At first, pasta with stew was bought in the navy – as a reward for sailors for hard work. And after returning to the coast, the sailors asked their wives to repeat their favorite dish – and the recipe went to the people. The dish was loved for its nutritional value and simplicity: even if you replace the stew with minced meat (as we will do), it will still be very easy to cook.
Marine style pasta does not have the usual pasta sauce – on a tomato or olive base. But at the same time, in their ideal form, they should not be dry, similar to meat with a side dish. And this is the first secret: you have to manage to cook them so that every time you pick up shells or spirals, you also have meat on your fork – and this is not an easy task. But we can handle it.
- Chopped meat – 400 gr
- Pasta – 300 g
- Onion – 1 pc.
- Garlic – 2 cloves
- Vegetable oil – 1 tsp. l.
- Butter – 50 g
- Salt, pepper, spices to taste
The main secret of making marine pasta is choosing the right pasta. In order for the stuffing to stick to them, they have to be ribbed, which means that feathers and spaghetti definitely don’t suit us. But spirals, springs, bows and even horns will go with a bang.
We take the filling that we like best. You can use chicken, turkey or homemade – from a mixture of beef and pork. It is better that the minced meat is not very fatty.
We clean the onion, cut it finely and put it in a frying pan with heated vegetable oil. After 5-7 minutes, garlic can also be sent through the press. Fry until a beautiful golden color and at the same time put water under the pasta.
We spread the mixed meat on the onion, add heat to the stove and break all the lumps: the mixed meat should be crumbly. Fry for 5-7 minutes, stirring constantly. Divide the butter into two equal pieces. We put one in the minced meat, salt, pepper, mix and cover with a lid. We close the fire and put aside our naval preparation.
Cook the pasta according to the instructions in salted water, you can add a bay leaf for taste. Drain the pasta and put in the second piece of butter – this is the second secret of making marine pasta. Butter replaces the sauce and serves as a kind of glue. Buttered pasta sticks perfectly to buttered minced meat.
So it remains to mix them in a pan, mix well so that the minced meat sticks around the pasta on all sides, and immediately serve at the table. You absolutely do not need to reheat the dish: everything will be eaten without a trace.
Do not forget to serve fresh herbs and tomatoes at the table. If children still can’t live without pasta, then it can be like this – you can grate cheese for them and sprinkle pasta on it in a marine way.
Cover image: Lyudmila Zavyalova / Shutterstock / Fotodom