American Chop Suey
Servings: 8

16 ounces elbow macaroni
2 tablespoons butter
1 large white onion diced
2 cloves garlic minced
1 lb ground beef
1 green bell pepper diced
14 ounce diced tomatoes
5.5 ounces 100% tomato juice
15 ounces tomato sauce
6 ounces tomato paste
1 tablespoon granulated sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon salt
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire Sauce optional

Fill a large pot with water, salt the water and bring to a boil. Cook the pasta according to package directions. *You can either finish cooking the pasta and leave it in a colander and use the same pot for the sauce or you can start making the rest of the recipe in a separate pot while the pasta is cooking.

In a separate pot or the one from the pasta (see note above), add the butter and onion to the pot and saute, stirring frequently, until the onions are translucent, about 4 minutes.

Add the garlic to the onions and cook for 1 minute, stirring frequently.

Add ground beef and cook until browned, you can cook this in a separate pan if you’d like less fat and add it to the onions after cooking.

Add green pepper and cook until soft, about 5 minutes.

Add the diced tomatoes, sauce, juice, paste, sugar, spices, and Worcestershire Sauce. Cook until evenly heated.

Stir in the cooked pasta and stir to coat and add salt and pepper to taste.



Serve immediately or package up and keep in the fridge for up to 5 days.

I would not recommend freezing this dish. Once thawed and reheated, the pasta will be mushy.