Navy pasta with stewed meat - recipe (frying pan and slow cooker)

8 servings

35 minutes

167 kcal

5/5 (1)

Navy pasta with homemade stew in a slow cooker

Ingredients

Step-by-step preparation

Recipe video

Navy pasta with carrots, onions and stewed meat

Ingredients

Step-by-step preparation

Recipe video

How to choose the right ingredients

How to decorate a dish

Basic truths

How to serve a dish and with what

Other possible preparation and filling options

Navy pasta is one of the most beloved Soviet dishes. Previously, it was given to children in kindergartens, schools and pioneer camps, and to adults in institutions and at work. This dish was also very common in the army and construction brigades.

And, of course, all housewives knew how and loved to cook it at home for the whole family. This dish has become so popular due to the fact that it is quite inexpensive and easy to prepare, as well as very tasty and satisfying.

My family really loves navy pasta with minced meat and stew. Today I will share with you my best recipes for preparing this dish.

How to deliciously cook pasta with stew

Most people are of the opinion that this dish was invented by sailors. There is some truth in this. For the first time, such food began to be prepared in the navy. Meat at sea was stored in the form of corned beef in barrels, and the ship's cooks had to come up with all sorts of dishes from it. Having once mixed meat with paste, they received a tasty, hearty treat, which retained the name “naval style”, although it successfully spread on land.

Before you start preparing navy-style pasta with stew, you need to choose the right ingredients. Rely on your taste preferences, but keep the classic recipe as a base. Subsequently, it can be changed by adding some components and removing others. The process of creating the dish involves frying vegetables with stew and adding the frying to the finished pasta. Then everything is heated and served.

Preparing Ingredients

It is better to take hard pasta, they are healthier and less boiled. Homemade stew is best for this treat, but if you don’t have one, use store-bought. A quality product should contain no more than 5 components: meat, salt, pepper, onion and bay leaf. Meat for navy pasta, choose to taste. Pork will be softer, more tender, beef - tougher, more sinewy, chicken - more dietary. Take vegetables at your discretion, wash, peel and cut according to the recipe.

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How to cook?

Main ingredients for 6 servings with a calorie content of 175 kcal/100g:

tubular pasta – 300 g;
1 onion;
butter – 2 tablespoons;
1 can (0.5 l) stew;
refined vegetable oil – 4 tbsp. spoons;
seasoning for pasta, pepper, salt, fresh herbs.

Step-by-step preparation of navy-style pasta with stew in the photo:

Peel the onion and finely chop.
Place the chopped onion in a frying pan with oil and simmer over low heat until translucent. Then increase the heat and fry for 3 - 5 minutes until golden brown.
Boil the pasta: bring water to a boil with added salt, place the pasta in it. Cooking time depends on the type of pasta, indicated on the package.
Once ready, drain the water using a colander and rinse with water if necessary.
Open a can of stew, place the contents on a plate, and mash large pieces of meat with a fork.
Add the stew to the pan with the onions, stir, and add salt if necessary.
Cover the dish with a lid and leave for 4 – 5 minutes.
Remove the lid, add boiled pasta to the food, add spices and pepper, stir.
Add butter to enhance the taste. Close the lid and simmer for 5 – 6 minutes.
After the allotted time, transfer the dish to portioned plates and sprinkle with fresh chopped herbs.

Horns with stewed meat in a slow cooker

Time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 307 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.
Difficulty: easy.

Naval pasta is prepared in a hurry. This recipe is used when there are no conditions and products, but you need to quickly prepare something tasty and satisfying. At home, a multicooker helps speed up this process. It eliminates the need to drain the water and rinse the horns. Here it is important to use pasta made from durum wheat, the other one will boil and you will have naval porridge. Strictly observe the proportions of water and control the cooking time.

Ingredients:

horns – 400 g;
stewed pork - 1 b.;
onions – 2 pcs.;
water;
spices - to taste.

Cooking method:

Place finely chopped onion in a multicooker bowl, set to Baking mode and fry.
Add the stewed pork and simmer for another 10 minutes.
Add the horns, stir, and pour in cold water to cover all the ingredients.
Stir, add black pepper and other favorite spices and cook on the Pilaf program for 40-60 minutes.

Features of choosing ingredients / Substituting ingredients

In order for naval pasta to make an unforgettable impression, it is better to choose spirals or, as the Italians call them, girandole. This type of pasta is perfect for this dish. They have an optimal thickness and do not absorb much sauce. At the same time, it lingers perfectly on their spiral-shaped surface. So, in the finished dish according to this recipe with stew, the body of the pasta and the tenderness of the sauce are perfectly felt, creating an amazing symbiosis of flavors.

Regardless of what type of paste is chosen, it is better to use only products from hard varieties. Such pasta is more expensive, but it is this parameter that has a decisive impact on the final result.

Beef stew is best suited for this dish. The meat here has a fairly fibrous structure, which feels pleasant when combined with tender pasta. If you want the navy pasta to be more fatty and with a more homogeneous sauce, pork will do.

Spaghetti with stewed meat and tomatoes

Time: 50 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 204 kcal.
Purpose: for breakfast, lunch.
Cuisine: Italian.
Difficulty: easy.

Fans of navy pasta should try making spaghetti with stewed meat and tomatoes. This recipe is borrowed from Italian cooking, but adapted to Russian. This simple treat is a great way to add variety to your menu. If you want to get a real Italian dish, sprinkle the spaghetti with grated hard cheese and add fresh herbs to the sauce.

Ingredients:

stewed beef – 1 b.;
onion – 1 pc.;
spaghetti – 250 g;
tomatoes – 2 pcs.;
garlic – 2 teeth;
water – 100 ml;
spices - to taste.

Cooking method:

Place the stewed beef in a frying pan, add water and simmer for 15 minutes.
After the liquid has evaporated, add the tomatoes and onions cut into small cubes. Simmer for another 10 minutes.
Add spices, chop and add garlic and simmer for 5 minutes.
Spaghetti should be cooked in a separate pan and drained.
Place spaghetti on a plate and pour sauce over it.

Recipe with stew and tomato paste

The recipe for navy pasta with stewed meat and pasta is quite original, for which you will need the following ingredients from the Vastivr store:

can of stew (400-500 g);
a pair of onions;
tomato paste 50-70 ml;
pasta horns or spirals (300-400 g);
a couple of carrots;
a few tablespoons of vegetable oil;
garlic and herbs;
salt and pepper.

Peel, rinse and chop the vegetables, and then fry them over low heat in hot oil. Once they turn golden and soften, the vegetables are ready. Dilute the tomato paste with water and pour it into the pan with the vegetables, add salt and pepper.

Continue to simmer the sauce for a few minutes while you cook the pasta. Drain the water from them, put them in a frying pan, add the stew and cover with a lid for 8-10 minutes. After this, arrange the pasta navy-style on plates and sprinkle with herbs. This simple recipe with stew is very original, and the dish turns out surprisingly tasty, so we advise you to try it in person!

Homemade navy-style egg noodles with stewed meat

Time: 3.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 265 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.
Difficulty: medium.

You can cook navy-style pasta with stew from shells, spaghetti, spirals and other products, but homemade noodles have always been and will be in first place. Its delicate taste and rich color cannot be compared with purchased goods. Many people think that it is only added to soups, but this egg noodle treat will surprise you with its taste. The main thing is to take fresh homemade eggs and premium flour.

Ingredients:

flour – 240 g;
eggs – 2 pcs.;
vegetable oil – 1 tbsp. l.;
salt – 0.5 tsp;
stewed pork - 1 b.;
hops-suneli, spices - to taste.

Cooking method:

It is better to use a food processor to knead the dough, but you can also do it by hand.
Pour flour, salt into the bowl of the food processor, beat in the eggs, and pour in the oil. Mix everything. You will get a wet crumb.
Place it on the table, form a ball, cover, leave for 10 minutes.
Knead until smooth for 10 minutes and place in the refrigerator for 2 hours.
Divide the dough in half, roll each part into a layer 1 mm thick and cut into strips of 5 cm.
Place all the strips on top of each other, sprinkle with flour, cut into thin noodles. Boil until tender in boiling salted water.
Lay out the stew, add spices, seasoning, stir. When serving, sprinkle navy-style egg noodles with chopped herbs.

Navy pasta with beef stew

Time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 222 kcal.
Purpose: for breakfast, lunch.
Cuisine: international.
Difficulty: easy.

Most housewives believe that cooking pasta with stew is very easy and simple. Yes, it is, but adding different spices can make the flavor delicious. For example, instead of regular black pepper, use a mixture of different peppers; it will open up a whole bouquet of new smells. Sprinkle the finished navy pasta with stewed meat with finely chopped fresh herbs.

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Ingredients:

pasta (spirals) – 200 g;
stewed beef – 300 g;
carrots, onions - 1 pc.;
dill, salt, pepper mixture - to taste.

Cooking method:

Boil the spirals until cooked.
Place the onion in a frying pan with vegetable oil; when it turns golden, add the carrots.
After 5 minutes, add the beef and simmer for 10 minutes.
Add pasta to the pan with fried onions and carrots, season with salt, a mixture of peppers, and sprinkle with dill.

Recipe for navy pasta with chicken

To prepare this dish you need to acquire the following set of ingredients:

300 g good pasta;
the same amount of fillet;
bulb;
salt and pepper;
vegetable oil.

The chicken fillet should be washed and minced to obtain minced meat. Cut the onion into pieces and fry in oil until golden brown. Pour the minced chicken into the pan with the onions, add salt and pepper, and then stir - this must be done very carefully.

While this is happening, cook the pasta, and to prevent it from sticking, do not add too much water, which should be salted. After frying the minced meat with onions until fully cooked, add the prepared pasta. When the minced chicken is browned (this will take 5-7 minutes), you can put the dish on plates and enjoy its amazing taste.

With chicken stew and bechamel sauce

Time: 1 hour 15 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 215 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Italian.
Difficulty: medium.

In today’s frantic pace, many women are at a loss as to how to manage everything and feed their family a hearty meal. Here recipes for navy-style pasta with stewed meat come to their aid. Cook them with different sauces, change the types of stew, add your favorite spices and seasonings and you will get a new taste every time. If canned food does not have enough fat, you can add butter.

Ingredients:

pasta – 500 g;
water – 3 l;
onion, egg - 1 pc.;
stewed chicken – 350 g;
butter – 150 g;
vegetable oil – 1.5 tbsp. l.;
cheese – 70 g;
milk – 1 l;
bouillon cube – 2 pcs.;
flour - ¼ tbsp.;
spices to taste.

Cooking method:

Boil the pasta until tender.
Fry onions with stewed chicken in vegetable oil.
Add flour to the pan and fry until golden brown for a minute.
Add butter, stir until smooth.
Pour milk in small portions, stirring the mixture with a whisk.
Chop the bouillon cubes, add spices, and bring the sauce to readiness.
Grease the mold with oil, mix the pasta with 3 tablespoons of sauce, place on the bottom. Place the roasted meat on top and pour over the rest of the sauce.
Sprinkle with grated cheese and bake for 25 minutes at 2000.

Recipe options

We offer you several options for preparing navy-style pasta with stew. They are designed for 4-5 people. Cooking time – from 20 to 40 minutes depending on the chosen option.

Classic recipe

The simplest recipe with a minimum set of ingredients.

Products:

pasta (spaghetti, cones, tubular) – 300-350 g dry,
stew - 1 standard jar,
onion (optional) – 1 pc.,
salt, pepper, vegetable oil.

Preparation:

Pour water into the pan in three times the volume relative to the pasta. Add salt and boil. Pour pasta into boiling water and cook, stirring occasionally. Drain the liquid through a colander or a slightly open lid;
While the pasta is cooking, fry the onion in vegetable oil or some of the fat from the stew;
put the stew into the pasta, stir, keep on low heat until the fat melts;
add onion, pepper and simmer for another minute.

You can fry the stew together with onions in a frying pan, it will be even tastier.

Recipe in Italian

This is a recipe, following which, with the help of some added components, we get a real Italian dish that tastes like spaghetti Bolognese.

Products:

spaghetti – 300-350 g dry,
stew - 1 standard jar,
tomato sauce or paste – 2 tbsp.,
hard cheese – 60 g,
salt.

Preparation:

cook spaghetti as in the classic version;
put the stew, heat for a minute along with the spaghetti;
add tomato paste, pepper (a handful of green basil if desired), heat for another minute;
put into plates. Sprinkle with grated cheese.

Navy pasta with bolognese

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 278 kcal.
Purpose: for breakfast, lunch.
Cuisine: Italian.
Difficulty: easy.

Italians are exceptionally talented at turning ordinary pasta into a work of culinary art. The whole trick lies in the different combinations of vegetables, spices, seasonings and sauces. Spaghetti Bolognese navy style - this name sounds funny, but the dish even with ordinary stew turns out delicious, no worse than the classic recipe with minced meat.

Ingredients:

spaghetti – 500 g;
stewed pork – 500 g;
onion – 1 pc.;
vegetable oil – 3 tbsp. l.;
sugar – 1 tsp;
wine vinegar - 1 tbsp. l.;
garlic – 2 teeth;
tomato paste – 2 tbsp. l.;
salt, pepper, herbs - to taste.

Cooking method:

Vermicelli with stewed meat and cheese

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 198 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.
Difficulty: easy.

Even pickled cucumbers can enrich the taste of ordinary pasta when present in their sauce. Combined with tomato paste, stew and spices, they create a composition that turns simple food into a festive dish. Chop the cucumbers at your discretion - finely if you don’t want them to be felt or coarsely if you want to emphasize their presence.

Ingredients:

pasta – 500 g;
stewed pork – 1-2 p.;
onions – 2 pcs.;
tomato paste – 3 tbsp. l;
pickled cucumber – 4 pcs.;
garlic – 4 teeth;
cheese – 75 g;
hops-suneli, salt, pepper - to taste.

Cooking method:

Boil the pasta until half cooked so that it does not lose its shape during the cooking process.
Place the stewed pork in the pan; when the fat has melted, add chopped onion and garlic. Let the liquid evaporate.
Add coarsely chopped cucumbers and first 1 and then 2 more tablespoons of tomato paste. Stir, simmer for 3 minutes.
Add spices and pasta to the sauce, mix and simmer for 7 minutes. Cheese can be added to the dish or sprinkled on top of the treat.

Cooking / Storage Features

When cooking pasta, you must add olive oil to the pan. What is important is not only the subtle aroma of olives that they impart to the dish. This technique is also important to ensure that the pasta, regardless of its type, does not stick to each other during the cooking process. If you don’t have olive oil, you can use regular vegetable oil, both when cooking pasta and when frying onions for sauce.

It is very easy to understand that pasta is cooked to the desired state. It is enough to cut one spiral - there should not be a line of raw dough inside, and externally such flour products should not look overcooked.

Adding the pasta water to the sauce is an Italian tradition. In the homeland of pasta, they believe that this way the flavors combine better, forming one harmonious dish. Practice proves that they are not mistaken.

With tomato paste

• Time: 40 minutes. • Number of servings: 4 persons. • Calorie content of the dish: 279 kcal. • Purpose: for breakfast, lunch. • Cuisine: international. • Difficulty: easy.

This dish is the easiest to prepare. In 30-40 minutes you will have an excellent second dish on your table, which will not leave any of your household members indifferent. Prepare it when you don’t have enough time for culinary masterpieces, but you need to feed your family well. Add your favorite spices, seasonings, herbs to the recipe, enriching its taste and aroma.

Ingredients:

pasta – 400 g;
stewed pork – 400 g;
tomato paste – 1.5 tbsp. l.;
garlic – 2 teeth;
spices - to taste.

Cooking method:

Cook the pasta.
Place chopped garlic in a frying pan, after a minute add tomato paste and stewed pork.
When the liquid has evaporated, add pasta and spices and stir.