Ingredients:

  • 2 Tbsp Olive Oil (or neutral oil)
  • 5 lb Ground Beef (80/20 blend recommended)
  • 1 medium Yellow Onion, diced
  • 1 medium Green Bell Pepper, diced
  • 4 large Garlic Cloves, minced
  • 3 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1 Bay Leaf
  • 1 tsp Salt (Kosher or sea)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 cup Beef Stock (low-sodium)
  • 28 oz can Canned Crushed Tomatoes
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Brown Sugar (or granulated)
  • 12 oz Elbow Macaroni (or Ditali pasta)
  • 1 cup Sharp Cheddar Cheese, shredded

Instructions:

  1. Prep Aromatics & Water: Dice the onion and green pepper. Mince the garlic. Set a large pot of salted water to boil for the pasta.
  2. Brown the Beef: Heat olive oil in the Dutch oven over medium-high heat. Add ground beef and break it up. Cook until deeply browned and no pink remains (about 8–10 minutes).
  3. Drain Fat: Drain off the excess fat from the pot. This is vital for a clean sauce and flavour, not just grease!
  4. Sauté Aromatics: Reduce heat to medium. Add the diced onion and green pepper to the beef. Sauté for 5–7 minutes until the vegetables have softened slightly (sweated).
  5. Build Umami: Stir in the minced garlic, dried oregano, thyme, and bay leaf. Cook for 1 minute until fragrant.
  6. Concentrate Tomato Flavour: Stir in the tomato paste. Cook, stirring constantly, for 2–3 minutes until the paste darkens slightly. This removes the raw, metallic tomato flavour.
  7. Simmer the Sauce: Pour in the beef stock, crushed tomatoes, Worcestershire sauce, and brown sugar. Bring to a simmer, then reduce the heat to low. Cover the pot loosely and let the sauce gently bubble away for 20 minutes to meld the flavours. Stir occasionally to prevent sticking.
  8. Cook Pasta: While the sauce simmers, cook the elbow macaroni in the boiling salted water according to package directions, aiming for al dente (slightly firm to the bite).
  9. Drain Pasta: Drain the pasta immediately in a colander and set aside.
  10. Combine and Season: Remove the bay leaf from the sauce. Stir the drained macaroni directly into the meat sauce. Mix thoroughly until the pasta is coated.
  11. Finish with Cheese: Stir in half of the shredded Cheddar cheese until melted and smooth. Check the seasoning and add more salt or pepper as needed.
  12. Rest and Serve: Allow the Chop Suey to rest off the heat for 5 minutes. Serve immediately, topping each portion with a sprinkle of the remaining shredded Cheddar. Bob's your uncle!