Everyone has their own comfort foods, I have many but one of my favorites is American Chop Suey. This recipe is what I have come up with that is closest to what my mind remembers as my mother’s plus the red hot pepper flakes. The Pat’s are getting ready to grab the division and top place but they are playing in the nice warm weather, so as we prepare for 8-12 inches of snow depending where you why not try this nice warm me up game time treat.
- 1 lb. lean Ground beef I MADE FOOD PROCESSOR GROUND BEEF
- 1 onion chopped roughly
- 2 stalks celery, thinly sliced
- 1 green pepper cored, seeded and chopped
- 28 oz. can whole tomatoes
- 15 oz. can tomato sauce
- 1 lb. box Elbow macaroni
- Salt, pepper, oregano, basil, red-hot pepper flakes to taste about 1 tablespoon each
- Ketchup (optional, not for me)
In a fry pan cook hamburger, onion, and celery until meat is browned and the veggies are limp but still have some crunch left. While browning chop up the beef into small chunks. Drain off the grease.
Crush tomatoes by hand over the pan, pour in the juice from the can and the tomato sauce.
Add whatever spices you are comfortable with. I use salt, pepper, oregano, basil, (I suppose a short cut could be Italian seasoning mix) a good pinch of crushed red pepper flakes depends on your hotness taste. Add the chopped green pepper at this point I feel it kept them a little crunchier but I suppose you could add in the first step.
Bring to a boil and simmer for five minutes.
Meanwhile, bring five quarts of water to a boil, add the macaroni, and cook for about five minutes. The pasta should be aldente, not thoroughly cooked. Drain, return to pot and add the contents of the other pan. Gently simmer for five minutes to finish cooking the macaroni and to let it absorb the liquid.
Remove from heat, and put it to the side. I find that letting it sit for at least a half hour lets the flavors really come together I also stir occasionally to help cool and not over cook the pasta.
Ok now I was raised to top with ketchup when served but this is strictly optional, it just does not taste right to me without, what can I say?