Makarony po-Flotski (Navy-Style Pasta with Ground Beef)

Ingredients

• 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. 1

   Finely chop the onions.

2. 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. 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. 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. 5

   Drain the pasta and add it to the pan with the meat together with the butter.

6. 6

   Toss over low heat for 2-3 minutes so the pasta absorbs the meat juices and fat.

7. 7

   Serve hot, with pickles or a fresh vegetable salad on the side.