Oven-baked pasta with stew. How to cook pasta with stew? Navy pasta with stew and Bechamel sauce

Pasta with stewed meat is a simple and satisfying dish, and also an excellent option for a country holiday and a trip to nature. A simple recipe can be prepared by a person with basic cooking skills. Here are a few recipes for a quick breakfast or lunch using stewed meat and pasta.

1. A simple dish can be varied with vegetables, tomatoes, seasonings, it all depends on your imagination and preferences.
2. Stewed meat must be purchased from a trusted manufacturer or home-made.
3. It is better to undercook pasta slightly than to overcook it.
4. We choose pasta made from durum wheat.
5. If you have regular pasta, it is better to fry it in a dry frying pan before cooking.
6. The shape of the pasta does not matter, but noodles with carcass are considered a classic option.
7. When sautéing vegetables and onions, you can use fat from the stew, without adding vegetable oil or butter.
8. There is salt in the stew, you should take this into account so as not to oversalt the dish.

Navy pasta

The simplest and most basic recipe with a minimum amount of ingredients and time spent on preparing the dish.

Need to take:

• 500 g pasta
• 2 large onions, 4 cloves garlic
• Can of stew
• Bunch of greenery
• Black pepper, paprika, vegetable oil for frying onions

Preparation:

1. Finely chop the onion and garlic, lightly fry in vegetable oil with the addition of fat from the stew.
2. Place the stew on the frying pan; if the pieces are large, you can chop them into smaller ones with a knife or separate them with a fork.
3. Boil the noodles in salted water, rinse and transfer to a frying pan.
4. Season the dish with black pepper and paprika.
5. Before serving, sprinkle with herbs.

Pasta with stewed vegetables in the oven

Pasta with vegetables and stew can be prepared in different variations. We use any vegetables that are in the garden or in the refrigerator, as well as mushrooms and fresh herbs.

Need to take:

• 2 carrots
• 3 large onions
• 2-3 fresh or frozen sweet peppers
• 2 tbsp. l. tomato paste or sauce, you can also use fresh tomatoes
• 500 g pasta (horns, feathers, spirals, spaghetti)
• Can of stew
• A little vegetable oil for sautéing vegetables.
• 200 g cheese or feta cheese

Preparation:

1. Fry the carrots until half cooked.
2. Add onion and garlic, simmer for 10 minutes.
3. We cut the pepper into strips; if you don’t have fresh, use frozen and add it to the frying pan with the rest of the vegetables.
4. At the end, when the vegetables are ready, add tomato paste or fresh tomatoes, from which we first remove the skin and remove the juice and seeds.
5. Add seasoning, garlic and, if available, a few tablespoons of soy sauce.
6. Simmer for 5-10 minutes and transfer the contents of the can of stew into the prepared vegetable sauce
7. Leave everything on the fire so that the excess liquid evaporates
8. Slightly undercook the pasta
9. For baking in the oven, you can use a springform pan, glass, enamel, or large metal baking sheet.
10. We lay out layers of pasta, then stew with vegetables and again pasta, and so on several layers.
11. Sprinkle hard cheese on top and place in an oven preheated to 200 for 20 minutes.
12. The dish is served hot.

Pasta with stewed meat - a quick version of lagman

If we are at the dacha and have no food other than vegetables, pasta and stew, then let’s try to cook lagman, don’t let connoisseurs of oriental cuisine be offended by us for a simplified recipe. Lagman will be both the first and second course for summer residents, as well as lovers of hiking and outdoor recreation.

Need to take:

• Can of stew
• 200 gr. spaghetti
• Vegetable oil half a cup
• Onions 5 large heads
• 4 large carrots
• 3 sweet peppers, if not, you can replace with one radish
• 5 medium potatoes
• Seasoning, tomato paste and salt

Preparation:

1. Heat the oil in a cauldron.
2. Throw diced onions and carrots into hot oil and simmer under the lid.
3. Add sweet pepper cut into strips or radish grated through a coarse grater.
4. Potatoes, cut into cubes, are also sent to the cauldron.
5. When the potatoes are almost ready, add a can of stew and a couple of tablespoons of tomato paste.
6. At the very end, season the sauce with “herbs”; if the tomato paste is sour, then sweeten it with sugar. The sauce should be moderately liquid.
7. Before serving, boil the noodles or spaghetti, place on a plate and pour plenty of sauce over it.
8. Sprinkle with herbs on top.

Pasta with stewed meat is a medium-calorie dish. If you use beef stew and replace standard pasta with pasta made from rice or durum wheat, the calorie content of the dish is significantly reduced. Pasta with stew is a simple dish that can be varied by adding various ingredients. Try, experiment and bon appetit!

This dish is a simplified and more time-efficient version of the classic recipe. If you need to prepare a hearty lunch for a large company very quickly, navy-style pasta with stew is the ideal solution for any housewife.

The benefits and harms of the dish

By choosing durum wheat pasta and chicken stew for the recipe, you can reduce the calorie content of the dish to 150-160 kcal per 100 grams of the finished product.

This food will not cause digestive problems and will be easily absorbed by the body. It can also be used by people watching their weight.

People suffering from intestinal and stomach diseases should avoid pork and the use of butter or cream.

Difficulty, cooking time

To prepare navy-style pasta with stew, you will need a minimum amount of available ingredients and a small amount of time - 30-40 minutes.

The cooking process is greatly facilitated by ready-made meat, which needs to be simmered together with vegetables for about 3 - 4 minutes. Then add the boiled pasta and let it sit for 10 minutes so that it soaks in the vegetable sauce.

Food preparation

Among pasta products, according to their preference, they choose horns, noodles, feathers, shells, vermicelli, spaghetti and other varieties.

A variety of vegetables are also used, in addition to the main ones, onions and carrots; options with tomatoes, bell peppers, mushrooms, zucchini or eggplants are possible.

To add piquancy to the dish, add Parmesan cheese with a bright salty taste or delicate Feta milk cheese.

You can use any kind of stew – chicken, pork, pork-beef, beef, turkey. Stew with chicken will make the most easily digestible and tender dish, with pork it will be fattier, and beef meat will appeal to lovers of lean foods.

The most easily digestible meat for the stomach is poultry; chicken stew can be used in the children's menu.

How to cook?

Main ingredients for 6 servings with a calorie content of 175 kcal/100g:

• tubular pasta – 300 g;
• 1 onion;
• butter – 2 tablespoons;
• 1 can (0.5 l) stew;
• refined vegetable oil – 4 tbsp. spoons;
• seasoning for pasta, pepper, salt, fresh herbs.

Step-by-step preparation of navy-style pasta with stew in the photo:

1. Peel the onion and finely chop.
   
2. Place the chopped onion in a frying pan with oil and simmer over low heat until translucent. Then increase the heat and fry for 3 - 5 minutes until golden brown.
   
3. Boil the pasta: bring water to a boil with added salt, place the pasta in it. Cooking time depends on the type of pasta, indicated on the package.
   
4. Once ready, drain the water using a colander and rinse with water if necessary.
5. Open a can of stew, place the contents on a plate, and mash large pieces of meat with a fork.
   
6. Add the stew to the pan with the onions, stir, and add salt if necessary.
7. Cover the dish with a lid and leave for 4 – 5 minutes.
8. Remove the lid, add boiled pasta to the food, add spices and pepper, stir.
   
9. Add butter to enhance the taste. Close the lid and simmer for 5 – 6 minutes.
10. After the allotted time, transfer the dish to portioned plates and sprinkle with fresh chopped herbs.
    

Cooking options

All recipes for preparing this dish practically do not differ in technology; they can differ in the quantity and composition of ingredients.

Navy pasta with stew and tomato paste

Required Products:

• stew – 400 g;
• onion – 150 g;
• spirals – ½ pack (400 g);
• 1 tbsp. spoon of tomato paste;
• carrots – 150 g;
• 4 tbsp. spoons of vegetable oil;
• greens, garlic;
• pepper, spices, salt.

Preparation:

1. Peel and wash the vegetables, chop.
2. Place chopped vegetables into heated refined oil.
3. The readiness of vegetables is determined by their softness and acquisition of a golden hue.
4. Dilute the tomato paste with water (50 ml), pour it into a bowl with the vegetables, add salt, stir, and add spices.
5. Simmer the sauce for 5 minutes.
6. Drain the water from the boiled pasta and rinse off any mucus.
7. Place the spirals in the pan, cover with a lid, and simmer for 8 minutes.
8. Turn off the heat, remove the lid, add chopped fresh parsley and dill, chopped garlic.
9. Leave the dish to steep for 10 minutes with the lid closed.
10. When hot, place into plates and serve.

Yield: 10 servings, calorie content per 100 g: 175 kcal.

Ingredients for 6 servings with a calorie content of 165 kcal / 100 g:

• chicken stew – 300 g;
• pasta horns – 200 g;
• onion – 150 g;
• ground bay leaf – 5 g;
• olive oil – 80 g;
• salt – 5 g.

Preparation:

1. Peel the onion, cut into small pieces.
2. Pour olive oil into the multicooker bowl, put chopped onion, turn on the “Fry” mode for 15 minutes.
3. Fry with the lid open, stirring.
4. Remove the meat from the jar and divide into small pieces.
5. After finishing the “Frying” mode, add stewed chicken meat to the onions, add the horns, add bay leaf, and salt. Pour in enough water to cover the pasta and mix everything well with a wooden spatula.
6. Set the “Grains” mode (20 minutes), close the lid.
7. After cooking is complete, place the pasta in a large, deep plate. Serve the dish hot with herbs and vegetables.

Video recipe:

Navy noodles with stewed meat and cheese

Ingredients for 8 servings (calorie content of 100 grams of product – 180 kcal):

• beef stew – 400 g;
• noodles or pasta – 300 g;
• champignon mushrooms – 200 g;
• onion – 200 g;
• hard cheese – 150 g;
• oregano – 5 g;
• salt.

Preparation:

1. Cut the mushrooms into slices, the onions into half rings.
2. Place the frying pan on the fire, after heating to the desired temperature, pour in vegetable oil, add onions and mushrooms, and add salt.
3. Fry until all the moisture has evaporated and the onion turns golden.
4. Chop the beef pieces, place in a frying pan, sprinkle with oregano, fry for 4 minutes with the lid closed.
5. Open the lid, put boiled spaghetti in the pan, simmer on low heat for 5 minutes.
6. Grate the cheese on a grater with medium holes.
7. Place the finished navy noodles with stew on a large dish, sprinkle cheese on top.

Navy pasta with stew and Bechamel sauce

Required Products:

• spaghetti – ½ pack (350 g);
• butter – 2 tbsp. spoons;
• Parmesan cheese – 60 g;
• milk – 0.5 liters;
• meat stew – 350 g;
• egg – 1 pc.;
• olive oil – 50 g;
• onion – 1 pc.;
• flour – 20 g;
• greenery;
• salt, spices, ground nutmeg.

Preparation:

1. Chop the butter with a knife, place in a saucepan, and melt until liquid.
2. Pour the flour into the butter and stir quickly with a whisk to prevent lumps from forming. Keep on fire until the mixture turns golden.
3. Pour in cold milk, add 1 teaspoon of ground nutmeg, cook for 10 minutes, stirring regularly.
4. Separate the yolk from the white.
5. Remove the saucepan from the heat, add the egg yolk and Parmesan cheese, grated on a fine grater.
6. Mix well, you should get a smooth mass with the consistency of thick sour cream.
7. Sauté finely chopped onion in refined olive oil until golden brown.
8. Divide the stew into small pieces, mix with half-cooked onion, and fry for 5 minutes.
9. Boil pasta, drain and rinse.
10. Combine the washed products with the meat sauce in a bowl, mix and continue to simmer for another 10 minutes with the lid closed.
11. Place the finished pasta on a large dish, make a well in the middle, and pour Bechamel sauce into it. Serve hot.

Yield – 8 servings, caloric content of 100 grams of product – 185 kcal.

Navy noodles with stew and cream sauce

List of products:

• stew – 400 g;
• onion – 150 g;
• cream 20% – 150 ml;
• noodles – 350 g;
• vegetable oil – 50 ml;
• salt, black and hot pepper, seasonings.

Preparation:

1. Sauté finely chopped onion in vegetable oil.
2. Mix the stewed meat with onions and fry for 4 minutes.
3. Pour in the cream, salt, ground pepper and seasonings to taste.
4. Simmer with the lid open for 5 minutes.
5. Place the boiled noodles into the sauce and stir.
6. Heat on fire for 5 – 6 minutes.
7. Close the lid and let it brew for 10 minutes.
8. Serve hot with fresh vegetables and herbs

Yield – 8 servings, caloric content of 100 g of product – 180 kcal.

Navy spaghetti with stewed meat and tomatoes

Ingredients:

• tomatoes – 250 g;
• onion – 150 g;
• bell pepper – 150 g;
• stewed pork – 300 g;
• spaghetti – 300 g;
• vegetable oil – 4 tablespoons;
• cream – 1 tbsp;
• salt, spices.

Preparation:

1. Peel the onion and remove the grains from the bell pepper. Wash the vegetables and chop finely.
2. Pour vegetable oil into a hot frying pan, then add onions and peppers and simmer until soft.
3. Place the tomatoes in boiling water for 2 minutes, then peel them and cut them into cubes.
4. Add tomatoes to the pan, add salt, spices and seasonings.
5. Turn the heat to low and simmer covered for 15 minutes until a homogeneous mass forms.
6. Add cream to vegetables and stir. You should get a thick sauce.
7. Remove the meat from the can, divide it into small pieces and place it in the pan.
8. Increase the heat and continue frying for another 3 - 5 minutes.
9. Place the boiled and washed spaghetti in a frying pan with the sauce, stir, and leave to steep under the lid closed for 10 minutes.
10. The finished dish is served hot.

Makes 8 servings, calorie content per 100 g of product – 165 kcal.

First of all, you need to prepare a vegetable sauce with meat - cutting and stewing onions, carrots and other products, frying the meat.

When purchasing stew, it is better to opt for a glass jar, in which you can see the size of the pieces of meat and its quality. There should not be a lot of broth in the jar, the product should have an even pink color, without dark spots, skins and cartilage.

It is imperative to study the composition; it should not contain unnecessary components, flavor enhancers and preservatives.

It is better to add fresh herbs to the dish after stewing, this way the vitamins and microelements contained in it will be preserved, and the food will become more aromatic.

I became acquainted with stew quite recently, and it honestly became a discovery for me: I never thought that you could prepare a hearty, nutritious and very tasty dish from store-bought canned food! Usually such products were at risk for me. Of course, the quality of many of these jars can be questioned, but if you look into this issue and study everything to the bone, you can buy a really good product.

So, I decided to cook a banal dish of pasta and store-bought grade 1 beef stew in a saucepan. Instead of beef, you can also use pork, only it is fattier and higher in calories. Also, for cooking, I took garlic, ketchup, which can be easily replaced with tomato paste, and, of course, spices, but what would we do without them. To cook pasta, I traditionally use water and vegetable oil to prevent sticking.

The ingredients are ready, let's start cooking pasta with stew in a saucepan!

Peel the garlic and cut into medium-thick slices.

Open the stew, place the pieces on a cutting board, cut into smaller pieces if necessary, and also get rid of the veins.

Salt the boiling water, pour in vegetable oil and add pasta. Cook until al dente according to package directions.

Place the finished pasta in a colander and return it to the pan.

Add the prepared pieces of beef, garlic, ketchup, if desired, the fat and liquid remaining in the jar, as well as spices: marjoram, thyme and dried dill.

Stir gently and return the pan to low heat. Simmer under the lid for about 10-15 minutes. If you didn't add the stew liquid, add about half a cup of hot water.

At the end of cooking, salt and pepper the dish to taste.

Pasta with stew in a saucepan is ready! Bon appetit!

Good morning! Today I present to your attention a very simple and favorite dish for many families. Once upon a time I gave it to you, but only the most important ingredient was potatoes, this time there will be pasta and, as you might have guessed, stewed meat.

Probably everyone loves pasta with stewed meat, both adults and children, especially if the meat is of high quality or you made such canned food yourself. By placing it on any serving plate, you can decorate this dish with any vegetables and everyone will be simply delighted with what they see.

I will probably never forget this taste; I often ate this kind of deliciousness in the school canteen, and they also served it in kindergarten. It turns out nourishing and very tasty, do you make such a dish? Be sure to write your review below under this note, tell us about your secrets.

I’ll probably start with one option, which turns out incredibly tasty and beautiful, because tomato paste is used, plus the smell of garlic does its job. In general, the end result will definitely please you; you will fall in love with this meat delicacy. We can say that this is another naval version, only it is with stewed meat, and not with minced meat, as we did with you in

To begin with, buy all the necessary products according to the list, and most importantly, choose a good stew, take about half a kilogram, and of course, do not forget about the most important ingredient. This video from the Test Purchase program will help you understand the choice of stew in more detail.

Well, now let's proceed directly to the cooking process itself.

We will need:

• pasta or spaghetti - 300 g
• beef or pork stew - 1 can
• onions - 1 pc.
• salt, pepper to taste
• vegetable oil
• red wine vinegar - 1 tbsp
• garlic - 2 cloves
• tomato paste - 2 tbsp
• spices to taste
• sugar - 1 tsp
• fresh herbs

Cooking method:

1. So, start with the most basic point, this cooking of noodles. Boil it in a saucepan in the same way as the manufacturer recommends; each package has instructions, following which you definitely can’t go wrong. But, if you are new to this matter, then you can use this note. Don't forget to salt the water so the pasta doesn't taste bland and stir constantly to prevent it from sticking.

Once you see them getting ready, you should taste them.

2. Meanwhile, you have to peel the onions, then cut them into small pieces and place them in a frying pan with vegetable oil. Add a spoonful of granulated sugar and salt and mix.

3. Chop the garlic cloves quite finely with a sharp knife.

4. Fry the onion until golden brown for about five minutes, then add the chopped garlic, stir and fry for about a minute.

Remove the stew from the jar, remove all unnecessary fat, and crush it into a paste with a fork.

5. Pour wine vinegar into the beautiful fried vegetables, it will certainly begin to evaporate and sizzle immediately, and then add a couple of spoons of tomato paste and stir, fry again for about 1-2 minutes. After all the manipulations, add the whole stew, stir and simmer until it boils.

6. As soon as you see that the noodles are ready, pour a little water from them with a ladle and drain the rest.

7. Add one tablespoon of vegetable or butter to the spaghetti, stir so that they do not stick together.

8. Moving on, as soon as you see that the stew is boiling, immediately sprinkle the spices paprika and coriander with black pepper. And now pour in the water that you saved from the pasta. Pour in as much as you need, depending on the consistency you want. Simmer in this form for no more than three minutes.

9. Finely chop any herbs, such as dill and parsley, with a kitchen knife.

10. This is necessary to serve beautifully on the table, this is how it can be done, in the form of such a mound. Bon appetit!

Pasta recipe in a frying pan with tomato paste

As they say, everything is brilliant and simple, well, it couldn’t be easier. Let's consider another option, it is similar to the previous one, but it will not be expensive, because you do not need to use so many ingredients. An absolutely cheap and budget option, especially if you have your own homemade stew on hand. Then the dish will turn out even tastier and dinner or a second course will seem incredibly appetizing to you.

We will need:

• any stew - 0.5 kg
• onion - 1 pc.
• pasta - 300-400 g
• cheese - 100 g optional
• tomato paste or without it - 2 tbsp
• dried oregano and basil or your favorite seasonings - a pinch

Cooking method:

1. Let's start with frying, you need to chop the onion with a knife, place it in a frying pan and fry in vegetable oil until a beautiful yellowish crust. Next, add tomato paste and simmer lightly for 1-2 minutes.

2. Open the jar and add the stew to the onion, stir until the mass becomes homogeneous, simmer with the lid closed for 5 minutes over low heat. Plus sprinkle with oregano and basil, you can use black or red ground pepper.

3. Meanwhile, boil any type of pasta, drain the water through a colander and then add it to the stew. Stir and fry for about 2-3 minutes.

4. This is how wonderful the result can be.

5. It's time to set the dinner table, invite your household to try this dish. And I wish you bon appetit!

Pasta in a multicooker Redmond or Polaris with stewed meat

In fact, you can take any recipe from this post and easily adapt the multicooker. Each model has a Frying mode without a lid, and this is where you need to make this dish. In this process, the bowl seems to replace an ordinary frying pan. So take any option and cook.

And so that I don’t repeat myself, I found a very special and new recipe that you can use in your kitchen and treat your loved ones and family. What makes it unusual? The fact that we will cook both pasta and stew together will generally speed up the process. Moreover, you don’t even need onions and tomatoes here.

We will need:

• pork stew - 1 jar
• horns, shells or bows - 300 g
• water - 1.5 tbsp.
• salt and herbs to taste

Cooking method:

1. If you see a large layer of fat on the surface of the stew, remove it first. Using a fork, mash the pieces of meat into fibers.

2. But you can take any noodles, even vermicelli, bows.

3. Next, add the stewed meat to the multicooker cup and fill it with water, turn on the Fry mode and simmer after boiling for a couple of minutes. Or you can immediately pour the pasta onto the stew. It turns out that you make this dish without pre-cooking the pasta. An option for the lazy, but it’s not inferior to others, it’s been tested.

4. So, add water to everything and simmer on the selected Frying mode for 30 minutes. You can choose another mode, for example Pilaf.

Don’t forget that you need to immediately add more seasonings to taste, you can even add pepper and salt. If you do it on the Roast, add everything at the very end.

5. To make it look colorful and fragrant, garnish with fresh green onions or dill. Don't forget to pour some sweet tea and sit down comfortably. Have a nice one.

Delicious navy pasta

I would like to invite you to watch this story, from which you will learn and learn the little secrets of preparing such an amazing and quick dish in a hurry; any housewife, no matter how experienced or just a beginner, should know it. Everyone loves naval style, make it from minced meat or stew:

Horns with stewed meat and tomatoes

If you want to surprise your family and friends, then complement this unusual delicacy with sweet peppers and tomatoes. Surprised? And it turns out great and unrealistically beautiful. A great option to serve spaghetti in an interesting way, while spending a minimum of time and products.

Conveniently and quickly, you can cook such a super economical dish in almost 5 minutes.

We will need:

• beef stew - 1 can
• onion - 1 pc.
• tomatoes - 1-2 pcs.
• Bulgarian pepper- 1 PC.
• pasta - 240 g
• garlic - 2 cloves
• water - 100 ml
• salt - to taste

Cooking method:

1. This time, let's start with beef stew, take and open the jar, and then place it in a frying pan and pour a little water, stir and simmer for 5 minutes over low heat.

2. Chop fresh juicy tomatoes into cubes with a knife, and then bell peppers and onions.

3. Add the chopped vegetables to the frying pan, stir and simmer until the water has evaporated and the pepper and onion are soft. You can add salt and pepper if you want.

At the very end of cooking, add chopped garlic into small pieces to add some aroma and a piquant smell.

4. Boil the lashpa in salted water, then drain the liquid from the pan using a colander and place on a plate in portions. Pour this incredibly tasty meat sauce with vegetables. Bon appetit!

That's all for me, I'm glad you were with me. Share your opinion, comment, click on the social media buttons and come visit more often. Bookmark the site, I’ll be glad to see it! Smile more often and give each other smiles! Bye!

Pasta with stew causes gastronomic nostalgia for many who come from the USSR. Real beef, lamb or pork stew then cost a penny, pasta even less.

And this dish itself was familiar to every Soviet family. Today, stew made from natural meat is not cheap, but knowing how to prepare this hearty and high-calorie dish will be useful for everyone. Moreover, preparing it is not difficult, and the recipe itself is quite simple.

This dish is suitable everywhere. At a home-cooked dinner, on a hike, at the dacha. But most of all I enjoy being in nature. It’s quick to prepare, requires a minimum of ingredients, but is tasty and satisfying. The main condition for successful cooking is a proven stew.

This dish in its composition and method of preparation is very similar to the legendary naval pasta, with the only difference being that it uses minced meat. So, everything that required for cooking is:

• 300 g pasta;
• 300 gram can of stew;
• 100 ml sunflower oil;
• onion, salt, pepper and a couple of cloves of garlic.

In this case, the choice of stew is important, since it is this that gives the main taste to the pasta. The meat must be natural and of high quality: beef, pork, lamb, but not soy.

For pasta with stew, beef is best suited. There is no need to be greedy; you should take a slightly more expensive stew, but one of better quality. The calculation is this: one store-bought pack of pasta and a can of stew will make a full meal for 3-4 people.

So, let's start cooking. Pour water into a five-liter saucepan and put it on high heat, bring to a boil and add pasta to the boiling water. By the way, by pasta we mean any pasta that is on hand: spaghetti, cones, pasta, noodles, bows, and so on. Cones or pasta are best for this dish.

Add one teaspoon of salt, reduce heat and cook the pasta, stirring occasionally to prevent sticking, until completely cooked. After the pasta is cooked, you need to rinse it under running water, removing all the gluten.

Naturally, all the water from the pasta is drained. Although you can leave a little water for further cooking with the stew. The dish will then turn out even more juicy and tasty, and the pasta will not stick together.

Now let’s leave the pasta for a while and get to the stew. Pour oil into a cauldron and heat it. Finely chop the onion, add it to the oil and fry it until golden brown for five minutes over low heat.

Then add the stew, finely chopped garlic and simmer everything over the same low heat for about 7-10 minutes. Next, add the pasta to the cauldron, mix everything and simmer for another 10 minutes, stirring occasionally.

When the pasta is completely saturated with fat and mixed with the stew, the dish can be considered ready. All that remains is to divide it into portions and eat it. In general, if you are at the dacha or in nature, you can add all the vegetables and herbs that you have on hand to the stew: onions, bell peppers, eggplants, zucchini, etc.

This will only make the final finished product tastier. Place the finished pasta on a large plate and sprinkle with fresh herbs or grated cheese. Also delicious with stew. Whatever your imagination tells you will not be superfluous. Experiment!

Conclusion

So today you learned with stew. The preparation time for this dish is 30 minutes. Of all the dishes existing in the world, this is probably the simplest and fastest. At the same time very tasty and satisfying.

Moreover, in terms of cost, it also leads among the cheapest. Therefore, it makes sense to keep a couple of packs of pasta and a couple of cans of stew in stock. It is guaranteed that you can eat yourself and also treat a couple of guests.