Ingredients

• 250 g. fusilli or penne
• 300-400 g. ground beef
• 3-4 tomatoes
• 1 carrot
• 1/2 onion, chopped
• 2-3 garlic cloves, minced
• cumin
• paprika
• pepper
• salt

Directions

1. Add olive oil to your frying pan, heat on medium-high and add onions.
2. After a couple of minutes add the ground beef, salt, and mix together with the onions.
3. When the meat is almost done add garlic, cumin, and paprika.
4. Meanwhile, boil the pasta in an uncovered pot.
5. Finely grate the tomatoes over the pan; then the carrot using a medium-sized grater.
6. Add additional salt and pepper to taste, mix, and cook on medium/medium-low heat until the tomato juices have almost completely evaporated, 10-15 minutes.
7. Drain the pasta and cook together with the sauce for 2 - 3 minutes.

Serves 2.

Attribution: Pasta Navy Style by Yaroslav de la Peña Smirnov