How to cook macaroni in a naval style with a photo.

They say that the origin of these macarons is connected with the fact that they were prepared quite often in the navy. People did not have a great variety of products and options for their preparation, so they used what they had: canned meat and pasta.

This dish is a lunch option that can be prepared “on the fly”. Especially if, like mine, the meat was boiled and prepared in advance. Appetizing aroma and pleasant texture of the dish is what you can feed the whole family.

Ingredients:
— 500 g of macaroni;
— 1 bulb;
— 1/2 tablespoon of butter;
— 250 g of pork;
— 1/3-1/2 cup of broth or strained broth from cooking pork;
— 1 tablespoon of flour;
— a bunch of fresh parsley.

The process of cooking macaroni.

First, she put a pot of water on the fire and brought it to a boil. Boiled pasta.

I already had pre-cooked pork: it just needed to be boiled, seasoned with salt, ground black pepper and a bay leaf. If you wish, you can take canned meat – it will be much faster. I put the boiled pork, cut into large pieces, into a food processor.

Chopped the meat. It should not turn into puree, so it is important not to overdo it. You can use a meat grinder instead of a food processor.

Melted butter in a pan. I added a peeled and chopped onion, seasoned it with salt and fried it over medium heat until the onion became soft and acquired a slightly golden color.

I added chopped meat to the pan.

I increased the heat and continued to cook at a high temperature until the pork was browned on top. At the same time, the meat remains tender and juicy inside, in the form of beautifully fried pieces. This has a positive effect on the taste of the dish as a whole.

I added flour and mixed it thoroughly with the meat mixture so that the flour penetrated completely and evenly into the dish.

I added the broth and cooked for another 3-5 minutes. I used the broth left over from cooking pork, but you can safely replace it with chicken or vegetable broth.

I added pre-cooked pasta to the meat and cooked for another 3 minutes.

The ready meal was served in portions. Finely chopped the parsley and sprinkled the macaroni on top. A simple, quick-to-prepare, tasty, aromatic and hearty dish – naval-style macaroni – ready!