Pasta nests with minced meat in a pan - quick, easy and tasty 🍝

Kitchen appliances and utensils: measuring cup, grater, thick-walled pan, hob.

Ingredients

Pasta "Nests"	10 pieces.
Onion	1 PC.
Carrot	1 PC.
Minced pork	350 g
Hard cheese	100 g
Tomato paste	2 tbsp. l
Vegetable oil (sunflower)	1 tbsp. l
Boiled water	1 liter
Dried spices	5-7 g
Common salt	¼ tsp
Ground allspice	¼ tsp

Step cooking

Preparing the filling

1. We cut one medium-sized onion into small cubes, rub one carrot on a fine grater.
   
2. We heat a thick-walled deep frying pan and pour a tablespoon of refined vegetable oil on it.
   
3. We spread onion and grated carrots on a heated surface, fry over medium heat until the onion has a golden hue, and the vegetables will give up excess moisture.
   
4. The fried vegetables are transferred to a deep bowl and mixed with 350 g of minced meat. You can take minced meat from any meat (chicken, beef, mixed). It is best to cook it yourself from selected pieces of meat, add fat or lard to taste. So you will be assured of the perfect quality of the product.
   
5. Add ¼ tsp to the same bowl. table salt (to taste), the same amount of allspice, ground pepper and your favorite dried herbs or spices, mix. We leave the finished filling infused for 10 minutes.
   

Dish assembly

1. The resulting amount of filling is designed for 10 medium-sized nests. There are nests of various shapes and sizes for sale in stores, so you should focus on the eye. Each such product has a recess inside, where we put the finished stuffing. We try to fill more tightly, then the dish will turn out more juicy.
   
2. Formed pasta nests are placed in a deep thick-walled pan.
   
3. We prepare the filling as follows: in one liter of boiled water, add two tablespoons of tomato paste, slightly add salt.
   
4. Stir until the paste is completely dissolved in water and form uniformity.
   
5. We introduce the filling into a thick-walled pan along the wall so that it does not pour directly onto the nests. It should cover the bottom a little less than half.
   
6. We put on low heat for about 15 minutes under a closed lid. And this time the dish should be put out, and the pasta should be soft.
   
7. While pasta nests are stewed, we rub on a fine grater 100 grams of hard cheese. You can take absolutely any cheese, and they also control the taste and fat content of the dish. Sprinkle the nests for 15 minutes sprinkled with grated cheese and leave to stew for another 5 minutes.
   
8. We transfer finished products to the dish and decorate with fresh herbs.
   

Filling Options

Pasta nests are good in that they are very easy to prepare and can be seasoned with a variety of fillings. The classic stuffing of minced meat can be supplemented in several simple ways, and at the same time give the dish new taste.

• When forming the filling, add the bell pepper and red onion, chopped into small cubes, into the minced meat, and add a bunch of finely chopped fresh basil there. These components will give the familiar dish other taste characteristics.
• Use grated cheese when stuffing pasta. Only 50-70 grams of hard cheese will add tenderness to the minced meat, and when cut, the nests will look even more appetizing.
• Creamy fill. To replace the tomato, you can use a more gentle fill. To do this, add 50 ml of cream to a liter of water and fill it with the formed nests.

Video recipe

This video will help you quickly learn how to cook pasta nests even for the youngest cook.

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