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This Retro American Chop Suey Is a Classic for a Reason
Ingredients
- 2 tablespoons olive oil
- 1 pound 85% lean ground beef
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 3/4 teaspoon garlic powder
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 1 (10 1/2-ounce) can condensed beef consommé (such as Campbell’s)
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 2 1/2 cups large elbow macaroni (8 1/2 ounces)
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Instructions
- Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, stirring and breaking up the beef into smaller pieces, until browned, about 5 minutes.
- Stir in the onion, bell pepper, garlic, tomato paste, Italian seasoning, salt, and garlic powder and cook until fragrant and the tomato paste darkens in color, about 5 minutes.
- Stir in the diced tomatoes, tomato sauce, beef consommé, water, and Worcestershire sauce. Cover with a lid and bring to a boil over high heat, about 3 minutes.
- Uncover the pot, reduce to a simmer over medium heat, and stir in the macaroni. Cover and cook, undisturbed, until the sauce is thickened and the pasta is tender, 8 to 10 minutes. Serve. Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
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