American Chop Suey (New England Style)
A comforting, classic hug on a plate that makes me remember my Nana fondly with every bite. American Chop Suey (New England Style) is a comforting, classic hug on a plate that makes me remember my Nana fondly with every bite. This is a dinner that comes together in just 30 minutes. It's the perfect meal to enjoy on a cold winter day. The tomato based sauce is so light because it is made with tomato juice instead of a tomato sauce. The ground beef, green pepper and Worcestershire sauce compliment this macaroni dish perfectly.
Ingredients
- 3 Tablespoons olive oil
- 1 Pound ground beef
- 1 + 1 Teaspoon salt
- 1 + 1 Teaspoon black pepper
- 5 Cloves garlic chopped
- 1 Green pepper chopped
- 4 Tablespoons onion chopped
- 1 Pound elbow macaroni
- 12 Ounces tomato juice
- 14 Ounces diced tomatoes
- 1 Teaspoon garlic powder
- 1 Teaspoon dried oregano
- 1 Teaspoon dried parsley flakes
- ½ Teaspoon crushed red pepper flakes
- 1 Tablespoon Worcestershire sauce
Instructions
- Heat olive oil in a large pan over medium heat and add ground beef. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Brown beef for 5 minutes. Then, add garlic, green pepper and onion. Cook for about 8 minutes until the beef is browned and the vegetables have softened.
- Bring a large pot of water to a boil. Cook elbow macaroni according to package instructions. Drain the pasta and set aside.
- Return the large pasta pot to the stovetop and add cans of tomato juice and diced tomatoes. Stir in 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, dried oregano, dried parsley flakes, crushed red peppers and Worcestershire sauce.
- Add the drained elbow macaroni and ground beef mixture to the pot. Stir for about 3 minutes until mixed completely.
