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A pot of macaroni with ground beef and tomato sauce sits on a table next to two bowls of the dish, grated cheese, two spoons, and a green checkered napkin. One bowl is topped with shredded cheese.

Retro Recipe for American Chop Suey

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American chop suey is a one-pan supper with ground beef, elbow macaroni, and a tomato sauce that holds together. It’s saucy with a little body to it, and the pasta stays tender. Nothing complicated, just a great dinner that is easy to make, and the whole family will enjoy.
Course Dinner, Lunch
Cuisine American
Keyword comfort food, hearty, one-pot, quick
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 564
Author Gina Dickson

Ingredients

  • 12 ounces elbow macaroni dry
  • 1 teaspoon salt
  • 2 pounds ground beef 90 percent lean
  • 1 tablespoon olive oil
  • 1 cup onion chopped fine
  • 1 cup green bell pepper stemmed, seeded, and chopped fine
  • 1/2 cup celery ribs sliced fine
  • 3 tablespoons tomato paste
  • 4 cloves garlic minced ( about a tablespoon)
  • ¼ teaspoon red pepper flakes more if you like it spicy
  • 29 ounces tomato sauce canned
  • 14.5 ounces diced tomatoes canned
  • 1 cup water
  • 1 cup Parmesan cheese grated, plus extra for serving
  • salt and pepper to taste

Instructions

Parboil the Pasta

  • Bring a large pot of water to a boil. Add salt and the macaroni.
    12 ounces elbow macaroni, 1 teaspoon salt
  • Cook briefly until the pasta just begins to soften.
  • Drain, rinse with cold water, drain again, and set aside.

Brown the Beef

  • Add the ground beef to a skillet and cook over medium heat until there is no pink in the meat.
    2 pounds ground beef
    A colander with cooked elbow macaroni sits above a green pot filled with browned ground beef, both placed on a light-colored countertop with a wooden cutting board underneath the pot.
  • Transfer the beef to a bowl and set aside.

Build the Sauce

  • Add olive oil in the now-empty Dutch oven over medium-high heat.
    1 tablespoon olive oil
  • Add the onion, bell pepper, and celery. Cover and cook, stirring occasionally, until softened.
    1 cup onion , 1 cup green bell pepper, 1/2 cup celery ribs
  • Stir in the tomato paste and cook, stirring constantly, until it darkens to a rust color.
    3 tablespoons tomato paste
    A green Dutch oven filled with sautéed chopped vegetables sits on a white surface beside two open cans of tomatoes—one with diced tomatoes and the other with tomato puree. A wooden spoon rests nearby.
  • Add the garlic and red pepper flakes and cook briefly until fragrant.
    4 cloves garlic , ¼ teaspoon red pepper flakes
  • Stir in the tomato sauce, diced tomatoes, water, and reserved ground beef.
    29 ounces tomato sauce, 14.5 ounces diced tomatoes, 1 cup water
    A green pot of tomato-based meat sauce with peppers sits beside a colander of cooked macaroni pasta on a white surface.
  • Bring to a gentle simmer, cover, and cook over low heat, stirring occasionally, until the vegetables are fully tender.

Finish the Dish

  • Remove the pot from the heat and stir in the partially cooked pasta.
  • Cover and let sit until the pasta finishes cooking and is tender. This should take about 15 minutes.
  • Stir in the Parmesan cheese.
    1 cup Parmesan cheese
  • Season with salt and pepper to taste and top with more Parmesan.

Nutrition

Serving: 1serving | Calories: 564kcal | Carbohydrates: 44g | Protein: 32g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1118mg | Potassium: 961mg | Fiber: 4g | Sugar: 8g | Vitamin A: 811IU | Vitamin C: 30mg | Calcium: 223mg | Iron: 5mg
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