American Chop Suey
A comforting one-pot dish combining pasta, a hearty meat sauce, and a medley of vegetables.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Colander
Ingredients
Main Ingredients
- 1 pound Ground Beef Provides a hearty protein base.
- 1 medium Onion, diced Adds sweetness and depth.
- 2 cloves Garlic, minced Enhances flavor profile.
- 1 bell pepper diced (red or green) Introduces crunch and color.
- 1 can (15 ounces) Tomato Sauce Core of the sauce.
- 1 can (14.5 ounces) Diced Tomatoes Adds texture and flavor.
- 2 cups Elbow Macaroni Classic pasta choice.
- 2 cups Beef Broth Provides moisture.
- 2 teaspoons Italian Seasoning Adds complexity.
- 1 teaspoon Paprika For subtle smokiness.
- Salt and Pepper to taste Essential for flavor.
- 1 tablespoon Olive Oil For sautéing.
- 1 cup Shredded Cheddar Cheese (optional) For topping.
- Fresh Parsley, chopped (optional) For garnish.
Instructions
- 1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 3-4 minutes until the onion is translucent.
- 2. Add the minced garlic and cook for an additional minute, stirring frequently.
- 3. Introduce the ground beef to the pot. Cook until browned, about 5-7 minutes.
- 4. Drain any excess fat if necessary. Add the tomato sauce, diced tomatoes, and beef broth. Stir well.
- 5. Sprinkle in the Italian seasoning, paprika, salt, and pepper. Bring to a simmer.
- 6. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 7. After the sauce has simmered for about 10 minutes, add the cooked macaroni. Stir well.
- 8. Let the dish simmer for an additional 5-10 minutes.
- 9. If desired, sprinkle the shredded cheddar cheese over the top during the last few minutes of cooking.
- 10. Remove from heat and garnish with freshly chopped parsley before serving.
Notes
This dish can be made ahead of time and stored in the refrigerator for up to three days. It also freezes well for up to three months.