Mix well.Ĭook the macaroni according to package directions, typically 10 to 12 minutes, until al dente. Add the meat mixture and the marinara sauce. If desired, remove the meat mixture from skillet and sauté the chopped bell pepper until tender. It is not necessary to brown the meat, but doing so will add more flavor. Add about a tablespoon of salt to the boiling water before adding the pasta.Īdd the ground beef to the onion and sauté until cooked. Start heating the water (about 3 quarts/3 liters) to cook the pasta. Heat the oil in a large skillet and sauté chopped onion until it changes to a rich golden color, 20 to 30 minutes, reducing the heat to low if necessary toward the end of caramelization. Parmesan or Romano cheese for garnish Directions: ½ large or 1 medium (10 to 11 oz./280 to 310 g) onion choppedĢ cups (9 oz./255g) elbow macaroni or other small dry pasta My Italian mother made it often and it wasn’t until I figured out she caramelized the onions that I was able to duplicate her recipe. According to Wikipedia, it got the chop suey name because it was once made with rice, a base ingredient in Chinese cuisine. The origin is obviously Italian, being made with macaroni and ragù. In New England we called it American Chop Suey. Yet another person says it’s beef-a-roni. A friend from Texas said his mother made it with bell peppers and called it s’ghetti and beef. One person from Cajun country said it is called goulash there. It is probably made throughout the United States with different variations and called by different names. I grew up with my mother’s American Chop Suey. It is not a sensational recipe, but it is delicious comfort food. She was not a great cook, but this is one of my favorites. Her recipes would be lost if not written down. One of my relatives asked me to document my mother’s recipes because she died more than 20 years ago.
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