Naval pasta (my childhood recipe)

Naval pasta (my childhood recipe)

Category: Dishes from cereals and flour products

Ingredients
Pasta	500gr.
Meat	500gr.
Bulb onions	2 pcs.
Sunflower oil	taste
Bay leaf, peppercorns, salt	taste
Dill, parsley	by quus

Cooking method

• This is a recipe from my distant Soviet childhood =)
• Rinse the meat and put in boiling water with a peeled onion, bay leaf, peppercorns and salt to taste. Cook for 1 hour. And cool in boiled broth.
• Boil pasta in a large saucepan and discard in a colander.
• Finely chop the onion and fry in a pan in sunflower oil until light golden brown.
• Scroll the cooled meat in a meat grinder, and put in a pan with the onion, add finely chopped greens, if the meat is dry, you can add the broth in which it was cooked.
• At the end, pour the pasta into the pan to the meat and stir.
• Video recipe:
• Happy viewing!

The dish is designed for

6 servings

Time for preparing:

2 hours. If the meat is cooked for 1 hour.

[Val79]

Val79,
I also cook navy pasta and love them very much. Just don't cook meat on purpose, but use the rest of the lunch. Grind the meat with a blender. Unfortunately, my daughter does not like this dish, so I rarely cook.
Thanks for the recipe! He inspired memories of childhood!

[Val79]

Val79, oh, nostalgia for the distant, irrevocably gone, beautiful, simple and satisfying time. I will definitely cook it, but I haven't seen real long and hollow pasta for 20 years.

[Val79]

Val79,
I also cook navy pasta and love them very much. Just don't cook meat on purpose, but use the rest of the lunch. Thanks for the recipe! He inspired memories of childhood!

You are welcome!
For me, too, he just winds up nostalgia =)
In my childhood, my mother bought a piece of meat on the bone and cooked broth for soup, and some of this boiled meat went as an offal in pasta in the Navy.

[Val79]

Val79, oo, nostalgia for a distant, irrevocably gone, beautiful, simple and satisfying time. I will definitely cook it, but I haven't seen real long and hollow pasta for 20 years.

Thanks for the comment!
For me, this recipe is also a pleasant nostalgic memory.
I bought this type of pasta in a simple hypermarket "Auchan". According to the Italian classification, they are called Bucatini (Italian. Bucatini), I am sure that you should have them in large hypermarkets or maybe in a specialized Italian store. They are also sometimes called pasta # 6.

Oh, my favorite dish since childhood. Only I do not like pasta, but I cook noodles (may the whole fleet forgive me for such a liberty). Add ground pepper to the minced meat, but how can the Navy do without it? I can eat as much as I want if I have

[Val79,]

Val79, thanks for the interesting video! Navy-style pasta! Very pleasant memories from childhood. The meat was really taken worse with fat and cartilage, sooo tasty! I also cook sometimes.
We have not seen such pasta on sale, but there are Italian feathers, plump, hollow and not so long. I remember that my mother always broke long pasta before cooking. And we also did this: 1-2 tbsp was added to the water for cooking pasta. tablespoons of vegetable oil so that the pasta does not stick together during cooking (I still do the same). The cooled meat was divided into large pieces, added to the fried onion and also lightly fried. And only then all this was twisted in a meat grinder. I still twist it in a meat grinder with a large grill, and not on a blender, it's much tastier.

And my dad did, probably, not quite correct naval pasta. For this business he always went raw minced meat. Therefore, I was surprised to see that the meat must first be boiled. But something tells me that it will be tastier to cook with fresh minced meat. By the way, I also cook, like him. He also bought pasta in whole boxes (I remember that the boxes were large enough) and was happy. like a child, if the macaros were all intact, not broken. Never broke them for cooking. And the size they used to be more modern.

Oh, my favorite dish since childhood. Only I do not like pasta, but I cook noodles (may the whole fleet forgive me for such a liberty). Add ground pepper to the minced meat, but how can the Navy do without it? I can eat as much as I want if I have

Thanks for the comment!
I rarely cook such pipes, we mainly buy feathers or spirals =) But not everyone eats pepper and I pepper it with Tabasco sauce on the plate

[Val79,]

Val79, thanks for the interesting video! Navy-style pasta! Very pleasant memories from childhood. The meat was really taken worse with fat and cartilage, sooo tasty! I also cook sometimes.

You are welcome! Thank you for your comment!

I remember that my mother always broke long pasta before cooking. And we also did this: 1-2 tbsp was added to the water for cooking pasta. tablespoons of vegetable oil

I deliberately do not break it to make it more beautiful, if you need broken lines, you can just buy short pasta. I know about the oil, but somehow it's a pity to pour it, it seems that they don't merge anyway and then it's harder to wash the pan =)

The cooled meat was divided into large pieces, added to the fried onions and also lightly fried. And only then all this was twisted in a meat grinder.

I think this is of course tastier, I have a harsh, Soviet version, no fancy =)

And my dad did, probably, not quite correct naval pasta. For this business he always went raw minced meat.

Thanks for the comment! I also do with raw minced meat, but in my opinion this is already a kind of Bolognese. And for him you need good minced meat, preferably rolled by himself, in the purchased one they often twist lungs, udders, etc. In the version of boiled meat, you can take the worst quality meat, all the veins will cook and scroll perfectly, and even broth for the soup =)

He also bought pasta in whole boxes (I remember that the boxes were large enough) and was happy. like a child, if the macaros were all intact, not broken. Never broke them for cooking. And the size they used to be more modern.

Yes, Soviet pasta was cool, it's a pity now, I would probably buy sometimes =)

[Val79]

but in my opinion this is already a kind of Bolognese

Val79, My dad did not exactly know this name, but called this dish the same as you, "navy macaroni". He has been since 1928. R. Val79, you forgive me, I am not finding fault, but simply nastalgiru. Good luck to you

For this business he always went raw minced meat.

I was also surprised at boiled meat, of course more budgetary, but more confusing in cooking, and with raw minced meat, once and again, it is ready, at the same time pasta is cooked and minced meat with onions is fried, if there was no desire to mess with dumplings, cutlets, it was Soviet fast -food

My dad didn’t know exactly that name, but called this dish the same as you, "navy macaroni". He has been since 1928. r., you forgive me, I am not finding fault, but simply nastalgiru. Good luck to you

Yes, of course, everyone does it differently, I just wrote my inner opinion. Good luck to you too! And happy holidays!

I was also surprised at boiled meat, of course more budgetary, but more confusing in cooking, and with raw minced meat, once and again, and it's ready

This is now fresh meat in the store 24 hours a day, but in my harsh, Soviet childhood there were no simple solutions =) There was meat on the bone at best or a soup set and spin as you want =)

And we made pasta with boiled meat and never with raw minced meat. Once I tried it with a raw, completely different taste.It tastes better with boiled. I only cook with butter

[Ludmila]

LudmilaMy mother's brother served in Sevastopol on a ship during the war, returned with burnt eyes and lost sight, so he brought navy-style pasta with boiled meat to the family.
Already here I tried with raw minced meat, a completely different dish and nothing to do with real ship pasta.
In general, they argue about tastes, how many housewives, so many recipes for the same dish.
Happy New Year everyone and lots of delicious dishes!

We love to be so nostalgic sometimes!
Only boiled meat !!! In the navy, broth with meat is cooked, part of the meat can be cut into broth and cooked into soup, and the rest is used for naval pasta. Of course, black pepper is added, never greens are added.
And I also add a pinch of hops-suneli - it gives flavor to a little fresh boiled meat. And although I often do it myself in a food processor, it is tastier to pass it through a meat grinder. And then mix with fried onions, fry a little, add broth at the end and simmer under a lid for a couple of minutes.
And I always cook the meat under the lid so that the broth does not boil away and retains its aroma. The bay leaf is added 10 minutes before cooking.

This is now fresh meat in the store 24 hours a day, but in my harsh, Soviet childhood there were no simple solutions =) There was meat on the bone at best or a soup set and spin as you want =)

And we made pasta with boiled meat and never with raw minced meat. Once I tried it with a raw, completely different taste. It tastes better with boiled.

Of course, black pepper is added, never greens are added.

tastier to pass through a meat grinder. And then mix with fried onions, fry a little, add broth at the end and simmer under a lid for a couple of minutes.

simple food, but how many positive emotions, Valentine caught up with a wave of nostalgia in the truest sense of the word - there is no country of our childhood

Thank you all for the comments!
Indeed, the Soviet recipe is boiled meat, but fried minced meat also cannot be said, which is completely wrong. After all, the history of naval pasta goes back centuries, when there were no refrigerators and sailors carried salted meat in barrels (corned beef) and minced meat was made from it and added to pasta. The variant of stew with pasta is also to some extent appropriate and was used in military use.
I congratulate everyone on the upcoming holidays!

[Valentine]

Valentineand I only love pasta with boiled meat. Tried with minced meat, well, not at all. Although the taste and color ...

[Valentine]

Valentineand I only love pasta with boiled meat. Tried with minced meat, well, not at all. Although the taste and color ...

Thanks for the comment!
I also make minced meat, but it's called pasta (pasta) bolognese.
There goes fresh tomato (canned) or tomato paste, garlic, spices, parmesan cheese (ready-made dry mixes are sold, you just have to put them on the minced meat, or there are generally ready-made turnkey ones, you may have seen Dolmio's ad).

Valentine, I shed a tear when I read the recipe - my mom cooked the same way, it was delicious. Thank you for reminding me of a simple and delicious recipe.

as a child, I didn’t like naval pasta with boiled meat and fried onions, as an adult I began to cook with fried minced meat - I really like it!

Valentine, I shed a tear when I read the recipe - my mom cooked the same way, it was delicious. Thank you for reminding me of a simple and delicious recipe.

You are welcome! Nostalgia rolls over me too =) I need to cook something else from childhood =)

as a child, I didn’t like naval pasta with boiled meat and fried onions, as an adult I began to cook with fried minced meat - I really like it!

With growing up tastes change, for some reason I did not eat zucchini, but now I love =)