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Navy-Style Pasta with Ground Beef

A hearty dinner for the whole family! It's that simple, tasty, and quick. Navy-style pasta comes straight out of my grandmother's kitchen—I still remember it being my favorite meal as a kid. These days I make it myself; my husband loves it, and my little boy hasn't gotten to try it yet—he's still too young to dig into a plate like this.

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Pasta horns in navy style
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 9 g
Fats 35 % 23 g
Carbohydrates 51 % 33 g
370 kcal
GI: 3 / 97 / 0
    1. Peel the onion and cut it into small dice.
    1. Put a pat of butter in a skillet over the heat, add the vegetable oil, then add the onion and sauté until translucent.
    1. Add the ground beef to the onion, breaking it up with a fork, and cook over medium heat until all the moisture has evaporated, about 10 minutes.
    1. Season the meat with salt and black pepper, add the bay leaf, stir, and cover the skillet.
    1. While the meat rests, boil the pasta according to the package directions (I like to use durum-wheat pasta).
    1. Add the cooked pasta to the meat, stir, cover, and return to the heat. Warm everything through for 1–2 minutes, then serve!
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pasta Horns - 329  kcal/100g

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