Pasta with stew: a quick lunch. Navy pasta with stewed meat - an economical version of the classic recipe

Many people will be able to cook pasta with stew, but for most it will be a discovery that cooking in a saucepan is not the only way. The dish is prepared in a slow cooker, oven and even in a frying pan. In addition to the main components, vegetables, cheese, tomato paste and other products are added. To enhance the aroma and taste, add spices and fresh herbs.

Pasta with stewed meat in a frying pan

• Time: 50 min.

To make the dish tasty, choose pasta from durum varieties wheat. They do not get soggy when cooked and hold their shape well.

Ingredients:

• pasta (feathers/horns) – 0.25 kg;
• beef stew– 1 point;
• onion – 1 pc.;
• carrots – 2 pcs.;
• oil (vegetable) – 2 tbsp. l.;
• water – 1.5 l;
• salt, pepper, dill, parsley.

Cooking methods:

1. Boil water, add salt, and cook pasta according to package instructions. Drain the liquid, leaving 100 ml for stewing. Add oil, stir.
2. Sauté finely diced onion in hot oil until golden brown.
3. Add the grated carrots, and after 3 minutes – the stew.
4. Fry for a couple of minutes, then pour the boiled feathers, chopped herbs, spices into the frying pan, and pour in the remaining cooking liquid. Stir.
5. Cover with a lid and let steep for 10–15 minutes.

Recipe with tomato paste

• Time: 30 min.
• Number of servings:
• Difficulty: Easy for beginners.

Choose a high-quality stew for the dish, from a trusted manufacturer. Please note that it should contain no more than 5 components.

Ingredients:

• spaghetti – 0.4 kg;
• stew (pork) – 500 g;
• onion – 1 pc.;
• tomato paste – 2 tbsp. l.;
• cheese (hard) – 0.1 kg;
• salt, basil, oregano (dried).

Cooking methods:

1. Chop the onion and fry until softened. Pour in the tomato paste, add spices, seasonings, and after a minute - the stew. Fry for about 3 minutes.
2. Cook the pasta until done, rinse, and place in a frying pan. Fry spaghetti with stew, stirring, for 2-3 minutes.
3. Add grated cheese and stir.

Macaroni with stew and cheese

• Time: 40 min.
• Difficulty: Easy for beginners.

This dish is made from spaghetti and shaped like nests, but you need to use ready-made pasta - tagliatelle or fettuccine.

Ingredients:

• spaghetti – 0.5 kg;
• stew (beef) – 1 b.;
• carrot, onion, tomato, garlic clove - 1 pc.;
• hard cheese – 0.1 kg;
• butter (butter), fresh herbs.

Cooking methods:

1. Sauté chopped onion until golden brown, add grated carrots. When it becomes soft, add garlic passed through a press and finely chopped tomato, after removing its peel.
2. Simmer for 2-3 minutes, mix with stew.
3. Boil pasta in salted water, drain.
4. Form them into nests. Place on a greased baking sheet and place in the center tomato meat sauce and sprinkle with grated cheese.
5. Place in an oven preheated to 200°C for 5 minutes. Sprinkle with chopped herbs.

How to cook in a saucepan

• Time: 30 min.
• Number of servings: 4-5 persons.
• Difficulty: Easy for beginners.

This stewed pasta is cooked in a saucepan, but you can't do it without a frying pan. The meat is coming canned, but you still need to heat it and melt the fat, removing excess.

Ingredients:

• horns – 400 g;
• stewed pork - 1 b.;
• oil (sunflower) – 2 tbsp. l.;
• garlic cloves– 2 pcs.;
• salt, black pepper.

Cooking methods:

1. Boil water (1 liter per 100 g of pasta), add salt, and cook the horns. Drain the liquid and rinse. Pour in the oil and stir.
2. Place the stew on a heated frying pan; when the fat has melted and the meat is well heated, squeeze in the garlic, add salt and pepper. Stir.
3. Add the pulled pork to the pasta and stir to combine. Serve the horns with stew in portions, sprinkled with chopped herbs or grated cheese.

Recipe for cooking in a slow cooker

• Time: 20 min.
• Number of servings: 5-6 persons.
• Difficulty: Easy for beginners.

If your multicooker is not equipped with a Pasta program, cook pasta using the Pilaf, Porridge or Steam mode for 8–10 minutes.

Ingredients:

• pasta (any) – 0.4 kg;
• stewed meat - 1 b.;
• spices.

Cooking methods:

1. Pour the pasta into the multicooker bowl, pour in just boiled water so that it covers the pasta by 1 cm.
2. Install the Pasta program. After cooking is complete, add meat, spices, and stir.
3. Set the program to Warm, cook the dish for another 5 minutes, stirring occasionally.

Dish with vegetables

• Time: 35–40 min.
• Number of servings: 3-4 persons.
• Difficulty: Easy for beginners.

In addition to celery, you can add any vegetables you like to stews and pastas. The taste of the dish will only benefit from this.

Ingredients:

• pasta (spirals), stewed pork – 0.2 kg each;
• onion, celery (root) - 1 pc.;
• spinach – 1 bunch;
• salt.

Cooking methods:

1. Fry finely chopped onion until softened, add finely grated celery and chopped spinach. Simmer over low heat until the spinach wilts.
2. Add stewed pork, dry spirals, salt and stir.
3. Cover with a lid and simmer for 10 minutes.

Pasta in the oven

• Time: 1 hour 15 minutes
• Number of servings: 6-7 persons.
• Difficulty: Easy for beginners.

To make the dish tastier, add mushrooms – fresh or canned – to the fried vegetables. Chanterelles, porcini mushrooms, oyster mushrooms or champignons are suitable.

Ingredients:

• pasta (feathers) – 0.5 kg;
• stewed meat - 1 b.;
• carrots, bell peppers – 2 pcs each;
• onions – 3 pcs.;
• tomato paste – 2 tbsp. l.;
• cheese (hard varieties) – 0.2 kg;
• vegetable oil, spices.

Cooking methods:

1. Fry the grated carrots in hot oil.
2. When it softens, add finely chopped onion and diced pepper.
3. After 7 minutes, add spices, add tomato paste, stir.
4. After 5 minutes, add the stew and cook the gravy until the liquid has completely evaporated.
5. Boil the feathers in salted water, but not completely.
6. Grease a baking dish, layer first the pasta, then the gravy. Repeat layers until you run out of ingredients.
7. Sprinkle with grated cheese and bake in the oven at 200°C for 20 minutes.

Video

As always, let's start with preparation. the necessary ingredients. To prepare pasta with stewed meat we need you will need the following:

1. Pasta,
2. Stew (preferably pork),
3. onions,
4. Carrot,
5. Tomatoes or tomato paste,
6. clove of garlic,
7. Salt,
8. Black pepper (ground),
9. Green.

How to cook pasta with stewed meat: step-by-step photo recipe

Pour water into the pan and set it to heat; when the water boils, salt it thoroughly and add the pasta. Stir occasionally. Cook the pasta until half cooked (i.e. it should taste a little hard), the Italians call this “al dente”. When the pasta reaches this very “al dente”, and this will happen in about 7 minutes, drain the boiling water and rinse it 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 place in a frying pan, after adding vegetable oil. Sauté the vegetables over low heat, stirring occasionally. When the vegetables become a little golden, add the stew. Stir all the contents, cover with a lid and then leave to simmer for about 10 minutes.

Next, add 1 tbsp to the pan. spoon tomato paste. You can add tomatoes instead, but it is recommended to grind them in a blender first. Together with the tomatoes, grind 1-2 cloves of garlic in a blender and pour the whole mixture into the dressing.

When all the contents of the pan come to a boil, add the previously boiled pasta. Stir all this beauty and leave on the fire for another couple of minutes. Add a little black pepper and salt (if needed) to the stewed pasta. When the dish is ready, turn off the heat, sprinkle grated cheese and herbs on top and cover with a lid. After a minute, the cheese will melt and the pasta will be ready to serve.

Since the dish turns out to be quite high in calories and fat, it is advisable to serve it along with vegetables. For example, pasta with stewed meat and tomato paste goes very well with coleslaw(cabbage, carrots, salt, sugar, lemon juice).

Step-by-step recipe with photos and videos

Navy pasta with stewed meat is one of the most versatile and beloved dishes. Brilliant in its simplicity, nutritious and always incredibly tasty! Moreover, it is so easy and unpretentious to prepare that even the most novice cook can easily handle it.

Prepare your ingredients.

Bring the water to a boil, season generously with salt and add the pasta.

Mix thoroughly and cook until tender, following the instructions on the package. While cooking, periodically taste the pasta to prevent it from becoming overcooked.

On high fire heat 1-2 tbsp. vegetable oil. Add chopped onion, a pinch of salt and a teaspoon of sugar. Stirring, fry the onion for about 5 minutes until golden brown.

Meanwhile, mash the stew until it becomes an almost homogeneous paste.

Peel and chop 1-2 cloves of garlic. Add the garlic to the fried onions, stir and fry for another 1-2 minutes.

Pour in 1 tbsp. red wine vinegar. On hot frying pan The vinegar will immediately evaporate, but the taste of the roasted vegetables will have a pleasant sweet and sour hue.

Add tomato paste to the fried garlic and onions. Stirring, fry the tomato paste for about 1-2 minutes.

Then add the stew, stir and bring to a boil over low heat.

When the pasta is ready, take your time to drain all the water. Pour out about 1 cup of water and save it to make a sauce.

Drain off the remaining water. Add 1 tbsp. vegetable oil (to prevent the pasta from sticking together) and mix everything thoroughly.

Add spices to the boiling sauce. I add some Mediterranean herbs, paprika, ground coriander and also salt and ground black pepper.

Gradually add the remaining pasta water until the sauce reaches the desired thickness. Bring the sauce to a boil and simmer over low heat for another 3-4 minutes.

Add pasta and mix everything thoroughly. Turn off the heat, add some herbs, cover the pan with a lid and let the dish sit for a few minutes.

Sprinkle a portion of navy-style pasta with a pinch of fresh herbs and serve the dish.

Navy-style pasta with stewed meat is ready! Bon appetit!

When my family asks me to cook naval pasta, I immediately get to work.

Homemade stew is not only a time saver, it is also tasty and healthy food. I cook the stew in the oven for 3-4 hours, and then just roll up the lids. I always know for sure that there is absolutely nothing unnecessary - only meat, spices and salt.

You also need to approach the choice of pasta responsibly - choose those made from durum wheat (durum). The varieties are a matter of taste, but look towards the larger ones - feathers and fusilli, tubes, horns.

Cooking time - 20 minutes

Number of servings – 3

• 400 g pasta
• 200 grams of stew
• 2 small onions
• half a red bell pepper
• ground black pepper
• 1 tbsp. l. vegetable oil

Cooking pasta navy style:

We start cooking with pasta. Bring water to a boil, add salt and add pasta. Reduce the gas a little and cook them until tender, as indicated on the package.

We clean and wash the bulbs. Cut into cubes. Peel the pepper from seeds and cut into cubes.

Pour oil into a hot frying pan and add vegetables.

Fry the onion until golden brown, and by this time the pepper will be almost ready. Prepare the stew - open the jar, remove the top layer of fat. We put the meat on a plate, and we don’t need to use broth in this dish. Add the stew, stir lightly and fry everything together for 5-10 minutes.

Drain the water from the pasta using a colander. If indicated in the instructions, wash them with boiling water. Add the pasta to the minced meat and leave covered for another 3-5 minutes.

Add pepper, taste for salt, and if necessary, add to taste. When serving, sprinkle with finely chopped herbs.

We serve the dish exclusively hot; it is not recommended to reheat this dish. It's better to prepare a new portion next time.

Cooking tips

You can add carrots and other seasonal vegetables to the frying - eggplant, zucchini and even mushrooms.

Vegetable oil can be completely or partially replaced with butter. I find it tastes better using both types of butter.

Often the recipe is supplemented with tomato paste or sauce, dried herbs, ground paprika, garlic granules or fresh garlic, green onions, green basil.

Bon appetit!

Navy pasta with stewed meat- a well-known and beloved dish by many, which will take you a few minutes to prepare. Since this dish will include meat, ordinary pasta turns from a side dish into full second dish.

Interestingly, this familiar dish dates back more than 50 years. Navy-style pasta with stewed meat is a classic recipe, but recently, navy-style pasta with minced meat has become no less popular, a kind of dish close to.

It should be noted that all recipes for navy-style pasta with stewed meat are almost identical in preparation technology. They may differ from each other in the quantity and composition of ingredients. So, in addition to classic pasta, stew, onions and tomato paste, the dish may contain carrots, tomatoes, cheese, mushrooms, and bell peppers.

As for the pasta itself, it is most often used classic pasta in the form of feathers, but other types can also be used pasta, in particular spaghetti. The stew for the dish is suitable either from pork (as in this recipe) or beef, everything is for everyone. Now let's move on to the recipe and see how to cook Navy pasta with stewed meat step by step with photos.

Ingredients:

• Onion - 1 pc.,
• Pasta -200 gr.,
• Tomato sauce -100 ml.,
• Stew -200 gr.,
• Spices: black pepper, paprika, dried Provençal herbs,
• Salt - to taste
• Sunflower oil.

Navy pasta with stewed meat – recipe

Cooking navy-style pasta with stewed meat begins with preparing the sauce. If you cook the pasta first and then start preparing the sauce, they will most likely stick together while waiting for it. Cut the onion into cubes.

Fry the onion for vegetable oil until milky.

Add to it tomato sauce.

Stir. Simmer for 5 minutes.

Place the stew.

Using a fork or spoon, mash the stew until tomato sauce. Stew, unlike minced meat, easily breaks down into fibers and is distributed over the sauce.

Add spices and salt. Among the spices that go well with pasta are basil, oregano, paprika, black pepper, cardamom, dried onions, dill, garlic, and parsley.

Stir the gravy. Set aside the finished tomato sauce with meat.

Now you need to boil the pasta. Place pasta in a saucepan of boiling water.

Lightly salt the water. It is recommended to stir the pasta several times during cooking to prevent it from sticking. Boil until done. Drain in a colander. Let the water drain.

Place back into the pan.

Pour them with fried meat. Stir.

Navy pasta with stewed meat, recipe with photo which we have reviewed are ready, but before serving them, it is recommended that they be allowed to brew under closed lid at least 5-10 minutes. After standing, they will become saturated delicious sauce and they will become even tastier.

Divide the pasta into bowls. Sprinkle with fresh herbs and serve. In addition to them, it will be enough to submit vegetable salad or sliced fresh vegetables. Bon appetit. I will be glad if you liked this recipe with stewed meat and will find it useful in the future.

Navy pasta with stewed meat. Photo