Ingredients:

  • 1 pound (450g) ground beef, preferably 80/20 blend
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 medium green bell pepper, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) elbow macaroni
  • 28 ounces (794g) crushed tomatoes, canned
  • 15 ounces (425g) tomato sauce, canned
  • 1 cup (240ml) beef broth
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) Italian seasoning
  • 1 teaspoon (5ml) sugar
  • 1 teaspoon (5ml) salt, or to taste
  • 1/2 teaspoon (2.5ml) black pepper, or to taste
  • 1 tablespoon (15ml) olive oil
  • Grated Parmesan cheese (Optional, for serving)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and green bell pepper to the pot. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, sugar, salt, and pepper. Bring to a simmer.
  4. Add uncooked elbow macaroni to the pot. Stir well to ensure the pasta is submerged in the sauce.
  5. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the macaroni is tender and the sauce has thickened, stirring occasionally to prevent sticking.
  6. Taste and adjust seasonings as needed. Add more salt, pepper, or sugar to taste.
  7. Serve hot, topped with grated Parmesan cheese, if desired. This American chop suey recipe is a comforting and easy meal.