Macaroni

Pour the pasta into boiling water. It is highly desirable for them to be tubular cylinders or something similar, hollow inside, as pieces of the fried meat get inside, which is good. There should be plenty of water, not just covering the pasta, so they don't stick together. And the most important thing - they should be made from hard varieties of wheat. Such pasta contains more gluten and less starch, so they don't lose their shape when cooked, don't turn into mush, and are simply healthier. The cooking time is always written on the package.

While the pasta is cooking, peel and finely chop the onion. Also peel and mince the garlic. Pour oil into a skillet and sauté the onion over medium heat until lightly golden, then add the garlic and sauté for another 30 seconds.

About the ground meat. I prefer beef or a 50/50 mix of beef and pork. You can choose according to your preferences. I always buy a piece of meat and grind it myself. Push the sautéed onion to the edge of the skillet, increase the heat, and sauté the ground meat, breaking up any clumps with two forks. The heat should be high because the meat releases water, and we don't want to stew it, but rather sauté it. The whole process will take about 5 minutes.

To our ground meat, add salt, pepper, tomato paste (a tablespoon with a heap), and a little water, about 70 grams, mix everything together, cover with a lid, and let it simmer for a few minutes. Drain the water from the pasta. Add them to the skillet with our ground meat.

Mix everything well, cover with a lid, turn off the heat, and let it sit for a few minutes to soak up the flavors. Serve, garnished with green onions. Enjoy your meal!