Ingredients:

  • 2 Tbsp Olive Oil (or neutral cooking oil)
  • 5 lb Lean Ground Beef (85-90%)
  • 1 large Yellow Onion, diced
  • 1 medium Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 2 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Dried Italian Seasoning
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • 2 cups Beef Broth or Stock (Low-sodium preferred)
  • 28 oz can Crushed Tomatoes (794 g)
  • 1 whole Bay Leaf
  • 1 tsp Granulated Sugar
  • 12 oz Elbow Macaroni (or Ditali pasta)

Instructions:

  1. Prep Aromatics: Dice the onion and green pepper. Mince the garlic. Set aside.
  2. Brown the Beef: Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and break it up with a spoon. Cook until fully browned, about 6–8 minutes.
  3. Drain Excess Fat: Tilt the pot and carefully spoon or pour off any accumulated fat. Leave about 1 Tbsp of fat for flavour.
  4. Sauté Aromatics: Add the diced onion and green pepper to the beef. Reduce heat to medium and cook until the vegetables soften (translucent), about 5–7 minutes.
  5. Add Garlic and Spices: Stir in the minced garlic, salt, pepper, and Italian seasoning. Cook for 1 minute until fragrant.
  6. Cook the Tomato Paste: Push the meat mixture aside, creating a small well. Add the tomato paste and cook it directly against the hot base of the pot for 2 minutes, stirring occasionally. This concentrates the sweetness and removes metallic flavour.
  7. Deglaze and Add Liquid: Stir in the Worcestershire sauce, scraping up any browned bits from the bottom. Pour in the beef broth, crushed tomatoes, bay leaf, and sugar. Stir well to combine.
  8. Simmer: Bring the mixture to a low boil, then reduce the heat immediately to low. Cover the pot and simmer gently for 30 minutes, stirring every 10 minutes to prevent sticking.
  9. Cook the Macaroni: While the sauce simmers, cook the elbow macaroni in a separate large pot of salted boiling water according to package directions, typically until al dente (slightly firm).
  10. Drain and Rinse: Drain the pasta thoroughly. You may rinse the pasta quickly to stop the cooking and remove excess starch.
  11. Final Blend: Remove the bay leaf from the sauce and discard it. Add the drained macaroni directly into the sauce. Stir gently until everything is evenly coated and heated through.
  12. Rest and Serve: Remove from heat, cover, and let the American Chop Suey rest for 5–10 minutes. This allows the pasta to absorb some of the sauce, thickening the consistency. Serve hot.