It's comfort food at its best: pasta, sauce, veggies and hamburger. Here in New England, the dish is known as American chop suey.
Here's my recipe:
- Saute pan
- Pasta pot
INGREDIENTS (Serves 4-5, or 2 with next-day leftovers)
- 1 lb. box of pasta (I use fusilli but classic versions use macaroni)
- 2 cups of marinara sauce, your own recipe or favorite store brand
- 1/2 lb. ground beef or lean turkey
- 1 onion, diced
- 1 green pepper, diced
- 2 cloves minced garlic
- 1 TB tomato paste
- Grated parmesan, to taste
- Salt and pepper, to taste
- When in season, chopped, fresh basil is a must addition. In winter, I substitute a tsp. dried oregano.
* NOTE: You can dress up this basic recipe by adding any veggies from your kitchen: chop up half a zucchini or a carrot or two.
- Saute the onion and green pepper in olive oil for 3-4 minutes to soften, then add the ground meat and garlic. Using a wooden spoon or spatula, break up large chunks of the meat so it cooks as small crumbles.
- When meat is cooked through, add the marinara sauce. Add salt and pepper to taste, as well as any basil or oregano.
- Stir in the tomato paste. Cover and let simmer over medium heat to thicken.
- Meanwhile, bring salted water to boil in pasta pot and cook pasta according to box directions.
- Drain pasta and return to pasta pot. Add the sauce and combine.
- Serve with freshly-grated parmesan cheese on top.