Navy-style macaroni (Makarony po-flotski)

Navy-style macaroni (makarony po-flotski) is long-cut pasta with minced meat, something like a simplified version of the spaghetti bolognese. This popular dish of the Soviet cuisine actually came from the kitchen of sailors. First described in a cookbook of 1955, it is also mentioned in the book of the Soviet design-engineer Boris Chertok, where he tells about missile launches from a submarine in the White Sea in the same 1955.


  • Pasta (spaghetti or penne) – 300 g
  • minced beef – 600 g
  • tomato paste – 2 tbsp.
  • vegetable oil – 2 tbsp.
  • onion – 1 bulb
  • crushed garlic – 2 cloves
  • salt – to taste

Preparation method (receipt)

Boil the pasta according to the instructions on the package. Finely chop onion, crush garlic. Preheat oil in a frying pan and fry the vegetables for 5 minutes. Put the minced meat and cook for 10-12 minutes, squashing the lumps with a spatula. Add the tomato paste, stir and warm for 2 minutes. Pour in 0.5 cup hot water, add salt and pepper to taste and simmer for 5 minutes. Place the macaroni in a colander and put into a frying pan of minced meat, cook all together for 5 minutes. Before serving, you can sprinkle the ready dish with grated cheese and fresh greens.

pasta spaghetti penne minced beef tomato paste vegetable oil onion crushed garlic