2 tablespoons olive oil 1 Spanish onion, finely chopped 1 large green bell pepper, cored, seeded, and chopped 2 cloves garlic, finely chopped 2 pounds lean ground beef 1 can (28 ounce size) whole tomatoes with their juices, crushed 2 tablespoons tomato paste 1 cup water 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper salt and black pepper, to taste 1 pound macaroni, ziti, or penne pasta 1 cup freshly grated Parmesan cheese
In a large, flameproof casserole, heat the oil. When it is hot, cook the onion and green pepper over medium heat, stirring often, for 10 minutes or until the vegetables soften. Stir in the garlic and cook for half a minute.
Add the ground beef and cook over medium-high heat, stirring often, until the meat loses its pink color. Tip the pan and spoon off any fat.
Add the tomatoes and their liquid to the meat mixture. Stir in the tomato paste, water, oregano, red pepper, salt, and black pepper. Bring the mixture to a boil. Cover the pan and simmer the sauce for 30 minutes.
Meanwhile, bring a soup pot of salted water to a boil. Add the macaroni, ziti, or penne and stir well. Cook the pasta for 10 minutes, stirring occasionally, or until it is tender but still has some bite. Drain the pasta into a colander and stir it into the meat sauce. Spoon into deep bowls, sprinkle with Parmesan, and serve at once.
I can't cook . I burn spinach . I followed this recipe ( leaving out cloves and garlic ) and the result was very rewarding .
Everybody loves it ! they keep asking me to make it again .
Aug 24, 2010
my family found this recipe a bit bland. i followed the recipe exactly but when my husband came home he added a bit of already prepared jar sauce which he said added a bunch more flavor. i liked it as long as i added a ton on salt and tons of parmesian cheese. i wouldn't go to all the work of cutting up onions and peppers next time. i will just use already prepared sauce.
Jan 23, 2008
Sooo Good! I added 2 ribs of chopped celery and some mushrooms to the mix, at it was a hit!
Just had the leftovers for lunch, and I must say: It's tastes even better the next day.
Oct 24, 2007
Being a Mainer where American Chop Suey is a staple, my husband loves this recipe. I did delete the green pepper, though. For me, I added a quarter tsp sugar, and added a touch more garlic.
Aug 6, 2007
purplemoon2007 Member since: August 5, 2007
Possibly THE best American Chop Suey our family has eaten! It made a ton of chop suey, which was great ~ I froze the leftovers!
I made one change though ~ I used four cloves of garlic instead of two; this is just a personal preference for my family and I (being Italian and all =)! You can omit the green peppers as I've done before, but we happen to have a ton from our garden this year. This recipe is a keeper ~ thanks for submitting it!