American Chop Suey


•1-pound elbow macaroni
•Pinch of sugar
•2/3 cup tomato juice
•¼ cup tomato paste
•1 (14.5 ounce) can tomato sauce
•1 (14.5 ounce) can diced tomatoes
•Kosher salt
•½ tsp ground black pepper
•1 tsp. dried basil
•1 tsp. dried oregano
•1-pound ground beef or chuck
•2 garlic cloves minced
•1 green bell pepper
•1 medium yellow onion, chopped
•3 tbsp butter


1.In a large pot, cover medium heat and melt butter. Add bell pepper and onion, let cook for about 5 minutes or until soft. Then add the garlic and let cook for around a minute or two. Add ground beef and cook for about 7 or 8 minutes. Sprinkle with basil, oregano, garlic cloves and black pepper over the cooked ground beef and mix well.

2.Add dice tomatoes undrained, tomato paste and tomato juice. Let this mixture simmer while the elbow macaroni is cooking. Make sure not to drain the tomatoes.

3.Bring a large pot of water to a boil and add the elbow macaroni. Cook until completely done or follow the cooking directions on the box. Drain and mix macaroni thoroughly with the chop suey and serve immediately. This dish is best served hot.