American Chop Suey
Savory sausage and hearty ground beef with tomatoes, garlic and pasta are a winning combination. This pasta dish is a Northern US staple. We all grew up eating this dish in the colder months. It is great leftover too.
Ingredients
- 2 Lbs. Ground Beef
- 5 Italian Sausages I used hot
- 20 Oz Pasta Casserole Elbows, Rigatoni or Penne
- 2.5 Cans of Whole Tomatoes
- 1 Can of Tomato Paste
- 1 Large Onion Roughly Chopped
- 2 Bell Peppers Roughly Chopped
- 3 Cloves Garlic Minced
- 1/2 Tablespoon Garlic Powder
- 1/2 Tablespoon Onion Powder
- 1 Tablespoon oSea Salt
- 1/2 Tablespoon Black Pepper
- 1/2 Teaspoon Celery Salt
- 1/2 Tablespoon Olive Oil
- Grated Cheese for Serving
- Chopped Fresh Basil for Serving
Instructions
- Gather your ingredients
- Cut the peppers, onions, and garlic and set aside.
- Cut the sausage into bite-sized chunks ( I do this to semi-frozen sausages as it is easier to work with them).
- Add the oil to a large frying pan and cook the sausage on medium to medium-high heat until browned.
- Push the sausages to the sides of the pan and ass the ground beef in the middle.
- Cook until the beef is fully browned (no pink).
- Drain the grease from the pan reserving some for frying the vegetables.
- Place the meat mixture into a large pot.
- Add the peppers to the frying pan and cook until they start to glisten then add onions and cook until translucent.
- Add the garlic last and turn down the heat. ( Don’t let the garlic burn)
- Add the tomato paste to the meat mixture and stir.
- When the vegetables are done add them to the pot and stir gently.
- Add the spices to the pot.
- Turn the pot to medium-low and let it simmer for approximately 45 minutes to an hour.
- Cook the pasta and drain well.
- You can add the pasta to the pot or plate separately with the mixture on top.
- Plate with some grated cheese and chopped basil
Notes
In the picture we used penne, however it is traditionally made with elbow macaroni.
Tried this recipe?Let us know how it was!