Some people think that such pasta was invented by sailors during a long voyage. And there is some truth in this. It is believed that it was koki (ship cooks) who invented and first began to use such a recipe.

It is known that the conditions on the ship are not the best (especially during a long voyage). Ordinary people who are not accustomed to constant pitching can get seasick. There is another feature: if modern ships can have refrigeration units, then old ships did not have them. And this means that it was simply pointless to make large stocks of a variety of food. Yes, sailors could periodically catch fish, but it is simply impossible to eat it all the time. And such a product is not combined with every side dish. But meat can be eaten with cereals, pasta, and vegetables.

How to store meat? On ships, this was done in large barrels, cutting the flesh into pieces and filling them with a large amount of salt. Such a dish was called corned beef. This very corned beef had to be used by sailors. And then one day, one cook began to cook pasta and thought about what they can be served with so that such food is hearty and tasty. And it occurred to him to use salted meat from barrels. He fried it and mixed it with boiled pasta. And in order to interrupt the excessive salinity a little, a large amount of spices was added. And so this recipe came about.

Since then, the dish has often been cooked on ships. They let you eat. And the sailors did not argue because someone got more meat (after all, it was all distributed evenly). Today, such a simple recipe helps out housewives if you need to cook something tasty and quick. This dish is served in canteens and even in restaurants. To prepare such a dish, you will need:

300 g of beef or pork pulp (if beef is used, it is better to combine it with lard or bacon),
300 g pasta,
1 onion
1 carrot
1-2 tablespoons of vegetable oil (you can also use butter),
seasonings and salt to taste.
Boil pasta. To do this, put a pot of water on the fire, add salt and, after boiling, lay out the pasta. Stir the pasta constantly to keep it from sticking together. Make sure that the products do not boil, otherwise they will turn into porridge. When done, drain the pasta in a colander, rinse under running cold water and toss with the oil (this will keep it from stick together until mixed with meat).

Now get on with the meat. You can first boil it a little (so it will be softer), then fry it with finely chopped onions and grated carrots, but you can limit yourself to one frying. At the end, add salt and spices, and then add the pasta, mix everything well. Fry everything together for another 1-2 minutes, and then remove the pan from the heat. At the same time, it is better to cover it with a lid so that the pasta is saturated with sauce and the dish does not wind up.