American Chop Suey

If this doesn’t sound familiar to you, you’ll likely recognize it as goulash or macaroni and beef. Whatever it’s called in your region it’s an all-time favorite that tastes even better the next day, so don’t be afraid to make more than you think you will eat at one sitting. You can reheat it in a microwave, or heat a tablespoon or so of butter or olive oil in a frying pan and add the leftovers, stirring it around until it is hot and, if you like, a little crispy.

 

American Chop Suey is a great dish with which to improvise. Maybe you will want to add chopped celery or green or red pepper when you cook the garlic and onion. Maybe you will want to omit the onion. The seasonings are suggestions; try thyme, bay leaf, add what you like, taste it, and adjust according to your preferences. Choose whichever hefty pasta shape appeals to you.

 

For another variation, try mixing in 1 to 2 cups of shredded mozzarella cheese and instead of the final cooking in a pot, bake in a buttered casserole dish at 350º F for around 45 minutes.

 

SERVES 6 TO 8

 

Ingredients:

1 pound pasta; elbows or penne (you need a pasta shape with heft to hold up to the meat sauce)

 

2 tablespoons olive oil

1 small onion, chopped

2 garlic cloves, minced

 

¾ pound ground beef or sausage with casing removed

 

1 28 ounce can chopped tomatoes

2 teaspoons dried basil

2 teaspoons dried oregano

¼ teaspoon crushed red pepper flakes

Salt & freshly ground black pepper

 

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Instructions: 

▪ Fill a large pot with 4 quarts of cold water, cover it and bring to a full boil. Add salt to taste.

 

▪ Add the pasta all at once, stir it to get it uniformly cooking, and set a timer for the recommended time on the package. A minute or so before the end time taste a piece of pasta for doneness. You’re looking for just a bit of resistance as you bite into it; not too hard and not too soft, but “al dente” or “to the tooth”. When the pasta is done, drain it and set it aside.

 

▪ Add the oil to a large frying pan and cook the onion and garlic on low heat about 5 minutes, stirring occasionally, until the onion becomes translucent but not browned.

 

▪ Add the ground beef or sausage and cook, breaking it up unto chunks and stirring occasionally until it is brown all over.

 

▪ Add the tomatoes and seasonings. Reduce the heat to low and simmer, stirring occasionally, about 10 minutes.

 

▪ Mix the sauce and the pasta together in a large pot over low heat, and cook, stirring occasionally, about 15 minutes.