American Chop Suey

Good comfort food and I love that this recipe cooks the pasta with everything else, but you need a really big pan.  We have a deep 12" pan that we love, but before that, we used a wok. =^)

The America's Test Kitchen Family Cookbook
1hr 5min
Prep Time: 
  • 5 teaspoons vegetable oil
  • 1.5lbs lean ground beef (We've used ground turkey too)
  • 1 onion, chopped medium
  • 1 red bell pepper, chopped medium
  • 1 rib celery, chopped medium
  • 2 garlic cloves, minced
  • 1 tomato sauce (15oz can)
  • 1 diced tomatoes (14.5oz can)
  • 1.5 cups chicken broth
  • 8oz elbow macaroni (2 cups)
  1. Heat 1 teaspoon of oil in 12-inch skillet over medium-high heat until just smoking.  Brown half of the meat, breaking it up with a wooden spoon, for about 5 minutes, then transfer to a medium bowl.  Repeat with 1 more teaspoon and the remaining beef.
  2. Add the remaining 1 tablespoon oil to the empty skillet and return it to medium heat until shimmering.  Add the onion, bell pepper, celery, garlic, and 1/4 teaspoon salt and cook until the vegetables begin to soften, about 5 minutes
  3. Stir in the tomato sauce , tomatoes with their juice, the broth, and the browned beef, scraping up any browned bits. 
  4. Cover, reduce the heat to low, and simmer until the beef and vegetables are tender, about 20 minutes.
  5. Stir in the macaroni and continue to cook over low heat, covered and stirring occasionally, until the macaroni is tender, about 20 minutes.