I made navy-style pasta even more delicious.

Friends, hello! Today we're making macaroni a la military style. Well, first of all, I've never had macaroni pie on my channel. It's surprising how that happened? I make macaroni a la naval style my own way. You'll understand why at the end. I'll explain every detail, every nuance. That turns out much tastier. But the main principles, such as pasta and Tushenka, of course, remains unchanged, because otherwise you won't be able to make macaroni a la navy. if these ingredients are not present. Alright, let's prepare everything in one frying pan We start by sautéing the onions and carrots. I have a small bulb here. Sending the onion. Carrot. The carrot is on my grater. It looks like there's a lot of it. In reality, there's not much. By weight, it might be just a bit more than the onion. So, sunflower oil and butter Alright, a piece of butter we send right here. Yes, don't forget to season with salt. Pepper. Black, but mixed with white. You can have just black, or a mix of peppers. Here. It doesn't matter much. Now we keep stirring all of this, stirring. It's frying there, frying. Sauté the carrots with the onions. Now add the ground beef here. You can use pork or chicken instead. Pork works very well, by the way. It adds more richness. And we toast it ground beef, so that it all falls apart It crumbled. Well, that's it—once the filling has slightly browned, mix it with the vegetables and fry for about 5 minutes for the vegetables to absorb the flavor Beef and beef with a vegetable flavor. Thus, we make the spice mixture. Crush coriander in a mortar. A small amount. Here we just need to add a little, just a little. If we overdo it, it'll all smell of coriander. As if someone slapped you with a Borodinsky bread loaf In macaroni with a sailor's style. Coriander is very refreshing. macaroni with meat. Seriously, Very little. Add a small amount of nutmeg. You can take a small piece and grate it on a grater. You can just take it from the already ground nutmeg. Just a pinch of nutmeg is enough. Otherwise Be careful, okay. These are two such spices, very aromatic. That's all, mix them together. Nutmeg goes into sausages, and it does such a note in navy-style macaroni, it's just It's worth adding. Okay, macaroni and ground meat, oh, I mean macaroni, ground meat, and vegetables They're already burned. It smells delicious. Try it with salt—if it's not enough, add more. Good. Don't season too much, because we still have canned meat on the plan. Tushenka Open and transfer Add to the pan all the remaining ingredients. Here it is, the taste Macaroni à la marinade. We always take out all the grease from there. I warmed it separately in a small pot here. Chicken broth. Well, first of all, it's sold frozen. There's no point in writing comments like, "Where am I supposed to get chicken broth from?" Just order it through delivery — they'll bring it to you. Here, what's left in the jar I don't like leaving, especially canned meat. but carefully We pour some broth in there and rinse everything. so that nothing remains. So, you might ask, why chicken broth? Well, now that the canned meat is there, we add the spices. Look, two pinches of spices, No more. Now pour the pasta here and Add chicken broth. Now cook the macaroni together with the canned meat, vegetables, and beef until the macaroni are cooked and have absorbed the flavors. All flavors. Yes, I didn't end up with much chicken broth, so I'll add a little water. Yes, and you can add a little salt, because we've already added salt to the pasta, of course there's some there, but... Insufficient. I sense a multitude of questions. First of all, technological macaroni a la marinera consist of Something like sautéing, yes, so we take one pan, sauté the onion with the carrot, and add to it Ground beef, pour in the pasta, cover with water, and cook. Whatever gets absorbed into the pasta is what we eat. Yes, simplicity. minimum amount of tableware and Brutal taste. Need calories, need food, need something to occupy space in the stomach, yes. I'm just a little bit Modified it a little, decorated it a bit, a little seasoned it so that the sailors' macaroni wouldn't just be an ordinary bachelor's everyday meal, yes and they have already become a dish that modern and tastier than just macaroni with sauce. Of course, many people here will probably argue with me. Yeah, bro, no, shchi with macaroni—just canned meat and macaroni, that's all you need, nothing else, that's it. That's all. In short, try my recipe because it's really delicious and turns out very well. Almost all of my items today are from the scooter. Well, not almost—all of them. The scooter is an online store where you can buy, Well, if not a hundred percent, then ninety-nine percent of the things you need to prepare lunch, dinner, Breakfast, yes, whatever edible items are available there. And very fast delivery. Your order will be delivered by courier within 15 minutes. Therefore, I'll leave the link below in the description so you can check it out. registered, got to know each other, and well, started using this wonderful thing an online store, because I've been using it for a very long time. Well, if you don't feel like going through the hassle, you can order these ones here Amazing macaroni in a scooter, because we have a collaboration with the scooter and My 12 dishes are available for purchase right in the app, that is, in the online store. Order them and the couriers will deliver within 15 minutes. No problem. on the other hand You save a lot of time, and the food is delicious. Well, that's it in general. When the pasta is cooked, season with salt, pepper, and so on. Salt it well, yes, and definitely chop the green onion, otherwise how can there be green onion? Here it is. What do we have? Juicy, delicious, Flavorful macaroni afloat. And it's prepared there, well, just a bit more difficult than the most A rough-and-tough version. And so what, yeah, guys, well, I get it, bachelors and all that stuff. But everyone's hands grow from the same place. When it's just a bit tastier than plain Put the sausage on the bread, then the same time, then life will take on a whole new hue. There's just one small drawback to spaghetti alla marinara. At first, when you post meat You catch everything, and then, if anything remains, then There's not enough meat anymore. We could still add some garlic. I sometimes add garlic, but this time I've decided on something; I think I won't add any garlic. A piece of meat. And, So, what do we have here then? A little green onion. Hey. And what about the rest of the onion? Right, into the frying pan. See, they turn out like this, Macaroni, they should look like this, as if they're in some kind of sauce. What is green onion, pungent? Now that's what I call it. Muskat, coriander, onion sauté The filling. It's what refreshes the macaroni, Makes them more interesting, more delicious. It's as if everything is the same, yet The taste is slightly different. Of course, for the better. Hot, but Very tasty. Guys, please prepare it, seriously. Topic Take off. That's all, I'm saying goodbye to you, for now.