Pasta with Ground Meat
Moderate nutritional value
Russian pasta tossed with ground beef fried with onion.
Makarony po-flotski, or navy-style pasta, is a Soviet-era Russian dish of boiled short pasta tossed in the pan with ground beef browned with onion and a little butter. A 300 g plate has about 610 kcal, 30 g protein, 65 g carbohydrate and 25 g fat (8.5 g saturated), with about 730 mg sodium. Using 5% fat beef and leaving out the butter saves roughly 100 kcal per plate.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 9.9g | 17.7% |
| Fat | 8.3g | 11.9% |
| Carbs | 22g | 7.3% |
| Simple Sugars | 7.7g | Estimate |
| Complex Carbs | 13.1g | Estimate |
| Fiber | 1.2g | 4.8% |
| Water | 59g | 2.4% |
| Calories | 203 | 9.0% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 2.85 | g | 14.3% |
| Monounsaturated | 2.88 | g | 11.5% |
| Polyunsaturated | 1.52 | g | 11.7% |
| Omega-3 | 0.456 | g | Estimate |
| EPA | 1 | mg | 0.1% |
| Omega-6 | 1.064 | g | Estimate |
| Trans | 0.29 | g | 14.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.74 | mg |
| Vitamin E | 0.78 | mg |
| Selenium | 22.3 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 8.92 | mcg | 1.0% |
| vitamin B1 | 0.034 | mg | 2.8% |
| vitamin B2 | 0.061 | mg | 4.7% |
| vitamin B3 | 1.72 | mg | 10.8% |
| vitamin B6 | 0.13 | mg | 7.6% |
| vitamin B9 | 7.03 | mcg | 1.8% |
| vitamin B12 | 0.618 | mcg | 25.8% |
| vitamin C | 0.742 | mg | 0.8% |
| vitamin D | 0.03 (1 IU) | mcg | 0.2% |
| vitamin E | 0.776 | mg | 5.2% |
| vitamin K | 0.746 | mcg | 0.6% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 15.2 | mg | 1.5% |
| iron | 1.09 | mg | 6.1% |
| magnesium | 22 | mg | 5.5% |
| phosphorus | 113 | mg | 16.1% |
| potassium | 184 | mg | 7.1% |
| sodium | 245 | mg | 10.7% |
| zinc | 1.91 | mg | 17.4% |
| copper | 0.107 | mg | 11.9% |
| manganese | 0.279 | mg | 12.1% |
| selenium | 22.3 | mcg | 40.5% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 284 | mg | 40.6% | 143% |
| Isoleucine | 415 | mg | 29.6% | 112% |
| Leucine | 755 | mg | 27.7% | 100% |
| Lysine | 602 | mg | 28.7% | 101% |
| Methionine | 333 | mg | 31.7% | 117% |
| Phenylalanine | 685 | mg | 39.1% | 135% |
| Threonine | 368 | mg | 35.0% | 119% |
| Tryptophan | 83 | mg | 29.6% | 102% |
| Valine limiting | 467 | mg | 25.7% | 94% |
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Recipe
See full recipeIngredients
- Short pasta (penne, rigatoni or elbows) 400 g
- Ground beef (85% lean) 500 g
- Onions 2 medium (250 g)
- Sunflower oil 2 tbsp
- Butter 20 g
- Salt, for the pasta water 1 tbsp (18 g)
- Salt, for the meat 1 tsp (6 g)
- Black pepper, ground 0.5 tsp
- Water, for boiling 4 l
Instructions
- 1
Finely chop the onions.
- 2
Heat the oil in a large deep frying pan over medium heat and fry the onions for 5-6 minutes until soft and golden.
- 3
Add the ground beef, raise the heat and fry for 10-12 minutes, breaking up the lumps with a spatula, until the liquid has evaporated and the meat is browned. Season with 1 tsp salt and the pepper.
- 4
Meanwhile, bring the water to a boil with 1 tbsp salt, add the pasta and cook until al dente according to the package, 9-11 minutes.
- 5
Drain the pasta and add it to the pan with the meat together with the butter.
- 6
Toss over low heat for 2-3 minutes so the pasta absorbs the meat juices and fat.
- 7
Serve hot, with pickles or a fresh vegetable salad on the side.