Macaroni in Russian - pasta in Russian

Macaroni like everything. Of course, the primacy in the love of this dish and in various ways of its preparation belongs to Italy. There from the pasta prepare refined treats with various "thin" sauces, seasonings and fillers, giving them unique, very piquant tastes.

In Russia, traditionally, pasta is brewed in its own way. We appreciate them, first of all, for the speed and simplicity in cooking, for good nutritional properties and excellent taste. Perhaps the most famous and favorite dish of Russian housewives are pasta in the Navy. They are prepared quickly, in contrast to Italian pastes, the number of ingredients in the recipe is minimal, and the result is excellent. The hill of steaming macaroni with ground beef and leaves of greens, towering on a plate, "dies" in an instant. They are made in several ways, but always with the invariable main components of the recipe, namely, pasta (it is better to take short and fairly thick varieties) and ground meat, overcooked with onions, which constitute the essence of the dish that really came to our tables from the menu.

Macaroni in the Navy. Recipe for minced meat

One of the easiest ways to prepare this dish is as follows. You need to boil the pasta according to the instructions. Take ground beef and medium bulb. In frying oil or fat, fry the onion, put the raw mince in a skillet with onions and, breaking it with a spatula, mix with onions, while frying, salt, pepper, squeeze out a slice of garlic. If the meat turned dry, add a little water from the pasta. Welded pasta should be put in a frying pan with minced meat, stir and warm slightly. Then spread the pasta in a Fleet manner on plates and sprinkle with greens on top. You can serve this dish a little differently. First put in a bowl of boiled pasta, and on top put a slice of roasted minced meat, sprinkle with herbs and grated cheese.

Macaroni in the Navy are prepared with stew. This recipe is also very simple and fast. In addition, this method is very well used on a picnic, at a tourist halt, outside the city at the dacha. The sequence of preparation is the same as in the previous recipe, only canned stew is used instead of raw minced meat. It is fried with onions and mixed with boiled pasta. Only salt should be taken less, as stew in cans already with salt.

Culinary experts say that classic Navy pasta is prepared with minced meat made from boiled meat. Probably, it is really so, if you look into the history of this dish. After all, in the navy for the sailors it was made with corned beef, harvested in barrels for a long sea voyage.

Macaroni in the Navy with minced meat. Recipe with Boiled Meat

For a classic method of cooking, you must first boil a piece of beef with spices and salt. Meat can be taken any, with fat veins, soft cartilage, films, it is still then grinded. Then it is scrolled through a meat grinder, turning into minced meat. Finely chopped onions are fried, then put into it minced meat and slightly allowed in a frying pan, pouring in a little broth left over from the cooking of meat, so that the roast was juicy. Then welded pasta in a Fleet manner is laid out on plates, and on top a slide is laid out the ready seasoning with onions, sprinkled with herbs.

This simple and very tasty dish is also prepared with the addition of vegetables, which are fried separately from meat, and then mixed with the prepared stuffing. Grilled grated carrots, Bulgarian peppers, diced, and tomato, blanched and sliced into small slices are suitable as vegetable ingredients.