Navy-style pasta

1. Bring water to a boil, season generously with salt and add pasta. Mix thoroughly and cook until tender, following the instructions on the package. While cooking, periodically taste the pasta to prevent it from becoming overcooked.

2. Heat 1-2 tbsp over high heat. vegetable oil. Add chopped onion, a pinch of salt and a teaspoon of sugar. Stirring, fry the onion for about 5 minutes until golden brown.

3. Meanwhile, mash the stew until it becomes an almost homogeneous paste.

4. Peel and chop 1-2 cloves of garlic. Add the garlic to the fried onions, stir and fry for another 1-2 minutes. Pour in 1 tbsp. red wine vinegar. In a hot frying pan, the vinegar will immediately evaporate, but the taste of the fried vegetables will have a pleasant sweet and sour hue.

5. Add tomato paste to the fried garlic and onions. Stirring, fry the tomato paste for about 1-2 minutes. Then add the stew, stir and bring to a boil over low heat.

6. When the pasta is ready, take your time to drain all the water. Pour out about 1 cup of water and save it to make a sauce.

7. Drain off the remaining water. Add 1 tbsp. vegetable oil (to prevent the pasta from sticking together) and mix everything thoroughly.

8. Add spices to the boiled sauce. I add some Mediterranean herbs, paprika, ground coriander and also salt and ground black pepper.

9. Gradually add the remaining pasta cooking water until the sauce reaches the desired thickness. Bring the sauce to a boil and simmer over low heat for another 3-4 minutes.

10. Add pasta and mix everything thoroughly. Turn off the heat, add some herbs, cover the pan with a lid and let the dish sit for a few minutes.

11. Sprinkle a portion of navy-style pasta with a pinch of fresh herbs and serve the dish.

12. Navy-style pasta with stewed meat is ready! Bon appetit!