"Navy-style" pasta with minced beef (Makarony po-flotski)

1. Bring a large pot of salted water to the boil and cook the macaroni al dente according to the packet, then drain, keeping back a mugful of the cooking water.

2. Meanwhile heat the oil in a large, deep frying pan and fry the finely chopped onion over medium heat for 6-8 minutes until soft and golden.

3. Add the minced beef and cook over high heat, breaking it up with a wooden spoon, until fully browned and its liquid has evaporated; season with salt and plenty of pepper.

4. Add the butter, then the drained pasta, and toss thoroughly with a few spoonfuls of cooking water so the meaty, buttery juices coat the pasta.

5. Fry together for another 2-3 minutes so the pasta takes on the flavour of the meat; if it catches a little on the bottom of the pan, that only helps.

6. Sprinkle with chopped parsley and serve piping hot, with pickled cucumbers or a fresh tomato salad alongside.

Tip: A simple dish from the galleys of the Soviet navy, it's now a classic quick weekday supper; it was originally made with the minced meat left over from making soup.