American Chop Suey (Cook's Country) - Healthy Version

By zircon50

This recipe is the type of “one-pot meal” that our busy young people (and men) like to cook.

Ingredients

• 12 oz. (3 cups) elbow macaroni
• Salt and pepper
• 3 tbs. vegetable oil
• 2 lbs. lean ground beef
• 1 large onion, chopped fine
• 1 green bell pepper, chopped fine
• 2 celery ribs, chopped fine
• 2 tbs. tomato paste
• 4 garlic cloves, minced
• 1 (29-oz.) can tomato sauce
• 1 (14.5-oz.) can diced tomatoes
• 1 cup water
• 1 oz. Parmesan cheese, grated (1/2 cup), plus extra for serving

Preparation

Step 1

1. Bring 4 qts. water to boil in Dutch oven. Add pasta and 1 tsp. salt and cook for 3 min. Drain and rinse pasta with cold water. Drain again and set aside.

2. Heat 2 tbs. oil in now-empty Dutch oven over med.-high heat until just smoking. Add beef, 1 tsp. salt, and ½ tsp. pepper and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 min. Transfer meat to bowl.

3. Heat remaining 1 tbs. oil in now-empty Dutch oven over med.-high . until shimmering. Add onion, bell pepper, and celery and cook, covered, stirring occasionally, until vegetables soften, about 5 min. Add tomato paste and cook, stirring constantly, until rust-coloured, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato sauce, tomatoes, water, cooked ground beef. Bring to simmer and cook, covered, over low heat, stirring occasionally, until vegetables are softened, about 15 minutes.

4. Off heat, stir in reserved pasta, cover, and let sit until pasta is tender, about 10 minutes. Stir in Parmesan. Season with salt and pepper to taste. Serve, passing additional Parmesan separately.