Russian Navy-Style Pasta – one of my favorite dishes. My mom used to cook it for us often when I was little, and I was always ready to eat more than one plate. Later, I tried to cook it several times using recipes from the internet, but it didn’t turn out the same. That is until my mom detailed her cooking technique.

Ingredients:

— Pasta – 10.5 ounces (300 grams)
— Ground beef – 1.1 pounds (500 grams)
— Onion – 1 piece
— Bay leaf – 1 piece
— Salt and pepper – to taste
— Vegetable oil – 2 tablespoons.

Preparation:

1. Begin by heating a skillet over medium heat. Once it’s hot, add the ground beef. You can use any type of ground meat you prefer, but we typically use beef to keep it lean. Ensure the skillet is dry, without oil, as the meat will release its own fat. Continuously stir the meat with a wooden or silicone spatula to break up large chunks into smaller pieces.

2. When the meat is partially cooked but not fully done, add the onion. Peel and finely chop the onion. Usually, one onion is enough for about 1 pound of meat, but adjust according to your taste.

3. Add a bit of vegetable oil and the bay leaf to the skillet with the onion. Season with salt and pepper to taste, and cook until the meat is fully cooked and the onion becomes translucent.

4. While the meat is cooking, bring a pot of salted water to a boil and cook the pasta according to the package instructions. You can choose any type of pasta you like, but shorter shapes like spirals or elbows work well. Once cooked, drain the pasta and add it to the skillet with the meat. Mix thoroughly.

5. Allow the dish to rest for 10-15 minutes before serving. This allows the flavors to meld together. Enjoy!