Navy pasta with stewed meat and tomatoes. Navy pasta with stewed meat - an economical version of the classic recipe

What's good about pasta with stew? First of all, ease of preparation. You need to have a jar of stew in stock to prepare a delicious hot dinner for your household at any time. The recipe will never get boring if you know how to diversify it with cheese, tomatoes and other ingredients. We'll tell you the best options for preparing pasta with stew.

Navy pasta is a delightfully simple and tasty dish. When you absolutely don’t have enough time, but you need to feed your household, make pasta with stew and you won’t go wrong. Also, the dish will be appreciated by all lovers of outdoor activities: in a cauldron or on a fire, the pasta turns out fragrant and flies 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 bad at all, it’s only important to add more pasta, especially if you get a fatty mixture.

To prepare we will need:

a pack of pasta (preferably the “spiral” or “cone” type);
bulb;
can of stew;
salt and pepper to taste.

Boil the pasta until al dente, drain in a colander and rinse. Fry the onion in vegetable oil (put in little oil, because stew always contains fat), add the stew and fry everything again until the liquid has evaporated slightly. Add boiled pasta to the meat and onions and cook everything together again. A few minutes is enough for the components to “get married” - there is no need to overheat the pasta, otherwise the pasta will be overcooked. Well, that's all - the dish is ready! All that remains is 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 camp 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 greens in bunches nearby so that you can eat them as a bite.

Recipe for cooking in a slow cooker

Pasta with stew in a slow cooker can be easily prepared in half an hour: there is no wisdom here. The main thing is to purchase high-quality paste that will retain its shape.

Cooking is very simple:

Cook pasta using the “Pasta” mode.
Add stew to them.
We heat everything until the dish becomes homogeneous.
Add greens to taste.

Multicooker pasta will taste 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 added cheese

You can cook pasta with stewed meat in a frying pan in a few minutes. Any grated cheese will make the dish even tastier, as long as the stew is not too fatty.

Let's prepare it like this:

Cook the pasta until half cooked.
Mix them in a frying pan with the stew.
Warm it up: this way the ingredients will release their aromas to each other, and the dish will turn out tastier.
Grate the cheese.
Chop the greens on top.

Serve with white bread or toast, brushed with garlic. Macaroni and cheese will turn out great with beef stew, as long as you mix everything carefully to preserve the integrity of the pieces of meat.

In tomato sauce

Pasta with stew goes well with any tomato sauce. Of course, it’s easy to cook everything with ketchup or tomato paste, but we offer the most delicious and interesting option - pasta with tomatoes in its own juice.

The best seasoning for 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 until lightly boiling.
Place a can of stewed meat on top of the tomatoes (it’s better to remove all visible fat from the top).
Mix.
Add spaghetti.
Warm up the dish.

Tomato pasta can be cooked with a thin or thick sauce - just add more tomatoes. Be sure to taste the dish for salt and use coarse stone salt. This pasta is served with seaweed salad or fresh vegetables.

Baked version in the oven

Pasta with stewed meat is easy to bake, so they will acquire a golden brown crust and a light crispy taste (if you bake them on the grill). For such a quick casserole, it is better to take large pasta in the form of tubes or large shells: they can be stuffed.

Let's prepare the casserole in this way:

Boil the pasta until al dente.
Place in a greased baking dish.
Place the stew on top.
Let's smooth everything out in one layer.
Cover with hard cheese.
Place in the oven preheated to 200 degrees.
Bake until the cheese is melted and golden brown.

It is important to let the casserole cool a little, and only then cut it into portions. We eat it with bread, pickles and drink warm tea with lemon and herbs.

The first thing that is important to do is study the label. The best stew is sold in tin and glass jars, where it is easy to see the contents with your own eyes. Cans must be free of chips, dents and other damage.

On the lid, a conscientious manufacturer will always indicate the expiration date, date of manufacture and put his unique number: using it, it is easy to identify the worker 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 would be correct to choose canned food with the letter A - it indicates that the manufacturer specializes in canned meat, and does not do everything (the letters O and P indicate that the plant 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 canned beef) have proven themselves to be the best; others are simply not worth the money.

Choose only quality products. After all, the truth is, we are not so rich as to throw money away. Cook with pleasure, have an appetite for life, and don’t be afraid to experiment in the kitchen.

Any experienced housewife knows that pasta, or pasta, as they are called in Italy, is the basis for preparing a huge number of dishes of various types. They are excellent as a side dish for meat, vegetable and fish dishes; they can be boiled and baked. Often you can even find a recipe for dessert for tea.

The most famous and favorite pasta recipe, especially among novice housewives, is navy pasta. In the classic presentation, it is presented in combination with minced pork, beef or chicken. However, navy-style pasta with stewed meat is considered no less tasty and nutritious.

To prepare this treat you will need the smallest amount of ingredients and time. When choosing a stew, you should choose the type of meat that you like best. Pork stew is much more tender and softer than beef, whose meat is more fibrous and tougher.

I would like to provide guidance to novice housewives on the issue of choosing stewed meat - never take a product that says “hunter’s stewed pork” or “special stewed beef.” The name should be “Beef Stew” or “Pork Stew”. The composition of a real stew should not exceed 5 ingredients: pork, onion, black pepper, salt and bay leaf. You can also do it yourself.

Taste Info Pasta and pasta / Navy pasta

Ingredients

Pasta – 200 g;
Lump stew – 1 can;
Onion – 1 piece;
Carrots – 0.5 pcs;
Vegetable oil – 3 tbsp. l.;
Salt - to taste;
Ground black pepper - to taste;
Fresh greens - 3 sprigs.

How to cook delicious navy-style pasta with stewed meat

Boil water in a suitable saucepan, seasoning it with salt to taste. For every 100 g of pasta you need to use 1 liter. water, and boil according to the manufacturer's instructions on the package, since the cooking time for each type of product is different.

While the noodles are cooking, prepare the vegetables. First, carefully peel them, and then grate the carrots on a coarse grater and chop the onions into small pieces. By the way, some prefer to fry without using carrots, just meat and onions - a matter of taste.

Pour vegetable oil into a heated frying pan; it should warm up thoroughly. Once it is hot, add the vegetables for frying and mix gently. Another option is to sauté vegetables in congealed fat from the stew, without using oil. This way the finished dish is less fatty and more balanced.

When the vegetable mixture becomes soft, add the stew, thoroughly mixing the ingredients until smooth and leave to simmer for 5-7 minutes, adjusting the heat.

While the meat and vegetables are being cooked, we are doing the final preparation of the pasta - we put it in a colander and rinse it under running water. Not everyone rinses pasta; high-quality pasta does not need to be rinsed.

At the next stage, combine the pasta and the contents of the frying pan with each other and stir evenly. Cook for another 5 minutes, closing the lid, so that the components of our dish are saturated with each other’s aromas.

To finalize the dish, season the pasta with the stew in a frying pan with ground black pepper and finely chopped fresh parsley or dill.

Navy dinner is ready! You can invite your family and enjoy the wonderful taste of Italian pasta.

Don’t know how to cook pasta, or rather, what can be made from it? Anything! But besides a can of stew, you have almost nothing else... It doesn’t matter. These ingredients make a tasty and satisfying dish that is easy to prepare.

When is pasta with stewed meat indispensable? In those moments when you need to urgently and satisfyingly feed hungry people. And this happens, as a rule, somewhere outside the house, i.e. at the dacha, on a hike or just on a small outing.

The recipe for making pasta with stewed meat is, on top of everything else, extremely simple. But in order for it to work out as it should, despite the traveling conditions, you need to listen to a few tips.

By the way, do not confuse navy pasta with this pasta recipe. In the first case, you need 5 or more components, and in ours - 2 or three. That is, you can simply cook the pasta and, after draining the water, mix with the stew. But the dish can be made tastier!

Cooking time: 20-25 minutes

Complexity: everything is very simple

Ingredients:

pasta – 100 g

stew – 200 g

salt - to taste

Preparation

What kind of pasta should we use for our dish? The ones you currently have on your shelf. That is, bows or shells, vermicelli, etc. will go. It is advisable, of course, to choose those that are made from durum wheat. Firstly, it is useful, and secondly, they usually do not need rinsing with cold water. And so, we measure out the required amount.

Immediately place a pan of water. If you are at home, this is a stove, and in nature - a fire or some other handy means.

While it's boiling, let's chop the onion. In what format? And the one that is accepted by everyone for whom you are now trying.

Cook the pasta according to the instructions, because... One will not suit everyone. But keep in mind that in any case you need at least a liter of water for every 100 g of products. As soon as the water boils, add some salt and send the pasta to cook.

The next character is stew. Are you now thinking - which one is more suitable - pork, beef or lamb? Any will do, as long as it is at hand and marked with GOST. Let's open the jar and see if there are any bones.

Place the meat with liquid and fat in a frying pan. (If there are no conditions, then the stew can be poured directly into the pasta, leaving a little water in it, so that you can boil it all together later.) Don’t forget to stir the pasta so that it doesn’t stick to the bottom! Next, the pot, stewpan or frying pan with the stew and liquid goes to the stove - the meat should steam.

After 3 minutes, add the onion. It should cook in the liquid that we drain from the jar. If it’s not enough, add water, as was the case in my case.

The water is drained from the pasta in a convenient way. They are laid out in a bowl with stewed meat and onions.

When you need it quickly, nourishing and tasty food for the family, I only remember scrambled eggs and dumplings. In fact, there are much more dishes that can be prepared in half an hour. One of them is pasta with stew.

Stewed meat is a strategic product, has a long life storage, can wait in the refrigerator for several months. Pasta also does not spoil, insects do not grow in it, and it does not lose its taste due to long-term storage, so it is always better to have a spare package.

The meat in the stew is completely ready to eat, always moderately salted and spicy, which simplifies the process of preparing a tasty dish, since it does not require spices and seasonings, which may not be on hand at the right time. Pasta cooks quickly, no longer than 30 minutes, the dish turns out nourishing, juicy, aromatic.

Another advantage of the dish is the ability to prepare it not only in the traditional way, boiling pasta in water, but also using alternative methods - in the oven, in a frying pan, in a slow cooker. Learn how to cook pasta with stew in different ways, and the problem of quick lunches or dinners will disappear by itself.

Photo of traditional macaroni and cheese

The easiest way to prepare the dish is to cook the pasta in a saucepan in a large amount of water, add the stew and stir. The dish will be more interesting, if you flavor it with sautéed vegetables and grated cheese.

Recipe ingredients:

pasta 500 g.
stew 500 g.
onion 1 pc.
carrots 1 pc.
cheese 50 g.
salt to taste

Method for preparing macaroni with stew and cheese:

Boil the pasta until cooked as directed on the package. Drain the water. Rinse the pasta under cold running water.
Peel the onions and carrots, chop finely. Open the stew and skim off any fat that has accumulated at the top. Melt the fat in a frying pan and fry the vegetables in it until soft. Add the rest of the stew. Mash the pieces of meat with a spoon, mix with onions and carrots.
Add pasta to the pan with meat. Stir. Taste and add a little salt if necessary. Place the finished pasta on plates and sprinkle with grated cheese before serving.

Photo of pasta with stew in a frying pan

Traditionally, pasta is boiled in water, then fried and combined with sauces. If you don't have a pan at hand, you can cook the pasta in a frying pan by first frying it. Pasta acquires a specific taste and does not stick together in the finished dish. The calorie content of the dish depends on the fat content of the stew. If you use lean meat, the dish will turn out almost dietary.

Recipe ingredients:

pasta 500 g.
stew 300 g.
hops-suneli 1 teaspoon
salt to taste

How to cook pasta with stew in a frying pan:

Heat up the frying pan. Place the pasta in a dry frying pan and fry until the pasta turns yellowish. This may cause some pasta to brown.
Place the stew into the pan, separating it into pieces with a fork. Add seasoning. Pour boiling water over the pasta to completely cover. Cover with a lid and simmer over medium heat until the water has evaporated.
During cooking, taste the water for salt. If necessary, add salt. The pasta should become soft. If the water has boiled away and the pasta is not yet cooked, add a little boiling water.

Baked pasta with stew in the oven

Photo of pasta casserole in the oven

Having pasta and stew, you can make a casserole. It is prepared very quickly, since it consists of ready-to-eat products. Learn how to prepare a casserole, and you can even serve it on the holiday table.

Recipe ingredients:

boiled pasta 1 kg.
stew 500 g.
onion 2 pcs.
eggs 3 pcs.
milk 150 g.
cheese 100 g.
vegetable oil (fat from stew) 2 tbsp. spoons
black pepper ½ teaspoon

Recipe for cooking pasta with stew in the oven:

Peel and finely chop the onion. Fry it until soft in vegetable oil or fat removed from the stew.
Mix pasta, fried onions, stew. Place in the mold. Whisk eggs with milk and black pepper in a bowl. Pour the egg-milk mixture evenly over the pasta.
Bake in the oven at temperature 220°C for about 20 minutes. Sprinkle with grated cheese. Put it in the oven again for 5-7 minutes. The casserole is ready.

Feeding method: Serve the casserole with herbs. Additionally, offer a salad of juicy, ripe tomatoes with red onion and olive oil.

Photo of delicious pasta in a slow cooker

Still, the easiest way to cook pasta is in a slow cooker. There is no need to boil the pasta, rinse it, or dirty the pan. All you need to do is put the food in the multivac bowl, install the program and wait for the readiness signal.

Recipe ingredients:

pasta 400 g.
water 4 glasses
chicken stew 1 can
salt, pepper to taste

Method for preparing pasta with stew in a slow cooker:

Place pasta and stew into a multicooker bowl. Fill with water, salt and pepper.
Set the “Pilaf” mode, cooking time – 30 minutes. Close the lid and wait for the beep.

Feeding method: Before serving, carefully stir the prepared pasta, sprinkle with chopped herbs, and sprinkle with fresh ground pepper. You can sprinkle with grated Parmesan.

Tips for cooking pasta with stew
It is difficult to give valuable advice on how to cook pasta with stew, since the dish is extremely simple; even those who are in the kitchen for the first time as a cook can prepare it. However, keep in mind some of the subtleties of experienced housewives:
When choosing pasta, give preference to products made from durum wheat. They hold their shape well and will not turn into mush during cooking.

Choose poultry or veal stew. She's not that fat.

Stewed dishes should be salted and peppered in the middle of cooking or at the very end. The stew contains enough salt and seasonings. It's easy to over-salt food.

Add seasonings carefully. The stew is quite spicy and has a unique taste that can easily be spoiled by adding seasonings of your own.