Let me share one of my most cherished personal recipes with you! Simple ingredients, quick and easy to make, and very economical, but don't let its simplicity fool you. This is one of New England's favorite dishes for a reason, and is sure to put a smile on your face!
RECIPE:
American Chop Suey ~ Established April 25, 1984
This recipe will make enough for a 1 pound box of elbow macaroni
1 28 oz. crushed tomatoes with puree
3 Tablespoons extra virgin olive oil + 2 Tablespoons for the pasta
2 lbs. ground beef. GunBlue490's favorite is antelope or venison.
2 large green bell peppers - chopped
1 very large 4" onion - chopped
1 Tablespoons dried sweet basil
3/4 tsp. dried oregano
3/4 tsp. salt + 1 Tablespoon for the pasta
6 garlic cloves, minced
1 tsp. Worcestershire Sauce
1/4 tsp. crushed, dried red pepper, to taste
2 bay leaves
1 cup water or stock (chicken, beef, or vegetable)
DIRECTIONS:
Brown beef; drain off liquid and fat. Add chopped peppers and onions and cook covered for several minutes until onions begin to soften. Add garlic and remaining ingredients. Cover, bring to simmer for 15 to 25 minutes. Cook pasta in large pot of water with 2 tablespoons salt and 2 tablespoons olive oil, drain. Mix generous amount of recipe with pasta. The full recipe above will combine with one (1 pound) box of elbows.