Hello honest people. Today I would like to remind you (and myself, of course) of the good old dish, which I remember from my childhood. Naval macaroni in our home was always prepared from beef, which was previously boiled and then twisted in a meat grinder, adding fried onions after this procedure. But today I want to get off my knurled track and cook this dish with fried minced meat, comparing the result at the end. I think many will be interested.
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Ingredients:
Beef (pulp) - 400g.
Onions - 2
Pasta - 300g
Butter - 30g
Vegetable oil -2 tbsp.
Black pepper and salt to taste
Dill - optional
How to cook:
Prepare food. Peel the meat from the films.
Cut the meat into convenient cubes and scroll in a meat grinder.
Chop the onion into neat small cubes.
Heat butter in a frying pan and slowly fry the onion over low heat until a beautiful, golden color.
Heat the vegetable oil separately in a frying pan and add the minced meat. Here is the crucial moment - it needs to be interfered, carefully breaking it into small parts. Minced meat tends to clump when toasting. Therefore, you just need to break it with a spatula, stir and cook over medium heat until all the water comes out, and the meat itself is fried until golden brown and slightly crispy.
Put the onion into the minced meat and mix.
Season with salt and pepper. Finished meat should be slightly crispy, slightly dry.
Cook the pasta in boiling salted water until tender. Then drain it.
Personally, I suggest not looking for "those authentic gray pasta from childhood", but buying something from a short pasta, such as foam or spirals. They are more convenient to handle and prick with a fork.
Pour meat and onions into pasta, mix. Cover and simmer for a couple of minutes over low heat. Then taste the dish and level to taste with salt and black pepper.
Sprinkle with chopped herbs if desired.
Naval pasta with minced meat is ready.
Bon Appetit!
I don't often make this version of naval pasta with fried minced meat, preferring to cook as taught with boiled, ground beef. I had a chance to try the option with stewed meat several times, and with different ones, and yet I came to the conclusion that I like the classic methods more. I will leave the stewed version of this dish for romantic cooking in the woods on a fire to the singing of the foresters.
These two methods have pros and cons. The positive aspect of the option with boiled and twisted meat in a meat grinder is the minimum fat content. The downside can be dryness - you will have to add more fried onions. Naval pasta cooked in the second way, I personally like the taste and texture. The meat is slightly crispy, fried, rich. But the minus is the fat content. To this negative point, I would also add the need to stand and it is rather boring to break the minced meat into small pieces. But it is with fried minced meat that it turns out, as for me, the most interesting.
Crispy chunks of meat completely covered in pasta, black pepper and sweet onions are a simple but wildly cool combination. Most of all I like to wash down all this "happiness" tomato juice with salt, but sometimes you want pepper and there is no reason to deny yourself this pleasure.
As always, I suggest trying to cook, refresh your memory and tell and show us in the comments what happened in the end. How do you cook pasta in a navy way?
Your Bra from Odessa.
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