Sailor-Style Macaroni

1. 1 Ground pork and beefpack 500 g ≈ $7.10 120 g
2. 2 Pastapack 450 g ≈ $1.36 90 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Butterpack 180 g ≈ $1.60 10 g
5. 5 Sunflower oil 8 ml
6. 6 Salt 2 g
7. 7 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the onion³, peel it, and dice into 1 cm cubes; prepare the pasta² water and bring it to a boil over high heat, then salt.

2. Boil the pasta² in salted boiling water until al dente, about 8–10 minutes, then drain and reserve a little pasta water.

3. Heat a skillet over medium heat, melt the butter⁴, and sauté the onion³ until translucent, about 3–4 minutes; salt to taste.

4. Add the minced meat to the onion³, raise the heat to medium-high and fry, breaking up lumps for 8–10 minutes until browned; season with salt and pepper.

5. Add the pasta², pour in a little pasta water or leave the fat, stir and heat over medium heat for 2 minutes so the sauce coats the pasta.

6. Remove from heat, divide among plates, and serve hot; if desired, stir in extra milk.