American Chop Suey

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:

TOOLS

• 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. 

 DIRECTIONS 

1. 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. 
2. When meat is cooked through, add the marinara sauce. Add salt and pepper to taste, as well as any basil or oregano. 
3. Stir in the tomato paste. Cover and let simmer over medium heat to thicken. 
4. Meanwhile, bring salted water to boil in pasta pot and cook pasta according to box directions. 
5. Drain pasta and return to pasta pot. Add the sauce and combine. 
6. Serve with freshly-grated parmesan cheese on top.