Meaty American Chop Suey
Savor the comforting nostalgia of Meaty American Chop Suey, a hearty and flavorful one-pot classic perfect for busy weeknights or family gatherings. This beloved dish combines tender elbow macaroni with seasoned ground beef, aromatic sautéed onions, green bell peppers, and a rich tomato-based sauce infused with garlic, oregano, and basil. A hint of sugar balances the tanginess of crushed tomatoes and tomato sauce, making every bite irresistibly savory. Ready in just under an hour, this dish is easy to prepare, reheats beautifully, and serves up to six generous portions. Top it off with grated Parmesan for an extra burst of flavor, and enjoy this timeless crowd-pleaser that warms both the heart and soul. Perfect for those searching for comforting pasta recipes or traditional American dinner ideas!
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Recipe Information
Ingredients
- 1 pound Elbow macaroni
- 1 pound Ground beef
- 1 medium, diced Yellow onion
- 1 medium, diced Green bell pepper
- 2 minced Garlic cloves
- 28 ounces Crushed tomatoes
- 15 ounces Tomato sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- to taste Grated Parmesan cheese (optional, for topping)
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and green bell pepper, and sauté until softened, about 5 minutes.
Add the minced garlic to the skillet and sauté for 1 more minute, until fragrant.
Push the vegetables to one side of the skillet and add the ground beef. Cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
Stir the cooked vegetables and beef together, then add the crushed tomatoes, tomato sauce, dried oregano, dried basil, sugar, salt, and black pepper. Mix well to combine.
Reduce the heat to low and simmer the sauce for 15-20 minutes, stirring occasionally to allow the flavors to meld.
Add the cooked and drained elbow macaroni to the sauce. Stir gently to coat the pasta evenly with the sauce.
Cook for an additional 5 minutes, allowing the pasta to absorb some of the sauce.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 424.7 g | 154% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 61.0 g | ||
| Protein | 156.3 g | 313% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 3264 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
