Pasta with stew and tomato paste recipe. 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 made from durum wheat. They do not get soggy when cooked and hold their shape well.

Ingredients:

• pasta (feathers/horns) – 0.25 kg;
• beef stew – 1 b.;
• 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 add 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 sit 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, place the tomato-meat sauce in the center 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 comes canned, but it still needs to be heated and the fat melted, 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

In cooking, there are a great many options for preparing dishes based on pasta of any shape. This product goes well with meat, fish, and vegetables. Similar dishes are found in Turkic cuisine and consist of crumbled meat with noodles ( and ).

The most common recipe based on the component in question is. The classic recipe uses fresh minced meat from any type of meat, but a recipe for pasta with stew is considered an equally satisfying and tasty dish.

The benefits and harms of the dish

Thanks to this composition, the product has beneficial properties for the human body:

• cleansing the intestines of toxins;
• improvement of emotional state;
• elimination of migraines;
• strengthening women's and men's health;
• restoration of protective functions.

It should be used with caution by people suffering from diseases of the digestive and cardiovascular systems, diabetics, and those struggling with obesity.

Difficulty, cooking time

The recipe for pasta with stew is quite simple. To make this treat you will need a small set of products and time (from 20 to 45 minutes).

Cooking time depends on the quantity of products used, as well as on the method in which the dish is prepared. If fresh meat is used, it must be stewed. This will take from one and a half to two hours, as a result of which cooking will take longer.

Food preparation

It is recommended to use durum wheat pasta, and you can choose any stewed meat (to suit your taste). The stew should not contain more than five ingredients (this information can be read on the label). You can also stew the meat yourself in advance.

How to cook pasta with stew in a frying pan?

To make four servings you will need the following products:

• 250 g pasta;
• spices, herbs, salt, pepper (to taste);
• medium sized onion;
• a couple of small carrots;
• can of stew;
• couple of st. l. vegetable oil.

Cooking pasta with stew in the photo:

1. Pour one and a half liters of water into the pan, wait until it boils, then add the pasta, add 1 teaspoon of table salt, stir. Cook the product until done.
   
2. Next, finely chop the peeled onion.
   
3. Then grate the peeled and washed carrots into large strips.
   
4. Finely chop the washed greens.
   
5. After this, place the onion mass in a heated frying pan with 1 tbsp. l. oils Sauté for 60 seconds. at medium heat.
   
6. After the time has passed, add the grated carrot mixture, mix the ingredients and cook for another 3 minutes without increasing the heat.
   
7. Next, you need to lay out the canned meat pieces, mix the ingredients and fry for 1 minute.
   
8. When the pasta is ready, transfer it to a colander to remove excess liquid, add a spoonful of vegetable oil, and stir. This will help prevent the product from sticking. One hundred grams of the liquid in which the pasta was cooked should be reserved for later use. Then place the wheat feathers in a frying pan and combine with the fried mixture.
   
9. After this, you need to pour the water that remained after cooking into the frying pan, pepper and salt to your taste.
   
10. At the last stage of cooking, sprinkle the dish with chopped herbs and remove from heat.
    

When ready, place the dish on plates.

Nutritional value per 100 g of dish:

• proteins – 9 g;
• carbohydrates – 14 g;
• fat – 11 g.

Calorie content – ​​187 kcal.

Cooking options

Pasta with stew in a slow cooker

Products:

• packaging of pasta (450 g);
• spices, table salt, bay leaves (to taste);
• can of stew;
• bulb.

Actions:

1. First, melt the fat from the stew in a multicooker bowl.
2. After this, you need to place a finely chopped peeled onion on the bottom of the equipment.
3. Fry the vegetable mass, setting the “Baking” mode. If necessary, you can add vegetable oil.
4. After the onion mass has acquired a golden hue, add the stew. Mix the ingredients and lightly fry the mixture.
5. Next, you need to pour the prepared pasta into the bowl of the equipment. Mix the products and pour boiled water until the entire preparation is completely covered.
6. Then add spices, salt, bay leaves.
7. After this, you need to set the “Pilaf” mode and simmer the ingredients until cooked.

When ready, place the dish in portions on plates, sprinkle with finely chopped herbs on top.

Video recipe:

Products:

• pasta – 500 g;
• carrots, garlic clove, tomato, onion (1 pc. each);
• 20 g butter;
• 100 g cheese;
• can of canned meat;
• spices, salt (to taste).

Actions:

1. First you need to prepare the vegetables: the washed tomato and peeled onion should be finely chopped, the garlic clove should be chopped, and the carrot should be grated on a medium-sized grater.
2. Place the vegetable mass in a heated frying pan with a piece of butter and sauté until soft.
3. Next, add the stew (preferably without fat) and chopped garlic. Mix all products and heat for a couple of minutes.
4. Add cooked vermicelli, combine ingredients, add salt and spices.
5. After this, add the grated cheese mixture and stir. You can add fresh herbs.

The dish is ready.

Products:

• half a pack of cones (250 g);
• 70 g cheese;
• Egg;
• can of stew;
• 200 g sour cream;
• carrots, onion;
• tomato;
• spices, salt, pepper (to taste).

Recipe for making horns with stewed meat:

1. First, finely chop the onion, grate the peeled carrots into large strips and place the vegetable mixture in a heated frying pan with oil. Sauté the ingredients until golden brown.
2. Combine the cooked horns with canned meat and place in a baking container.
3. Next, mix the egg with sour cream and pour the resulting mixture over the workpiece.
4. After this, add the fried vegetables, salt, pepper, and spices. Mix the products.
5. Slice the tomato and place it on top.
6. Place the container in a preheated oven. Bake for half an hour at 180 degrees.
7. 10 minutes before the end of cooking, sprinkle the workpiece with grated cheese mixture.

When ready, divide portions of stewed meat cones into plates.

Spaghetti with stew and mushrooms

Products:

• 250 g spaghetti;
• half an onion;
• spices, pepper, food salt (to taste);
• couple of st. l. vegetable oil;
• champignons (2 – 3 pcs.);
• half a can of stew;
• cherry tomatoes (4 – 5 pcs.).

Actions:

1. Chop the onion and place in a heated frying pan with vegetable oil.
2. Then add the mushrooms, cut into plates.
3. After this, add tomatoes (can be divided into 2 parts). Lightly sprinkle with salt, add pepper, spices and mix the ingredients. Fry, stirring.
4. After the mass is fried, place the stew in the frying pan, combine the ingredients and cook for another five minutes.
5. Cook the spaghetti, add to the fried mixture, stir and cook for another 5 - 6 minutes, stirring.

The dish is ready.

Before preparing the dish in question, you should familiarize yourself with the following recommendations:

1. Pasta should be cooked for no more than six minutes at maximum heat, then turn off the heat and leave for another 5 minutes. in a closed saucepan.
2. Pasta made from durum wheat can take a couple of minutes longer to cook.
3. To ensure that the product in question does not stick together or boil over, it is necessary to cook it in the following ratio: liter of water per 100 g of pasta.
4. Preservation should be purchased of better quality. Such products, as a rule, have less fat in their composition, and also lack small bones and veins.
5. If you add vegetables (tomatoes, bell peppers) to the dish, it is recommended to first remove the skins from them. To do this, you need to pour boiling water over the food.

Dear chefs, today we will prepare the simplest dish that will become a quick snack for the whole family. I'm talking about pasta with stew, which is also called navy pasta. In our country, this dish is a simplified version of Italian pasta Bolognese and is very popular in all regions. So, let's learn some secrets to making delicious stewed pasta.

Pasta with stewed meat in a frying pan

Kitchen appliances and utensils: saucepan, frying pan, stove, cutting board, knife.

Ingredients

Choosing the right ingredients

• For this dish take durum horns the manufacturer you prefer. You can also use any other pasta of your choice.
• It is very important to choose a quality stew. Now there are many well-known manufacturers whose products have excellent taste and quality. You shouldn’t skimp on this product, otherwise your dish will be tasteless or won’t work out at all.
• You can use either pork or beef stew, at your own discretion. After you open a can of meat, taste it.

Step by step recipe

1. Pour 2 liters of water into a deep saucepan, add 1 tsp. salt, 2 tbsp. l. vegetable oil and boil.
2. While the water is heating, you need to wash and peel one carrot. A small vegetable will be enough for us. Grate it on the finest grater.
   
   
3. Place the pan on the fire, pour 2 tbsp. l. vegetable oil and send carrots. If desired, you can omit vegetable oil.
4. Peel and wash one medium onion. Cut it into small cubes and add it to the pan with the carrots.
   
   
5. Open a can of pork stew. Any other stewed meat will also work. If the pieces are too large, you need to cut them. Place the meat in the pan with the vegetables and cover with a lid.
   
   
6. When the meat begins to boil, remove the lid and cook until the liquid has completely evaporated.

   If the meat turns out dry, you need to add vegetable oil, literally a couple of tablespoons, and fry the stew.

   
   
   
7. Place about 250 g of pasta into boiling water and stir. When they start to boil, turn the heat to low and cook for 5-7 minutes.
   
   
8. Place the finished pasta in a colander, rinse with water and pour into a saucepan.
   
   
9. Add the stew to the pasta and mix well. If you wish, you can add the stew separately to the plate with pasta.
   
   

Video recipe for cooking pasta with stew in a frying pan

And now I invite you to watch a short video with all the details of the creation of our dish today. You will see how to cook pasta with stew without any extra effort and get a very tasty dish.

This dish will always save you from hunger at any time. It’s so convenient to go to the dacha during dacha work or for relaxation, take a slow cooker with you and whip up a delicious lunch for everyone present. We often do this in the summer so as not to bother too much with cooking, and a light summer salad of fresh vegetables will complement our food. So, let's cook pasta with stew in a slow cooker. The whole cooking process proceeds very quickly, and you won’t even have time to get tired of it.

Pasta with stew in a slow cooker

Cooking time: 30 minutes.
Number of servings: for 6 people.
Calories: 185 kcal per 100 g of product.
Kitchen appliances: multicooker.

Ingredients

Step by step recipe

Video recipe for cooking pasta with stew in a slow cooker

My friends, let's watch a video with all the details of preparing delicious pasta with stew for this recipe with photos. You will be able to watch the entire process and understand what they will be like when fully prepared.

Cooking options

• We already know how to cook pasta with stew, and now I’ll tell you a simple recipe. This is probably the very first dish that I ever learned to cook. Nobody knows the history of the origin of this name, but it is often found in descriptions of the events of 1955 that took place in a submarine. By the way, it was this year that this dish was created. In all likelihood, the ship's crew prepared such pasta for themselves, because pasta, stewed meat, and frozen minced meat were frequent guests on their menu.
• They turn out very tasty. Cheese makes any dish piquant and unusual. With its help, the simplest pasta can be turned into a very tasty food and even served to guests.
• Here's a great idea for presenting this product. Prepare it, and this dish will become an excellent appetizer even on the holiday table. By the way, you can stuff them with anything, give free rein to your imagination, and you will definitely end up with a unique, tasty dish.
• Here is another interesting recipe for an original serving of pasta. You can prepare and offer them to your guests. By the way, children will be the first to eat such food and ask for more. They always choose what looks appetizing. And for them, such a combination of ingredients is very acceptable.

Dear cooks, I hope today I was useful to you, and you have already prepared pasta with stew. Write in the comments if everything worked out for you and if you liked this dish. If you have any suggestions or additions, leave them too, I will definitely take them into account. And now I wish you bon appetit and good mood!

This dish is a simplified and more time-efficient version of the classic recipe. If you need to prepare a hearty lunch for a large company very quickly, navy-style pasta with stew is the ideal solution for any housewife.

The benefits and harms of the dish

By choosing durum wheat pasta and chicken stew for the recipe, you can reduce the calorie content of the dish to 150-160 kcal per 100 grams of the finished product.

This food will not cause digestive problems and will be easily absorbed by the body. It can also be used by people watching their weight.

People suffering from intestinal and stomach diseases should avoid pork and the use of butter or cream.

Difficulty, cooking time

To prepare navy-style pasta with stew, you will need a minimum amount of available ingredients and a small amount of time - 30-40 minutes.

The cooking process is greatly facilitated by ready-made meat, which needs to be simmered together with vegetables for about 3 - 4 minutes. Then add the boiled pasta and let it sit for 10 minutes to soak it in the vegetable sauce.

Food preparation

Among pasta products, according to their preference, they choose horns, noodles, feathers, shells, vermicelli, spaghetti and other varieties.

A variety of vegetables are also used, in addition to the main ones, onions and carrots; options with tomatoes, bell peppers, mushrooms, zucchini or eggplants are possible.

To add piquancy to the dish, add Parmesan cheese with a bright salty taste or delicate Feta milk cheese.

You can use any kind of stew – chicken, pork, pork-beef, beef, turkey. Stew with chicken will make the most easily digestible and tender dish, with pork it will be fattier, and beef meat will appeal to lovers of lean foods.

The most easily digestible meat for the stomach is poultry; chicken stew can be used in the children's menu.

How to cook?

Main ingredients for 6 servings calorie 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:

1. Peel the onion and finely chop.
   
2. 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.
   
3. Boil the pasta: bring water to a boil with added salt, put the pasta in it. Cooking time depends on the type of pasta, indicated on the package.
   
4. Once ready, drain the water using a colander and rinse with water if necessary.
5. Open a can of stew, place the contents on a plate, and mash large pieces of meat with a fork.
   
6. Add the stew to the pan with the onions, stir, and add salt if necessary.
7. Cover the dish with a lid and leave for 4 – 5 minutes.
8. Remove the lid, add boiled pasta to the food, add spices and pepper, stir.
   
9. Add butter to enhance the taste. Close the lid and simmer for 5 – 6 minutes.
10. After the allotted time, transfer the dish to portioned plates and sprinkle with fresh chopped herbs.
    

Cooking options

All recipes for preparing this dish practically do not differ in technology; they can differ in the quantity and composition of ingredients.

Navy pasta with stew and tomato paste

Required Products:

• stew – 400 g;
• onion – 150 g;
• spirals – ½ pack (400 g);
• 1 tbsp. spoon of tomato paste;
• carrots – 150 g;
• 4 tbsp. spoons of vegetable oil;
• greens, garlic;
• pepper, spices, salt.

Preparation:

1. Peel and wash the vegetables, chop.
2. Place chopped vegetables into heated refined oil.
3. The readiness of vegetables is determined by their softness and acquisition of a golden hue.
4. Dilute the tomato paste with water (50 ml), pour it into a bowl with the vegetables, add salt, stir, and add spices.
5. Simmer the sauce for 5 minutes.
6. Drain the water from the boiled pasta and rinse off any mucus.
7. Place the spirals in the pan, cover with a lid, and simmer for 8 minutes.
8. Turn off the heat, remove the lid, add chopped fresh parsley and dill, chopped garlic.
9. Leave the dish to steep for 10 minutes with the lid closed.
10. When hot, place into plates and serve.

Yield: 10 servings, calorie content per 100 g: 175 kcal.

Ingredients for 6 servings with a calorie content of 165 kcal / 100 g:

• chicken stew – 300 g;
• pasta horns – 200 g;
• onion – 150 g;
• ground bay leaf – 5 g;
• olive oil – 80 g;
• salt – 5 g.

Preparation:

1. Peel the onion, cut into small pieces.
2. Pour olive oil into the multicooker bowl, put chopped onion, turn on the “Fry” mode for 15 minutes.
3. Fry with the lid open, stirring.
4. Remove the meat from the jar and divide into small pieces.
5. After finishing the “Frying” mode, add stewed chicken meat to the onions, add the horns, add bay leaf, and salt. Pour in enough water to cover the pasta and mix everything well with a wooden spatula.
6. Set the “Grains” mode (20 minutes), close the lid.
7. After cooking is complete, place the pasta in a large, deep plate. Serve the dish hot with herbs and vegetables.

Video recipe:

Navy noodles with stewed meat and cheese

Ingredients for 8 servings (calorie content of 100 grams of product – 180 kcal):

• beef stew – 400 g;
• noodles or pasta – 300 g;
• champignon mushrooms – 200 g;
• onion – 200 g;
• hard cheese – 150 g;
• oregano – 5 g;
• salt.

Preparation:

1. Cut the mushrooms into slices, the onions into half rings.
2. Place the frying pan on the fire, after heating to the desired temperature, pour in vegetable oil, add onions and mushrooms, and add salt.
3. Fry until all the moisture has evaporated and the onion turns golden.
4. Chop the beef pieces, place in a frying pan, sprinkle with oregano, fry for 4 minutes with the lid closed.
5. Open the lid, put boiled spaghetti in the pan, simmer on low heat for 5 minutes.
6. Grate the cheese on a grater with medium holes.
7. Place the finished navy noodles with stew on a large dish, sprinkle cheese on top.

Navy pasta with stew and Bechamel sauce

Required Products:

• spaghetti – ½ pack (350 g);
• butter – 2 tbsp. spoons;
• Parmesan cheese – 60 g;
• milk – 0.5 liters;
• meat stew – 350 g;
• egg – 1 pc.;
• olive oil – 50 g;
• onion – 1 pc.;
• flour – 20 g;
• greenery;
• salt, spices, ground nutmeg.

Preparation:

1. Chop the butter with a knife, place in a saucepan, and melt until liquid.
2. Pour the flour into the butter and stir quickly with a whisk to prevent lumps from forming. Keep on fire until the mixture turns golden.
3. Pour in cold milk, add 1 teaspoon of ground nutmeg, cook for 10 minutes, stirring regularly.
4. Separate the yolk from the white.
5. Remove the saucepan from the heat, add the egg yolk and Parmesan cheese, grated on a fine grater.
6. Mix well, you should get a smooth mass with the consistency of thick sour cream.
7. Sauté finely chopped onion in refined olive oil until golden brown.
8. Divide the stew into small pieces, mix with half-cooked onion, and fry for 5 minutes.
9. Boil pasta, drain and rinse.
10. Combine the washed products with the meat sauce in a bowl, mix and continue to simmer for another 10 minutes with the lid closed.
11. Place the finished pasta on a large dish, make a well in the middle, and pour Bechamel sauce into it. Serve hot.

Yield – 8 servings, caloric content of 100 grams of product – 185 kcal.

Navy noodles with stew and cream sauce

List of products:

• stew – 400 g;
• onion – 150 g;
• cream 20% – 150 ml;
• noodles – 350 g;
• vegetable oil – 50 ml;
• salt, black and hot pepper, seasonings.

Preparation:

1. Sauté finely chopped onion in vegetable oil.
2. Mix the stewed meat with onions and fry for 4 minutes.
3. Pour in the cream, salt, ground pepper and seasonings to taste.
4. Simmer with the lid open for 5 minutes.
5. Place the boiled noodles into the sauce and stir.
6. Heat on fire for 5 – 6 minutes.
7. Close the lid and let it brew for 10 minutes.
8. Serve hot with fresh vegetables and herbs

Yield – 8 servings, caloric content of 100 g of product – 180 kcal.

Navy spaghetti with stewed meat and tomatoes

Ingredients:

• tomatoes – 250 g;
• onion – 150 g;
• bell pepper – 150 g;
• stewed pork – 300 g;
• spaghetti – 300 g;
• vegetable oil – 4 tablespoons;
• cream – 1 tbsp;
• salt, spices.

Preparation:

1. Peel the onion and remove the grains from the bell pepper. Wash the vegetables and chop finely.
2. Pour vegetable oil into a hot frying pan, then add onions and peppers and simmer until soft.
3. Place the tomatoes in boiling water for 2 minutes, then peel them and cut them into cubes.
4. Add tomatoes to the pan, add salt, spices and seasonings.
5. Turn the heat to low and simmer covered for 15 minutes until a homogeneous mass forms.
6. Add cream to vegetables and stir. You should get a thick sauce.
7. Remove the meat from the jar, divide it into small pieces and place it in the pan.
8. Increase the heat and continue frying for another 3 - 5 minutes.
9. Place the boiled and washed spaghetti in a frying pan with the sauce, stir, and leave to steep under the lid closed for 10 minutes.
10. The finished dish is served hot.

Makes 8 servings, calorie content per 100 g of product – 165 kcal.

First of all, you need to prepare a vegetable sauce with meat - cutting and stewing onions, carrots and other products, frying the meat.

When purchasing stew, it is better to opt for a glass jar, in which you can see the size of the pieces of meat and its quality. There should not be a lot of broth in the jar, the product should have an even pink color, without dark spots, skins and cartilage.

It is imperative to study the composition; it should not contain unnecessary components, flavor enhancers and preservatives.

It is better to add fresh herbs to the dish after stewing, this way the vitamins and microelements contained in it will be preserved, and the food will become more aromatic.

Pasta with stew causes gastronomic nostalgia for many who come from the USSR. Real beef, lamb or pork stew then cost a penny, pasta even less.

And this dish itself was familiar to every Soviet family. Today, stew made from natural meat is not cheap, but knowing how to prepare this hearty and high-calorie dish will be useful for everyone. Moreover, preparing it is not difficult, and the recipe itself is quite simple.

This dish is suitable everywhere. At a home-cooked dinner, on a hike, at the dacha. But most of all I enjoy being in nature. It’s quick to prepare, requires a minimum of ingredients, but is tasty and satisfying. The main condition for successful cooking is a proven stew.

This dish, in its composition and method of preparation, is very similar to the legendary naval pasta, with the only difference being that it uses minced meat. So, everything that required for cooking is:

• 300 g pasta;
• 300 gram can of stew;
• 100 ml sunflower oil;
• onion, salt, pepper and a couple of cloves of garlic.

In this case, the choice of stew is important, since it is this that gives the main taste to the pasta. The meat must be natural and of high quality: beef, pork, lamb, but not soy.

For pasta with stew, beef is best suited. There is no need to be greedy; you should take a slightly more expensive stew, but one of better quality. The calculation is this: one store-bought pack of pasta and a can of stew will make a full meal for 3-4 people.

So, let's start cooking. Pour water into a five-liter saucepan and put it on high heat, bring to a boil and add pasta to the boiling water. By the way, by pasta we mean any pasta that is on hand: spaghetti, cones, pasta, noodles, bows, and so on. Cones or pasta are best for this dish.

Add one teaspoon of salt, reduce heat and cook the pasta, stirring occasionally to prevent sticking, until completely cooked. After the pasta is cooked, you need to rinse it under running water, removing all the gluten.

Naturally, all the water from the pasta is drained. Although you can leave a little water for further cooking with the stew. The dish will then turn out even more juicy and tasty, and the pasta will not stick together.

Now let’s leave the pasta for a while and get to the stew. Pour oil into a cauldron and heat it. Finely chop the onion, add it to the oil and fry it until golden brown for five minutes over low heat.

Then add the stew, finely chopped garlic and simmer everything over the same low heat for about 7-10 minutes. Next, add the pasta to the cauldron, mix everything and simmer for another 10 minutes, stirring occasionally.

When the pasta is completely saturated with fat and mixed with the stew, the dish can be considered ready. All that remains is to divide it into portions and eat it. In general, if you are at the dacha or in nature, you can add all the vegetables and herbs that you have on hand to the stew: onions, bell peppers, eggplants, zucchini, etc.

This will only make the final finished product tastier. Place the finished pasta on a large plate and sprinkle with fresh herbs or grated cheese. Also delicious with stew. Whatever your imagination tells you will not be superfluous. Experiment!

Conclusion

So today you learned with stew. The preparation time for this dish is 30 minutes. Of all the dishes existing in the world, this is probably the simplest and fastest. At the same time very tasty and satisfying.

Moreover, in terms of cost, it also leads among the cheapest. Therefore, it makes sense to keep a couple of packs of pasta and a couple of cans of stew in stock. It is guaranteed that you can eat yourself and also treat a couple of guests.