This is a version of macaroni and beef we called American Chop Suey back in New England when I was growing up. It has different names in different parts of the country.
Nana's Macaroni and Beef
Ingredients
1 16-oz package of elbow macaroni
1 lb ground beef
1 can stewed tomatoes, drained (chop larger pieces and remove any hard stem ends)
1 jar spaghetti sauce (1 lb 10 oz) Your choice of flavor
1/2 cup chopped sweet onion
1 sweet green pepper, seeded and chopped
Olive oil
2 tablespoons brown sugar
Salt
Spaghetti type seasonings that you prefer (we use Herbs de Provence)
Directions
1) Cook macaroni according to package directions. Drain and rinse in hot water so they don't stick together.
2) While past is cooking, prepare onions, pepper, and tomatoes.
3) In large Dutch oven size pan, brown ground beef. When completely cooked, strain and rinse under hot water (to remove extra fat) and set aside to drain.
4) Wipe out any fatty beef crease left in pan, and heat 1-2 tsp olive oil. Saute onions and pepper until translucent.
5) Add tomatoes, ground beef, spaghetti sauce and brown sugar to pan, reduce heat to medium and cover. Cook 7-10 minutes until heated through and the flavors blended.
6) Remove pan from heat, add macaroni. Mix thoroughly.
Serve with shredded cheese and French or Italian bread.
Can be frozen in individual snack size containers. Defrost in microwave 4 minutes, then heated. Or thaw in refrigerator for 8 hours.
Comments