Pasta Navy Style
This is one of the three pasta dishes that I usually cook. It's a Russian pasta recipe that is fast and easy to make and is quite tasty.
Ingredients for 2
- 125 g pasta. Usually I prefer to use fusilli or penne, but any short-cut pasta should do
- 150–200 ground beef
- 1 ½–2 tomatoes
- ½ carrot
- ¼ onion
- 1–1 ½ garlic cloves
- Cumin
- Paprika
- Salt and black pepper, to taste
- Olive oil, for frying
Instructions
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Add olive oil to your frying pan, heat it to medium-high heat.
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Chop some onions and add them to the preheated pan.
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After a couple of minutes add the ground beef to the pan, salt it and mix it a bit with the onions in the pan.
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When the meat is almost done, mince the garlic and add it together with the cumin and paprika to the pan.
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Cook the pasta in a pot until its done al dente while the beef is being cooked.
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Grate the tomatoes over the pan using a grater with small-sized slots, in such a way that the tomato paste and juice falls right away from the grater to the pan.
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Grate the carrot using a grater with medium-sized slots and add it to the pan.
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Salt some more to taste, and add some black pepper to taste, mix.
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Cook it over medium/medium-low heat for about 10-15 minutes or until the water and juices from the tomatoes have almost completely evaporated.
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Once (or if) the pasta and beef is already cooked, add the pasta to the pan and cook for another couple of minutes.
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Serve hot and enjoy!