Navy-style pasta with tomato sauce
8 servings
80 minutes
Pasta a la Navy with tomato sauce is a hearty and aromatic dish with deep roots in Russian cuisine. It became popular among military sailors due to its simplicity and nutritional value. This version of the classic recipe includes tomato sauce, which adds a rich flavor with a slight tang and spicy notes of oregano. The tender minced meat soaked in vegetable broth harmonizes with the pasta, creating a cozy homemade taste. The dish is perfect for everyday family dinners; it is easy to prepare and very filling. It can be served with fresh herbs and grated cheese for added depth of flavor.
1
Heat a pan with olive oil, add the minced meat, finely chopped onion, and crushed garlic, mix well, and fry over medium heat, stirring regularly and breaking up the meat lumps until the meat turns 'whitish' and the onion becomes translucent.
- Ground meat: 1 kg
- Onion: 2 pieces
- Garlic: 4 cloves
- Olive oil: 1 tablespoon
2
Salt, pepper, add oregano and tomato paste, mix, pour in vegetable broth, bring to a boil and simmer covered for 20 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Oregano: 2 tablespoons
- Tomato paste: 6 tablespoons
- Vegetable broth: 800 ml
3
Pour the tomato-vegetable broth into a deep pot, add the pasta and cook for about 10 minutes. If all the liquid has been absorbed and evaporated but the pasta is not quite ready, let it sit covered.
- Ground meat: 1 kg
- Vegetable broth: 800 ml
- Pasta: 400 g