Pasta in a flotish style with minced meat - the fastest and most satisfying dish!

Macaroni in a flotish manner with minced meat are made within 40 minutes. This dish especially saves when there is absolutely no time to prepare a tasty dinner for the whole family. It should also be noted that boiled pasta along with roasted meat and onion always turns rich and flavorful, so that neither an adult nor a child refuses them.

Tasty pasta in the Navy: recipe for cooking

Necessary ingredients:

• Flesh of low-fat veal - 150 g;
• Onions (preferably large) - 1 head;
• Tomato paste spicy - 2 large spoons;
• Salt - 1,5 dessert spoon;
• Macaroni (feathers) of durum wheat - 240 g;
• Ground pepper - at will;
• Cheese hard - 220 g;
• Parsley fresh - a bunch;
• Vegetable oil - 20-30 ml;
• Butter - 40 g.

Heat treatment of the main ingredient

Macaroni in the Navy with minced meat should begin to cook with the boiling of a wheat product. To do this, it is recommended to take feathers made from durum wheat. Thus, for a strong fire it is necessary to put a large pan filled with ¾ of ordinary water. Before cooking pasta in a Navy manner, you should wait for the liquid to boil , then pour in a little salt, pour in 1 or 2 dessert spoons of vegetable oil and put the right amount of wheat products. The pasta should be boiled for about 10-13 minutes. If you hold them for a little longer, then they fall apart, and the dish does not turn out so delicious and mouth-watering as we would like.

After the time has elapsed, the product should be discarded in a colander and rinsed thoroughly under cold water. After that, the pasta is required to completely strip the liquid, leaving them in the same bowl.

To save time, minced meat is recommended to be processed during the process of boiling the main ingredient. This will significantly reduce and simplify the process of preparing a tasty and hearty dish.

Processing of meat and vegetables

Macaroni in a flotish manner can be prepared from any meat product. We decided to take lean flesh of veal. It needs to be washed well, cut into pieces and chopped in a meat grinder or blender. After this, it is necessary to clean the large head of onions and chop it with a sharp knife.

Heat treatment of stuffing

To fry the meat should take a sauté pan, pour in a little vegetable and butter, put the onion and onion, and then salt and, if necessary, pepper. After the product changes its color, it needs to be cooked on a slow fire for about 15-18 minutes.

The final stage in the preparation

When the meat with onion is well fried, it is necessary to lay out the tomato paste, followed by boiled pasta. After mixing all the ingredients together, they should be slightly heated on high heat, and then fill with enough grated cheese and freshly chopped parsley. After the dairy product melts, the pasta in a fleet manner with minced meat can be safely served to the table.

This dish is preferably consumed in hot form with a salad of fresh vegetables.