Navy pasta with minced meat in a slow cooker - Step-by-step recipe with photos

Naval pasta is the plan for today! This dish is very simple to make. Plus, it’s filling and tasty. Perhaps every housewife often suffers from the question “What to cook now?” In the active pace of life, there is not always a few free hours left for culinary delights. Sometimes the minutes count.

This is where time-tested and circumstance-tested recipes come to the rescue. For example, potato casserole with minced meat, chicken cutlets or stuffed peppers. We have already discussed these quick recipes earlier. And now we will talk, as you already realized from the first lines, about pasta in the navy.

The name was assigned to the dish back in the Middle Ages. It was prepared by sailors and travelers. After all, the products included in the composition are comfortable for transportation. The composition includes pasta and minced meat (or stew). Mariners stored meat in the form of corned beef. For long voyages, it was specially salted, and then the minced meat was prepared. They also consumed stewed meat. The dish turned out to be very nutritious and satisfying, even for young and energetic guys.

And now they love naval pasta for the same reasons - the dish is easy to prepare and delicious to eat! You can cook it quickly as a hearty and nutritious dinner for the whole family! Now there was just such an option. There was little time to cook, and besides, my son had recently asked for pasta with minced meat. So I decided to cook my favorite navy-style pasta. I did this in a slow cooker to further reduce my time! It turned out very tasty! Everyone asked for more, even my daughter, who usually doesn’t eat one child’s portion! I am sharing the recipe with you!

A simple and delicious navy pasta recipe in a Redmond slow cooker

So, now I have prepared some very tasty navy-style pasta in my own Redmond slow cooker. You can adapt the recipe to any model of equipment or completely cook the dish on the stove. I never learned how to photograph food well ☺. Because, take my word for it, it turned out very tasty and juicy. Despite all this, the pasta did not become overcooked and kept its shape. So, more details right now.

Ingredients:

350 grams of minced meat (you can use any kind, in my case - beef)
Medium sized onion
250 g hard pasta
2-3 tablespoons vegetable oil
Salt, spices to taste

Manufacturing:

1. Peel the onion. You can cut it however you like. Half rings, quarter rings, cubes - as you are used to. I most often cut the onion into small cubes.

2. Pour vegetable oil into the multicooker bowl. We install it in the multicooker itself. Set the “Baking” or “Frying” mode. I usually use the 1st one. When the oil is hot, you can add the onions. Just check if it is hot by throwing a small piece of onion here. If the oil immediately sizzles around it, it means it's ready. Fry the onion here until translucent and lightly browned, stirring frequently with a special spatula.

3. Now we put the minced meat here. It’s better to take the freshest one, rolled just before making pasta. If you take frozen, you need to defrost it first and drain all the water. Cook until it changes color from pink to grayish. Now you can add salt and pepper to taste. Mix.

If you have minced meat in the freezer and don’t have time to defrost it, you can put it in the multicooker on the “Baking” mode with the onions. Cover with a lid. It is often necessary to open the lid and remove the thawed parts from all sides of the piece. When all the minced meat has thawed, bring it to a suitable state before adding the pasta.

4. When there is no pink juice left in the minced meat, add pasta on top. Fill with hot water. It must be really hot so that there is no sudden temperature change in the multicooker. Because of this, the equipment may malfunction. The water should only cover the pasta, but no more. If you pour too much of it, the pasta will be overcooked. When stirring later, everything can turn into mush.

Navy pasta - a traditional recipe “like in childhood”

Naval pasta appeared in the diet in the 50s of the last century. This dish of Russian cuisine, quite ordinary and economical, quickly became popular. The history of the recipe is not connected with any fleet and the origin of the name is unlikely to be found out. I offer you an adapted step-by-step recipe with a photo of navy-style pasta for a slow cooker.

This method does not require the constant presence of the hostess in the kitchen during a specific preparation of a dish. For navy-style pasta, choose products made from hard wheat flour.

The minced meat can be whatever you choose; the tomato paste can be replaced with the same amount of new tomato puree. Spices are variable.

Ingredients:

pasta - 200 gr;
minced chicken - 300 g;
carrots - 1 piece;
onion - 1 piece;
tomato paste – 1.5 tablespoons;
garlic - 2 cloves;
vegetable oil – 2 tablespoons;
Himalayan salt - 1.5 teaspoons;
fenugreek - 1 teaspoon;
paprika - 0.5 teaspoon;
bay leaf - 1 piece;
salt, pepper, parsley for serving.

How to cook navy pasta in a slow cooker

Peel the onion and chop as finely as possible.

Grate the carrots on a medium grater.

Chop the garlic thinly.

Pour vegetable oil into the multicooker bowl, add carrots and onions, and set the “Baking” mode for 10 minutes. Cook with the lid open.

Add the minced meat, stir and continue cooking on the “Baking” mode for 7 minutes with the lid closed.

Add tomato paste, mix the mixture.

Add salt and spices and stir. Place pasta.

Pour in hot water so that it covers the pasta. Cook on the “Pilaf” mode for 25 minutes. Add garlic and bay leaf and continue cooking for another 5 minutes. Remove bay leaf. Gently mix the navy pasta and place on a heated plate. Complete the dish with fresh vegetable clippings and parsley. Navy pasta has a pleasant meaty taste with the smell of spices and vegetables. The dish is hearty and your family will probably like it.

Navy pasta is suitable for dinner or lunch.

The dish can be stored in the refrigerator in a closed container for 3 days. When heated, the taste properties of navy-style pasta do not actually change.

Navy pasta in a slow cooker

We offer delicious and ordinary recipes for “Fleet-style pasta in a slow cooker” (Panasonic, Redmond, Polaris, etc.) with minced meat and stew - a dish familiar and loved by almost everyone since youth. Time will be spent just putting the necessary goods into the bowl. Read how you can cook stuffed pasta in a slow cooker.

Navy-style pasta in a slow cooker with minced meat: recipe for making step by step

How to cook navy pasta in a slow cooker? First, you need to fry the onions in a slow cooker. To do this, set the baking mode using the menu key.

In what mode (program) and for how long should you cook naval pasta in a slow cooker? Pour vegetable oil into a bowl. Click "Start". When the lid is closed, the oil will heat up faster. Chop the onion. Place it in hot oil and cook the onion until transparent.

Next add the minced meat. Salt and add dark ground pepper to your taste. Stir in onion and fry until done. Place the pasta in the slow cooker.

Now you need to pour hot water. Water must cover the pasta along with the minced meat. Stir. You can add a little butter for taste. Close the lid. Turn off the “Baking” program using the “Off” key.

Use the menu key to turn on the “Pilaf” program. Click "Start". In this mode, the time does not need to be set; it will be set automatically.

All you have to do is wait for the sound signal after which the navy-style pasta in the slow cooker will be ready. Do not open the cover while the program is running so as not to knock the program off.

After the signal, the pan will switch to heating mode. Open the lid and stir the dish. Then you can enjoy navy-style pasta from the slow cooker. Bon appetit!

Navy pasta in a slow cooker with stewed meat: recipe step by step

Ingredients:

350-400 g horns;
1 small can of stew
1 medium sized carrot;
1 small onion;
1 tablespoon butter;
salt, spices to your taste.

Manufacturing:

Using the “Baking” mode, fry the stew with chopped carrots and onions. Fry for 10-15 minutes. It is possible to do without frying.

Place pasta in the slow cooker and add water. The water level should be 1 cm above the pasta. Place butter in the middle. Close the multicooker with a lid.

Put “Pilaf” on the program. No time to set. Do not open the lid during production to avoid program failure. After the signal, the pasta is ready in the slow cooker. Bon appetit!

Navy pasta cooked in a slow cooker

Despite the title, naval pasta has nothing to do with either the fleet or sailors.

A unique recipe arose in the post-war period in the Russian Union. In Italian cuisine, pasta with meat additives began to be prepared much earlier, but tomatoes were an indispensable ingredient.

Navy pasta with minced beef

The traditional navy pasta recipe is pasta and minced beef (from time to time the dish is prepared with stewed meat).

Ingredients:

Pasta (horns, butterflies or shells) – 300 g;
Minced beef – 300 g;
Olive oil – 3 tbsp;
Onion (Crimean) – 1 pc.;
Tomato – 1 pc.;
Carrots – 1 pc.;
Garlic – 2 cloves;
Italian herbs (oregano and basil) – 1 tsp;
Salt – ½ tsp;
Water – 750 ml.

Manufacturing method:

It is better to prepare minced meat yourself from a piece of the freshest beef meat. Remove frozen minced meat from the freezer in advance. It is better to defrost it in the refrigerator.
Cut the onion into small cubes, the carrots into narrow strips, and the tomatoes into slices. In the Redmond multicooker, turn on the “Fry” program, pour olive oil into the bottom of the bowl. The first thing you need to do is cook the onion.
When the onion pieces are browned, add carrot sticks and tomato slices to the bowl. The total cooking time for frying is about 10 minutes.
When the tomatoes release their juice, add the minced meat to them. Stir with a wood spatula. The minced meat must be completely defrosted. Don’t forget about the spices: basil and oregano are an ideal combination for making pasta with minced meat and tomatoes.
Extend the “Frying” program in the Redmond multicooker for another 15 minutes so that the tomato juice evaporates and the meat is fried. Minced vegetables will be saturated with the smell of Italian herbs.
After 15 minutes, stop the specified program. Add pasta to the bowl and add water. The water should only lightly cover the other ingredients (by 1-2 cm).
Most Redmond multicookers are equipped with the additional “Express” program. If you want to cook pasta, it is perfectly suitable for our purpose. If your Redmond multicooker does not have such a mode, turn on the “Cooking” program. It is literally impossible to tell how long to cook a dish. It depends on the type of pasta. The cooking time is indicated on the package. Average duration is 15 minutes. Before serving, leave the pasta to simmer in the Redmond multicooker on heat mode for 10 minutes.

Navy pasta in a slow cooker is a very simple dish, which is why it has earned popularity among ladies and guys.
If anything is unclear, you can watch a detailed video with step-by-step preparation of the dish. Return to content

Navy pasta with beef stew

In the original, pasta is cooked naval style with minced meat. Any recipe changes with age. From time to time, one ingredient changes, and in some configurations, both the taste and appearance of the dish undergoes changes. If you like innovation in cooking, replace the minced meat with stewed meat when making navy-style pasta. Other options can be found in cooking videos. This is a quick and simple recipe, and most importantly, no less tasty!

Ingredients:

Pasta (horns or shells) – 250 g;
Stew (preferably beef) – 1 can (340 g);
Onion – 1 pc.;
Olive oil – 3-4 tbsp;
Bay leaf – 2 pcs.;
Seasonings (basil, dark pepper, oregano, etc.);
Salt – ½ tsp;
Water – 0.5 l.

Manufacturing method:

Chop the onion (as for frying).
Pour vegetable oil into the bottom of the bowl and add onions. Turn on the frying mode. It is necessary to cook the onion until it acquires a golden color. You can supplement the recipe with carrots. It must be grated and fried together with the onion.
Open a can of stew. Before adding it to a dish, place the contents of the canned food on a plate and mash with a fork, the mass should be homogeneous.
Add meat to slow cooker. The stewed onions do not need to be fried, unlike raw minced meat.
Place raw pasta on the meat (it can be horns, shells, butterflies or even spaghetti). Season the pasta with stew with your favorite spices. In the best traditions of Italian cuisine, navy pasta can be flavored with basil or oregano, or the recipe can be supplemented with your favorite spices. Add 2 bay leaves and salt the dish.
Pour cool water over pasta with stew. The water level should be 1-2 cm higher than the pasta level. To quickly prepare the dish, the “Express” mode, which is found in most Redmond multicookers, is suitable. The usual “Cooking” mode also works if you are cooking Polaris, Panasonic, or others in a multicooker. How long the dish should be cooked depends on the type of pasta (from 15 to 40 minutes).
The Polaris multicooker will notify you when it is ready with a loud beep. Before serving, stir all ingredients until the meat is evenly distributed in the bowl.

If you have questions and are not convinced that you can prepare this dish, watch step-by-step videos on the Internet. The Navy-style pasta recipe in a slow cooker is one of the easiest to make.