The taste of navy-style macaroni is familiar to many of us from childhood.
However, even such a simple dish can be spoiled by improper preparation. Expert of the online publication BelNovosti, chef Yulia Arkhipova listed the main mistakes that can occur during cooking and told how to avoid them.
Wrong pasta
Long spaghetti or thin vermicelli are not suitable for navy-style macaroni.
Short pasta items such as horns, shells, bows, etc. “Look” best in this dish. Such pasta soaks up the sauce well and does not overcook.
Try to use a quality product made from durum wheat for preparing dinner.
Overcooked pasta
Inexperienced housewives often overcook pasta.
Please note: to prevent the dish from turning into mush, the pasta should be slightly undercooked.
This is better than overcooking the pasta, as it will still "cook" in the sauce a little longer.
Follow the cooking instructions on the pasta packaging carefully and check the pasta periodically for doneness.
Overcooked minced meat
Don't try to fry the mince until it's golden brown - although it should be well-done, it should still remain juicy.
If you overcook the meat component of the dish, the resulting navy-style macaroni will turn out dry and tough.
It would be right if you first fry the mince until it falls apart into pieces, and then add onions and other vegetables. And, of course, do not forget about spices.
Expert: Julia Arkhipova
