The classic combination of pasta with meat is a win-win option for a delicious and easy to prepare main course for the lunch menu. We offer to cook pasta stewed with meat "in Tatar".
Since ancient times, Tatar cuisine has been famous for its fat content, satiety and nutritiveness - after all, it took a lot of strength and health to lead a nomadic lifestyle. The main components of Tatar cuisine are meat, cereals and vegetables.
Traditionally, all the hot Tatar dishes are prepared from lamb. But other meat is also suitable - beef, pork, chicken or game.
For the preparation of delicious stewed pasta with meat, use pasta, the packaging of which shows group A - this means that they are made from durum wheat. Products from hard varieties do not boil and do not lose their shape, which is very important for a beautiful presentation of main dishes.
The tubular products - pasta, horns or feathers - are most suitable for this dish in shape.
You can cook curly (for example, for the children's menu) - shells, spirals, bows, wheels and others.
Products
To prepare stewed "Tatar" pasta with meat, prepare the products:
- 300-400 g of lamb or other meat pulp;
- 300-400 g of pasta;
- 2-3 onions;
- 2-3 carrots;
- one tomato or two tablespoons of tomato paste;
- vegetable oil;
- garlic, herbs, salt, pepper (to taste).
Cooking
The recipe for stewed pasta with simple meat. It is more convenient to cook a dish in a stewpan, but a pan with a wide thick bottom and medium-height walls is also suitable.
Prepare all the ingredients:
- cut the meat into medium sized cubes or sticks;
- carrots - in circles or large straws;
- chop the onion in large cubes;
- chop the garlic, add a little salt to it and crush until a mushy mass is obtained.
Fry the meat together with coarsely chopped onions on all sides in well-heated oil until crusted. When the meat and onions are fried, add carrots, tomato paste, garlic mass, salt everything, sprinkle with black pepper and mix. Fry over medium heat until the carrots reach a caramel color. You can add some water to the contents.
When the carrots reach medium readiness, pour the pasta on top, salt and fill with hot boiled water. It should cover the contents of 1.5-2 cm.
Simmer everything under the lid for about 20 minutes, until the pasta is ready. Keep track of the amount of water - if it is not enough, add a little. Then mix everything well, sprinkle with finely chopped greens and leave to simmer for 5-10 minutes under the lid on a low or off fire.
Serving
For a more beautiful serving of stewed pasta with meat, use flat dining plates with wide sides. Put the dish in the middle of the plates with high slides. Moreover, the wide sides of the plates will not allow the dish to accidentally "slip" out of the dishes when eating. You can use large eateries with curved edges.
If the dish is prepared from lamb, then cook dishes well before serving - lamb fat has the ability to cool quickly
Halves of boiled quail eggs, cherry tomatoes, black pickled olives or cheese straws are suitable as decorations and additions to the dish.