Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) short pasta (elbows, fusilli, or small shells)
- 2 tbsp unsalted butter (for onions) + 1 tbsp to finish
- 2 medium yellow onions, small-diced (about 14 oz/400 g)
- 1 lb (450 g) ground beef/pork, 50/50
- 1 tsp kosher salt, plus 2 tbsp for pasta water
- 1 tsp freshly ground black pepper, plus more to finish
- Up to 1/2 cup (120 ml) reserved pasta water
- Dill pickles, to serve; chopped fresh dill optional
Do This
- 1) Bring 4 qt (3.8 L) water to a rolling boil; add 2 tbsp salt. Cook pasta until al dente; reserve 1/2 cup water and drain.
- 2) In a wide skillet over medium heat, melt 2 tbsp butter; sauté onions 8–10 minutes until golden at the edges.
- 3) Push onions aside; add ground meat over medium-high heat. Cook 6–8 minutes, breaking into fine crumbles.
- 4) Season meat with 1 tsp salt and 1 tsp pepper; combine with onions. Spoon off excess fat, leaving 1–2 tbsp.
- 5) Add pasta to skillet with 1/4 cup reserved water and 1 tbsp butter; toss 60–90 seconds until glossy.
- 6) Pepper generously and serve hot with chilled dill pickles; garnish with chopped dill if using.
Why You’ll Love This Recipe
- Classic comfort: buttery onions, deeply browned meat, and peppery pasta.
- Weeknight-easy: pantry staples and 30 minutes, start to finish.
- Kid-friendly flavors with grown-up depth from slow-sautéed onions.
- Make-ahead friendly: prep the onion-meat base in advance for faster dinners.
Grocery List
- Produce: 2 medium yellow onions, fresh dill (optional), dill pickles
- Dairy: Unsalted butter
- Pantry: Short pasta, kosher salt, black pepper, neutral oil (optional)
Full Ingredients
Pasta
- 12 oz (340 g) short pasta (elbows, fusilli, or small shells)
- 4 qt (3.8 L) water
- 2 tbsp kosher salt (for the pasta water)
Onion-Butter Base
- 2 tbsp (28 g) unsalted butter
- 2 medium yellow onions (about 14 oz/400 g), small-diced
Meat
- 1 lb (450 g) ground beef/pork blend, 50/50
- 1 tsp neutral oil (optional, to help browning)
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
To Finish & Serve
- 1 tbsp (14 g) unsalted butter
- Up to 1/2 cup (120 ml) reserved pasta water
- More freshly ground black pepper, to taste
- 4–6 small dill pickles, chilled, halved lengthwise
- 1 tbsp chopped fresh dill or parsley (optional garnish)
Step-by-Step Instructions
Step 1: Boil and salt the water
Bring 4 quarts (3.8 L) of water to a rolling boil (212°F/100°C). Add 2 tablespoons kosher salt to season the pasta water generously. Keep the pot at a steady boil while you start the onions.
Step 2: Sweat the onions in butter until golden
In a wide 12-inch (30 cm) skillet, melt 2 tablespoons butter over medium heat. Add the diced onions and a small pinch of salt. Cook, stirring occasionally, until the onions are soft and turning golden at the edges, 8–10 minutes. Aim for sweet and lightly caramelized, not dark or bitter.
Step 3: Brown the meat until crumbly
Push the onions to the edges of the skillet. Increase heat to medium-high (surface temp about 375–400°F/190–205°C if using an IR thermometer). Add 1 teaspoon neutral oil if your pan looks dry. Crumble in the ground beef/pork and press into an even layer. Let it sear undisturbed for 3 minutes, then break it up into fine crumbles. Continue cooking 3–5 minutes more until browned and cooked through (160°F/71°C internal temp).
Step 4: Season and marry onions with meat
Fold the onions back into the meat. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. If there is a lot of fat in the pan, spoon off all but 1–2 tablespoons. Keep warm over low heat while the pasta cooks.
Step 5: Cook the pasta al dente
Add the pasta to the boiling water and stir to prevent sticking. Cook until al dente, usually package time minus 1 minute (typically 8–10 minutes). Before draining, reserve 1/2 cup (120 ml) pasta water. Drain the pasta; do not rinse.
Step 6: Toss pasta with meat, butter, and pasta water
Return the skillet to medium heat. Add the drained pasta to the meat-onion mixture along with 1/4 cup (60 ml) reserved pasta water and the remaining 1 tablespoon butter. Toss vigorously for 60–90 seconds to form a glossy, buttery coating. Add more pasta water in small splashes as needed to keep it silky—not watery. Taste and adjust salt and pepper.
Step 7: Plate and serve with pickles
Divide the pasta among warm bowls. Finish with a few extra grinds of black pepper and a sprinkle of chopped dill or parsley if you like. Serve immediately with chilled dill pickles on the side for that classic, bracing crunch.
Pro Tips
- Use a wide skillet to encourage browning; overcrowding causes steaming rather than searing.
- Dice the onions small so they melt into the sauce and sweeten the whole dish.
- Let the meat sear in a thin layer before crumbling—this builds deep, savory flavor.
- Reserved pasta water is liquid gold; it helps the butter emulsify and coat the pasta.
- Warm bowls keep the pasta glossy and hot from first bite to last.
Variations
- Classic Purist: Skip herbs and keep it strictly onions, meat, butter, pepper—simple and traditional.
- Tomato-Kissed: Stir 1 tbsp tomato paste into the browned meat; cook 60 seconds before combining with onions and pasta water.
- Vegetarian Shore Leave: Brown 8 oz (225 g) finely chopped mushrooms with the onions; add 1 cup cooked brown or green lentils in place of the meat.
Storage & Make-Ahead
The onion–meat base can be made up to 3 days ahead and refrigerated, or frozen for up to 2 months. Cook pasta fresh and toss to serve. Leftover assembled pasta keeps 3–4 days in the fridge; reheat gently in a skillet with a splash of water and a small knob of butter, or microwave in short bursts, stirring between intervals. For best texture, freeze only the meat-onion base, not the combined pasta.
Nutrition (per serving)
Approximate: 720 calories; 27 g protein; 71 g carbohydrates; 33 g fat; 4 g fiber; 880 mg sodium. Values will vary based on specific ingredients and how much pasta water/salt is retained.
