Ingredients:
- Tablespoon olive oil
- lbs ground beef (85/15 or 90/10)
- medium yellow onion, diced
- medium green bell pepper, diced
- cloves garlic, minced
- teaspoon dried oregano
- teaspoon dried basil
- teaspoon salt
- ½ teaspoon black pepper
- (28-ounce) can diced tomatoes, undrained
- (15-ounce) can tomato sauce
- cups beef broth (or water)
- ounces uncooked elbow macaroni
- Tablespoon Worcestershire sauce
- ½ cup shredded Cheddar Cheese (Optional for topping)
Instructions:
- Heat oil in a large, deep pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess fat.
- Reduce heat to medium. Add the diced onion and green pepper to the beef. Sauté until softened (about 5–7 minutes). Stir in the minced garlic and cook for one minute until fragrant.
- Stir in the oregano, basil, salt, and pepper. Cook for 30 seconds. Pour in the diced tomatoes (with juices), tomato sauce, and Worcestershire sauce. Stir well to combine.
- Pour in the beef broth. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture up to a gentle boil.
- Once boiling, add the uncooked elbow macaroni. Stir immediately and thoroughly to prevent sticking.
- Reduce heat to low, cover the pot loosely, and simmer for 15–20 minutes, stirring every 5 minutes until the pasta is tender and the liquid is mostly absorbed, resulting in a thick, saucy consistency.
- Remove from heat. Let the Chop Suey sit, covered, for 5 minutes to allow the sauce to thicken further. Taste and adjust seasoning (salt/pepper) as needed. Serve hot, topped with cheese if desired.