Makarony po-Flotski (Sailor's Pasta)

🧂 Ingredients

• 400 g Pasta(Traditionally, elbow macaroni or other short pasta shapes are used. Ensure you have enough water to cook the pasta generously.)
• 400 g Ground beef(You can also use a mix of beef and pork for richer flavor.)
• 2 medium Onions(Finely chopped. Yellow or white onions work well.)
• 3 tbsp Vegetable oil or butter(For sautéing the onions and browning the meat.)
• to taste Salt(For seasoning the pasta water and the final dish.)
• to taste Black pepper(Freshly ground is best for flavor.)
• as needed Water(For boiling pasta.)

👨‍🍳 Instructions

1. 1

   Cook the pasta: Bring a large pot of generously salted water to a rolling boil over high heat. Add the pasta and cook according to package directions until al dente (tender but still firm to the bite). This usually takes about 8-12 minutes. Drain the pasta well, reserving about 1/2 cup of the starchy pasta water.

   ⏱️ 10-12 minutes
2. 2

   Sauté the onions: While the pasta is cooking, heat the oil or butter in a large skillet or frying pan over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they are softened and translucent, about 5-7 minutes. Do not let them brown too much.

   ⏱️ 5-7 minutes
3. 3

   Brown the meat: Add the ground beef to the skillet with the onions. Break up the meat with a spoon and cook over medium-high heat, stirring frequently, until it is fully browned and no pink remains. Drain off any excess fat from the skillet.

   ⏱️ 10-12 minutes
4. 4

   Combine and season: Add the drained pasta to the skillet with the meat and onion mixture. Stir well to combine everything. Season generously with salt and freshly ground black pepper to taste. If the mixture seems a little dry, add a splash of the reserved pasta water to help bind it together.

   ⏱️ 3-5 minutes
5. 5

   Serve: Stir everything together until well combined and heated through. Serve immediately while hot.

   ⏱️ 1 minute

💡 Pro Tips

• ✓This dish is known for its simplicity and is a staple in Russian home cooking and cafeterias.
• ✓For a richer flavor, consider using a blend of ground beef and pork.
• ✓Don't overcook the pasta; it should retain a slight bite as it will continue to cook slightly when mixed with the meat.

🔄 Variations

• Add a tablespoon or two of tomato paste or a splash of ketchup along with the meat for a hint of tomato flavor.
• Some recipes include a bay leaf during the meat cooking stage for added aroma.
• A sprinkle of fresh dill or parsley just before serving can add a fresh herbaceous note.

🥗 Nutrition

Per serving