|Minced meat (beef/pork) — 500 gr|
|Pasta — 400 gr|
|Onion — 1 piece|
|Butter — 50 gr|
|Salt — to taste|
|Ground black pepper — to taste|
|Greenery — for decoration|
|Vegetable oil — for frying|
Let’s cook pasta in the navy, or in another way-pasta in the navy!
How to cook Pasta in Navy style with minced meat and fried onions
Pasta in the navy is very easy to prepare and at the same time a delicious dish. Pasta with minced meat is usually liked by children and adults. It is generally believed that the dish was prepared in the navy, and only then became widespread among the ordinary population of the country. It quickly spread and gained popularity due to its simplicity and balanced taste. But a lot depends on the ingredients, there are not many of them here, but they must be of high quality. Ground beef or pork is needed, not greasy. If the minced meat is greasy, then a lot of fat will be melted during hot processing, the pasta will float. It is unlikely that anyone will like it. It’s better if you cook the stuffing yourself! Pasta is better to choose hard varieties. They must be necessarily grooved, such as fusilli or penne.
We take the minced meat out of the refrigerator, let it lie at room temperature for twenty minutes. While we peel the onion.
In a large saucepan, at least three liters, pour water and heat to boiling point. We throw a spoonful of salt there. After boiling, we lower all the pasta there, mix. After re-boiling, reduce the temperature and cook the product until ready, according to the instructions on the package.
While the pasta is being boiled, let’s do the stuffing. It is better to cut onions into small cubes, so that they would be less noticeable in the finished dish, and give only flavor and taste. Fry the chopped onion in a large, deep frying pan with a small amount of vegetable oil.
Remove the onion from the pan and put the minced meat there. We take a fork in each hand and divide the minced meat in a frying pan into small pieces with forks while it is fried. Minced meat should not have large lumps. As soon as all the water evaporates (if it was), add 25 g of butter and fried onions. Stir and simmer on low heat for 5-7 minutes. Add salt and black pepper to taste.
The finished pasta is drained through a colander and washed with cold water. Then, in small quantities, add the pasta to the minced meat in the pan and mix. After all the pasta is in the pan, add another 25 g of butter and mix everything carefully again. Let it sweat for another five minutes, and that’s it! We put them on plates and decorate with herbs. Bon Appetit!