Cooking pasta with stew

One of the most common dishes is pasta with stew. It is also called pasta in Navy. What is remarkable about this dish. The fact is that you do not need to spend a lot of time preparing it, you need a minimum amount of products, but in the end it turns out very tasty and nutritious.

Macaroni in a flotish style with stewed meat is a classic of cooking. Wherever you are (fishing or hiking, traveling or hunting), the fastest way to satisfy hunger is to cook pasta. Already for a long time this dish was loved by sailors, travelers. During transportation, the ingredients for it do not require any special conditions: no refrigerator is needed. Pasta and stew can be stored for a long time in their packaging.

In our country, this dish was learned several centuries ago. Over time, it fell in love and became an indispensable attribute of everyday meals. During the war, pasta with stew was considered the most important dish, due to its rapid cooking.

Now, when there is no time to prepare more complex dishes, we cook macaroni, fill them with minced meat - and everything, you can eat.

Now about how to cook pasta with stewed meat, which is required for this. Ingredients:

1. Macaroni - 250-500 grams, depending on what portion you want to cook;
2. One or two cans of stew (you can have pork or beef), again, it depends on your preferences.
3. Salted cucumbers, if there is (smaller ones, if the cucumbers are large, then enough couples);
4. Pepper, garlic, onion and half an hour of time.

Now the process of preparation. We cut garlic, onions, cucumbers. At the same time, cook pasta. Pasta cook not to the full readiness, but slightly undercooked - they will reach the frying pan. Then we open the jar with the stew and mash it, so that it will not be a single mass. We spread the contents of the jar into the pan, and do not add any oil: in the carcass and so there is fat. Once it melts, throw the cooked onion and garlic into a frying pan. Pasta with stew will be more delicious if you do everything right. It's time to take them off the stove. It is necessary to pour them into a colander and rinse with cold water so that they do not stick together.

In the pan with the stewed tomato paste add: two or three tablespoons is enough. Then put cucumbers and sprinkle top with pepper and salt. To salt it is not necessary much, because cucumbers are already salty. We give a little fire. Then pour the contents of the pan into a container with pasta. Begin to bring to full readiness on a small fire, from time to time stirring. After 10-12 minutes we remove from the fire, and we serve to the table. Everything, the dish is ready, you can start eating.

In addition to pasta with stewed "on-navy" can be done with minced meat or sausage. Everything is done the same, except that instead of stewed meat, roasted minced meat is put.

You can consider this option for cooking this dish. After all, spaghetti is the same pasta, only differently called, but the meaning remains the same.

We put a pot of water on the fire and put spaghetti there. If the pan is small, spaghetti can be broken. From this their taste will not become worse. We take a ham or a fat (you can do it all at once) or again a stew - and fry in fat. If the stew, then we do not put the fat in the frying pan, it is in the jar. You can add finely chopped mushrooms (champignons) and tomatoes. Stew until they become soft. Next, you need a pair of eggs that we mix with the cream. Then add salt, pepper, and pour into tomato sauce. Spaghetti is still being cooked. Preparing the cheese, wiping it on a grater. Now remove the ready spaghetti from the fire, put the contents of the pan in them and pour the prepared sauce, and sprinkle it with grated cheese.

This dish, of course, is preparing longer, requires a lot of ingredients, but it is more delicious than classic pasta with stew, which we are accustomed to seeing and eating quite often.