Pasta with stew - 8 cooking recipes

Once upon a time, stew was one of the most popular ingredients in our country. Soviet mothers, grandmothers, as well as fathers and grandfathers prepared a variety of dishes with her, including cabbage soup, borscht, porridge, stews and casseroles. Over time, its popularity has greatly decreased, but this does not make the dishes any less tasty, right?

Among the recipes for cooking pasta with stew, there are different methods of preparing and processing products. In one case, the pasta is simply boiled separately and then combined with the sauce in a saucepan. In another, the dish can be baked raw in the oven. In the third, the pasta is cooked al dente, and then brought to full readiness in a frying pan with stew.

The most convenient pasta for this dish: short and plump ones such as horns, shells, and spirals.

This is one of the cooking methods. The fat is removed from the stew and first melted in a frying pan. Onions are fried in it until golden. After that - meat, which needs to be divided into fibers. Everything is fried for about five minutes with stirring. Then the half-cooked (in salted water!) pasta is added. The dish is simmered for about 10 minutes over low heat, possibly covered. The liquid from the stew will be a kind of sauce. If it is not enough, you can add hot boiled water. Or do without the sauce - it depends on the taste and color, as they say.

The fastest way to cook pasta with stew: cook the pasta, heat the stew and mix both ingredients. Serve hot, seasoned with spices.