Macaroni à la Flottille
A one-pan dish of macaroni with fried ground meat and onions. A simple, hearty lunch.
- Time
- 30 min
- Serving
- 819 kcal
- Ingredients
- ≈ $2.12
- Protein
- 31 g
Ingredients
- 1 Ground pork and beefpack 500 g ≈ $7.01 120 g
- 2 Pastapack 450 g ≈ $1.37 90 g
- 3 Onions≈ $1.60 per kg 50 g
- 4 Butterpack 180 g ≈ $1.58 10 g
- 5 Sunflower oil 8 ml
- 6 Salt 2 g
- 7 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Chop 1 onion3 into 1 cm cubes. Boil salted water for the macaroni over high heat.
Cook macaroni in boiling water for 8–10 minutes until al dente. Reserve ½ cup of the cooking water, then drain the rest.
Heat a skillet over medium heat with sunflower oil, then sauté the onions3 for 3–4 minutes until translucent.
Add the ground1 meat, breaking up clumps with a spoon, and cook over medium heat for 8–10 minutes until browned. Season with salt and pepper.
Stir in the macaroni, butter4, and a few ladles of the reserved cooking water. Toss and warm through for 2 minutes until the sauce coats the pasta2.
Serve hot in bowls.
Tips
- Why it works
- Sauté onions until translucent to remove bitterness and soften them fully before adding meat, which prevents a raw taste in the final dish.
- Substitutions
- Use beef or pork mince separately (120g each) if you prefer; swap butter for 10g margarine or omit entirely.
- Common mistakes
- Overcooking pasta turns it mushy. Test by tasting a piece; it should have a slight bite. Notice if sauce separates, meaning you added too much water.
- Storing and reheating
- Eats best fresh but keeps 2 days in the fridge; reheat in a pan with 1 tbsp water for 3–4 minutes. Freezes poorly.
- Serve with
- Pair with a simple green salad and a slice of crusty bread for a balanced, filling lunch.
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