Russia · Cereal and Pasta Dishes · Quick
Makarony po-flotski (Russian Navy-Style Pasta)
Makarony po-flotski is a simple Soviet dish: boiled pasta tossed with browned ground meat and golden onions. The key is to truly fry the meat to a crust rather than stew it, or the flavor falls flat. Quick, filling, and sauce-free — a navy classic born aboard warships.
30 min 480 kcal 4 serves Easy⚡Quick🇷🇺Russia★★★★★4.7
Ingredients
ServingsMetric
- 400 gpasta
- 400 gground beef
- 2 pcsonion
- 20 gbutter
- 1 tspsalt
- ½ tspblack pepper
- 2 tbspvegetable oil
Method
- Boil the pasta in salted water until al dente, drain, and toss with the butter so it doesn't clump. Slightly underdone is fine — it finishes in the pan.
- Dice the onion and fry it in the oil over medium heat until soft and golden. Caramelized onion is the flavor base of the dish.
- Add the ground beef, break up the lumps with a spatula, and fry until browned and all the liquid has evaporated. Dry-frying rather than stewing gives the roasted navy flavor.
- Season with salt and pepper. Warm the black pepper right in the meat so it opens up.
- Tip the drained pasta into the meat. Toss over the heat for 2–3 minutes so the pasta absorbs the fat and flavor.
- Taste and adjust the salt and pepper.
- Serve hot, with pickles or fresh herbs. The dish is best fresh.
FAQ
Traditionally spaghetti or tubular shapes like macaroni and elbows, which hold the meat well. Cook it al dente, slightly underdone, so it finishes when tossed with the meat and doesn't go mushy. Drain it but save a couple of tablespoons of the starchy water to bind the dish. Tossing it with butter right after draining keeps it from clumping.
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