Entree: United States – New England – American Chop Suey

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (225 g) elbow macaroni, uncooked
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, chopped, about 1 cup (150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 (14.5 oz) can (411 g) diced tomatoes
- 1 cup (240 ml) tomato sauce
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 g) sugar
- 1 tsp (5 g) dried oregano
- 1/2 tsp (1.5 g) dried basil
- 1 tsp (5 g) Worcestershire sauce
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or 2 tsp (4 g) dried parsley (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente; drain and set aside, reserving 1/2 cup (120 ml) pasta cooking water.
2. While pasta cooks, heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, until browned, about 6–8 minutes.
3. Push the beef to the side, add the chopped onion to the skillet and cook 3–4 minutes until softened, then stir in the minced garlic and cook 30–60 seconds until fragrant.
4. Stir in the tomato paste and cook 1 minute, then add the diced tomatoes, tomato sauce, sugar, oregano, basil, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook 8–10 minutes to meld flavors.
5. Add the drained macaroni to the sauce along with up to 1/2 cup (120 ml) reserved pasta water to loosen the sauce; stir until thoroughly combined and heated through, adjusting salt and pepper as needed.
6. Remove from heat, stir in parsley if using, and serve hot.