook this dish correctly and only from fresh vegetables and spices!

Calories: Not specified
Time for preparing: Not specified

I won’t reveal a secret if I say that our kids’ favorite dish is this. I don’t know why, but it is this dish that has confidently held the palm in our family, and for several generations in a row. And when I began to share this with others, it turned out that almost all of my acquaintances had the same situation.
The most interesting thing is that with age, the love for pasta disappears or simply turns into a form of friendship. I remember how, as a child, I loved shells fried in butter until golden brown, and also noodles boiled with milk. And now I have other preferences in food, at least I am absolutely calm about pasta, easily replacing them with any other side dish.
I also really liked the dish - naval pasta. I will say right away that I still cook it with pleasure and treat my friends who often visit our house. In fact, as it sometimes seems to me, my mother prepares the most delicious pasta in the Navy, and no matter how hard I try, I can’t achieve the same taste, although I do everything, just like her according to the same recipe. This is exactly how I propose to cook pasta in a naval way. Recipe with minced meat and tomato paste from mom) If you have nothing to compare this dish with, then I assure you, you will definitely like it.
For cooking, we need fresh meat or cooked minced meat, vegetables and pasta, such as horns or feathers. The main condition is to buy pasta made from durum wheat flour so that they do not boil like porridge, but remain the elastic consistency we need.
You can make 4 servings from these products.



Ingredients:

- meat or minced meat (pork, beef) - 400 g,
- turnip onion - 1 pc.,
- carrot root - 1 pc.,
- pasta - 500 g,
- tomato paste (sauce) - 2 tbsp. l.,
- salt, spices, vegetable oil.

Recipe with photo step by step:

Fresh meat is washed in warm water, cut into pieces and twisted in a meat grinder. If you have ready-made minced meat, then you can skip this step.
Place maroons in boiling salted water and cook until al dente. Strain them into a colander and rinse with warm water.




Finely chop the peeled turnip and sauté until golden brown in a frying pan with oil.




We clean the carrot root, chop it on a grater and add to the onion, cook for another 5 minutes.




Add the minced meat to the browned vegetables and, stirring, cook until it is browned.






Now add tomato paste and spices.




You can add 0.5 cups of water for juiciness.








Stir and simmer for a few minutes, and then arrange on plates.






For those who include pasta in their diet, we advise you to pay attention to the recipe for preparing another delicious dish and cook

pasta (spaghetti) - 200g;

minced meat mixed - 250g;

onion - 2 pcs;

tomato paste - 3 tsp ;

ground black pepper - to taste;

vegetable oil - 2 tsp

So I came home from work, having spent quite a bit of time in the presence of food, I prepared a simple and delicious dinner.

My recipe is simple, but I will tell about the “secret ingredient” a little later - in the course of the narration of the cooking recipe.

2. Fry the onion in a pan, in vegetable oil until transparent

3. While the onion is fried, we parallel another work - we put a pot of water for pasta. As soon as the water boils, add salt - 1 tsp. and run the pasta.

By laying them out like this in a fan - you make your life easier - they calmly sink to the bottom, neatly.

4. The onion has already been fried by this time, add minced meat, I have pork + beef.

“Crush” and gently “break” the minced meat into small pieces with a spatula, mix it with the onion and fry

5. Add ground black pepper, I love it and add it to my liking - sincerely so from the mill :)

6. Stir the pepper and fry our minced meat with onions. Now add a generous helping of tomato paste. I love it with tomato paste, and not with tomatoes, so the sauce is tastier and richer.

Stir well and mix the paste into our mass, everything should be evenly distributed.

7. Here is now our “secret ingredient”. We have already cooked pasta - the readiness is “al dente” - they are still cooked in the sauce later. We throw the spaghetti into a colander, but do not drain all the water, leave about half a glass and add to our minced meat. I have 4-5 ladles from the multicooker.

Due to this, we benefit from the following:

- the sauce becomes thicker and silkier - starchy component.

- do not add salt to the sauce (solid savings).

8. So, the sauce is of sufficient thickness, do not be afraid that it is liquid, the pasta will absorb some of it. Adding pasta to our sauce

Gently mix pasta and sauce.

Turn off the stove, cover with a lid and give 10-15 minutes, pasta and sauce should “make friends”

Appetizing and tasty dishes are ready - you can pamper yourself for dinner or lunch :)

I love to enjoy the process of rolling spaghetti on a fork with a tablespoon. slowly and tastefully :) That's why I never break spaghetti and cook them in full length.

photorecept.com

Naval pasta (step by step recipe) is a hearty dish. A step-by-step recipe for classic navy pasta with tomato paste

The main stocks on the ships are pasta, stew or corned beef. And all because these products have a long shelf life. To heartily feed the whole team, the chefs prepared pasta with meat. This is where the name "navy" came from.

Naval pasta (step by step recipe) - the basic principles of cooking

Some people find this dish boring. Well, what could be easier than frying minced meat, boiling pasta and putting it all together. In fact, there are a lot of options for this dish. Naval pasta can be cooked with tomato or cream sauce, mushrooms, vegetables, etc. Not many people know that you can enjoy this dish even in fasting, if you replace minced meat with soy. Pasta can be of any shape: horns, spirals, thin spaghetti, tubules or shells. The main thing is that pasta should be made from durum wheat. They don't shrink and keep their shape very well. In addition, such pasta can be eaten even by those who monitor their weight. Place a pot of water on the stove and bring to a boil. Water should be three times more than pasta. The water must be salted. To prevent the pasta from sticking together during the cooking process, add a little vegetable oil. Place pasta in boiling water and cook, stirring constantly, until al dente. That is, they should remain slightly firm. It is advisable to carefully read the instructions on the package before cooking pasta, and follow the recommendations indicated in it. Ready pasta is thrown into a colander. Some housewives wash them. This is not worth doing. High-quality pasta does not need this procedure. Properly fried minced meat is the key to delicious naval pasta. For this dish, you can use minced meat from any type of meat, or combine several varieties. In addition to minced meat, naval pasta (step by step recipe) is made from fish and soy products. Which minced meat you will use, purchased or homemade, is up to you. Of course, you cannot be sure of the quality of the finished product, because you do not know what is included in the composition. It is better to buy meat and cook it yourself. Minced meat is fried in vegetable oil. But you can use a mixture of lean with cream for this. Pre-peel the onion, wash it and finely chop it. Put the pan on the fire, pour in a small amount of oil and, as soon as it warms up, spread the onion. Fry, stirring regularly until lightly browned. Now add minced meat and continue cooking until it changes color. At this stage, it is very important to constantly mix it so that the minced meat does not gather into lumps. It should break into small pieces and fry on all sides. Do not cover the pan with a lid during the frying process so that excess moisture does not collect. As soon as the juice from the meat evaporates, they begin to stir more intensively so that the minced meat does not burn. When it acquires a pleasant golden hue, the pan is removed from the heat. For a change, finely chopped fresh vegetables or mushrooms are added to the fried minced meat. The dish can be prepared with sauce. Tomato paste, cream, sour cream or soy sauce are added to the fried minced meat and stewed for a few more minutes. Pasta is combined with minced meat in two ways: in the first case, the pasta is laid out in a pan, mixed and heated for three minutes, in the second, the fried minced meat is transferred to a pan with pasta and mixed. Naval pasta is cooked on the stove, in the oven and in the slow cooker. It is better to boil pasta after the stuffing is ready. The finished dish is laid out on plates. You can decorate with finely chopped herbs, or sprinkle with grated cheese.

Recipe 1. Classic naval pasta: a step by step recipe

minced beef and pork - 600 g;

pasta - 350 g;

butter - a small piece;

onions - two large heads;

freshly ground black pepper;

1. Cut off the root part from the onion head and remove the husk. Similarly, we clean the second onion. Rinse the onion under the tap. Lay out on a cutting board. Cut each head in half. Then cut into small cubes with a sharp knife.

2. Put a cast-iron skillet on medium heat. It should be large enough to fit pasta in it. Pour a small amount of vegetable oil into it and wait until it warms up. Put the chopped onion into the pan and fry it. At the same time, stir continuously so that the vegetable does not burn.

3. We take out the finished frozen minced meat from the freezer and put it in the refrigerator. The product must defrost naturally. Never speed up the process with a microwave or oven. It is better, of course, to cook minced meat yourself. To do this, take the pulp of pork and beef. We clean it from veins, excess fat and films. Then we wash the meat and dry it with a napkin. Cut into small pieces and grind with a blender or meat grinder.

4. When the onion is browned, move it aside with a spatula and spread the minced meat. The fire must be intense. We begin to mix with a shovel, carefully breaking the minced meat into small lumps. Gradually stir in the fried onion. When the minced meat changes its color, slightly twist the fire and continue to fry the minced meat, stirring regularly, until it acquires a pleasant golden hue.

5. While the minced meat is fried, we start cooking pasta. We take a large saucepan, pour filtered water into it so that its level is slightly more than half the volume. We put the pot on the stove. Turn on medium heat, cover with a lid and wait for the water to boil. Be sure to salt the water. Drop the pasta into a pot of boiling water. Cook for seven minutes, stirring regularly. To prevent the pasta from sticking together, you can add a couple of tablespoons of vegetable oil to the water. We recline in a colander and leave to glass all the liquid. Pasta should not be overcooked. Ideally, boil them until they are slightly hard.

6. In the meantime, the minced meat is ready. It should have a pleasant ruddy color and a uniform texture. Put the boiled pasta into the pan. Add a piece of butter. Turn on slow fire. Heat, stirring continuously, for five minutes.

7. We lay out the pasta in a naval way on plates. Serve garnished with green sprigs. The dish can be served with tomato or cream sauce, vegetable salad or pickled vegetables.

Recipe 2. Naval pasta: a step-by-step recipe with tomato paste

half a kilogram of minced meat;

400 g pasta;

onions - medium head;

refined vegetable oil;

30 g of tomato paste;

three cloves of garlic.

1. Peel the garlic cloves, rinse and dry. We spread them on a cutting board and cut each clove lengthwise into four parts.

2. Put the pan on the fire. Pour in a little vegetable oil. Put the quarters of garlic into the heated oil, cover with a lid and fry over low heat until it is browned. Then remove the garlic cloves and discard. We only need it for flavor. If you have a sprig of rosemary or other fragrant herbs, you can put them in the oil too.

3. Cut off the root part from the bulb and remove the husk. Peel the carrots with a sharp knife. Wash vegetables under running water. Place the onion on a cutting board and chop into small pieces. We shift the chopped onion into fragrant oil and fry over low heat. At this stage, it is important to stir it constantly so that the vegetable does not burn. Cook the onion until transparent.

4. Without stopping to follow the onion, we rub the carrots on a grater with large holes. As soon as the onion has become transparent, add carrot shavings to it. Stir, cover and simmer for another five minutes. Lift the lid from time to time and stir the contents. Cooking on a small fire. Vegetables should not be fried, but languished.

5. We take a large enough saucepan, pour filtered water into it. Its level should be slightly above half. We put it on the fire, cover it with a lid and wait for it to boil. We salt the water.

6. When the carrots become soft, add tomato paste to the vegetable fry and mix thoroughly so that it is evenly distributed over the vegetables. Tomato paste can be replaced with sauce, ketchup or juice. In the summer, by the way, there will be fresh tomatoes. Pour boiling water over them, remove the thin skin, cut the flesh into small cubes and add to the vegetables.

7. Now add minced meat to the pan. Mix well, carefully kneading the minced meat with a spoon. Cover with a lid and simmer for ten minutes. Stir several times to prevent lumps from forming.

8. In a pot of boiling water, put the pasta and cook, following the instructions on the package. Drain cooked pasta into a colander.

9. Salt and pepper the roast with minced meat. Stir and cook for another five minutes. Then put the pasta in the pan, stir and warm over low heat for three minutes. Serve with fresh or pickled vegetables.

The oil in which the minced meat will be fried can be saddled with fragrant by frying garlic and sprigs of spicy greens in it.

Do not leave pasta in hot water, otherwise it will steam and turn into porridge. The dish will turn out even tastier if you add cream or sour cream to the minced meat.

If you are using minced chicken, add some bacon to it to make the dish juicy.

xn--8sbodl3ab8g3b.xn--p1ai

Naval pasta with minced meat and tomato paste

I will not reveal a secret if I say that the most favorite dish of our children is pasta. I don’t know why, but it is this dish that has confidently held the palm in our family, and for several generations in a row. And when I began to share this with others, it turned out that almost all of my acquaintances had the same situation.

The most interesting thing is that with age, the love for pasta disappears or simply turns into a form of friendship. I remember how, as a child, I loved shells fried in butter until golden brown, and also noodles boiled with milk. And now I have other preferences in food, at least I am absolutely calm about pasta, easily replacing them with any other side dish.

I also really liked the dish - naval pasta. I will say right away that I still cook it with pleasure and treat my friends who often visit our house. In fact, as it sometimes seems to me, my mother prepares the most delicious pasta in the Navy, and no matter how hard I try, I can’t achieve the same taste, although I do everything, just like her according to the same recipe. This is exactly how I propose to cook pasta in a naval way. Recipe with minced meat and tomato paste from mom) If you have nothing to compare this dish with, then I assure you, you will definitely like it.

For cooking, we need fresh meat or cooked minced meat, vegetables and pasta, such as horns or feathers. The main condition is to buy pasta made from durum wheat flour so that they do not boil like porridge, but remain the elastic consistency we need.

You can make 4 servings from these products.

- carrot root - 1 pc.,

- pasta - 500 g,

- tomato paste (sauce) - 2 tbsp. l.,

- salt, spices, vegetable oil.

Fresh meat is washed in warm water, cut into pieces and twisted in a meat grinder. If you have ready-made minced meat, then you can skip this step.

Place maroons in boiling salted water and cook until al dente. Strain them into a colander and rinse with warm water.

Finely chop the peeled turnip and sauté until golden brown in a frying pan with oil.

We clean the carrot root, chop it on a grater and add to the onion, cook for another 5 minutes.

Add the minced meat to the browned vegetables and, stirring, cook until it is browned.

Now add tomato paste and spices.

You can add 0.5 cups of water for juiciness.

Lay the pasta on the skillet.

Stir and simmer for a few minutes, and then arrange on plates.

For those who include pasta in their diet, we advise you to pay attention to the recipe for preparing another delicious dish and cook stuffed pasta - manicotti. Enjoy your meal!

namenu.ru

Naval pasta with tomato paste

Naval pasta is a simple, hearty, tasty dish that will help you quickly feed your family. I make navy-style pasta with tomato paste, so they turn out juicy, bright and extraordinarily tasty. If there is no minced meat, you can take stew. But minced meat from a fresh piece of meat, twisted through a meat grinder, gives this dish a special taste.

To start, prepare the minced meat. I took the pork pulp and passed it through a meat grinder.

Boil the pasta in boiling salted water until tender, then drain in a colander and rinse with cold water. By the way, it’s better not to overcook the pasta, let it be al dente, i.e. already cooked, but still firm enough and hold their shape well.

Peel the onion and chop finely. It is better to take a large frying pan, it will be more convenient to cook our dish in it. Pour a little vegetable oil into the pan and put on fire. Add the onion to the skillet and sauté until translucent, stirring occasionally.

Peel the carrots and grate on a coarse grater. Add the carrots to the onion and sauté, stirring occasionally, for 5 minutes. By the way, some cook without adding carrots, here it’s not for everybody. I love both the color and the taste of the carrots in this dish.

Then add the mince to the pan. Here it is better to stand by the stove, constantly stir the minced meat and break up the lumps well.

As soon as we have broken all the lumps and the minced meat has become homogeneous, add tomato paste, salt and spices. Mix everything well and simmer the minced meat under the lid for 5-7 minutes.

Here is such a homogeneous minced meat should turn out for naval pasta.

Add pasta to skillet with minced meat and mix thoroughly.

Heat for 3-5 minutes, stir occasionally.

Remove the pasta in the Navy, cooked with the addition of tomato paste, from the heat and serve hot.

Enjoy your meal!

rutxt.ru

Naval pasta with tomato and cheese

A simple and satisfying dish is what you need to win a man in the evening after a hard day's work. An old and simple recipe can sparkle with new notes, just add a little tomato, spices and love to it!

2. Minced meat - 100 gr.

3. Ketchup or tomato paste - 5 tbsp.

5. Garlic - 2-3 cloves

6. Hard cheese - to taste

7. Vegetable oil - for frying

Cooking time: 40 minutes

Servings: 1

How to cook navy pasta with tomato and cheese, step by step recipe with photos:

Step 1. Boil spaghetti in salted water until al dente (ready-made pasta with a slightly damp and hard center). For thin durum wheat spaghetti, 8 minutes is enough, otherwise follow the instructions on the package.

Step 2. Finely chop the onion and garlic and fry in vegetable oil until golden brown.

If your man likes "hot" dishes, you can add more garlic or spice it all up with red pepper.

Step 3. Add minced meat to the fried onions and garlic.

Minced meat can be used pork and beef (as in my case) or chicken. By the way, you can cook delicious cabbage rolls or arancini with minced pork and beef.

Step 4. Add tomato paste or ketchup to the fried and half-cooked minced meat.

1. It has a spicy taste and you don’t have to experiment with extra seasonings;
2. Does not give a sour taste in the dish, unlike tomato paste.

Step 5. We bring the minced meat to readiness and add ready-made pasta to it. Simmer the dish under the lid for another 15-20 minutes on the lowest heat, stirring the pasta in a naval way every 5 minutes so that they do not burn to the bottom of the pan.

Season the finished pasta in a naval style with cheese and a gentle kiss, it's ready, your dish is perfect and your man is pleased with you! Enjoy your meal!

navy pasta recipe with minced meat