What is your go-to recipe for a busy week, the one you can make with your eyes closed at 7 PM when everyone is clamoring for dinner? American Chop Suey is exactly that—the dish Americans have perfected since the 50s without ever feeling the need to complicate it. Ground beef, macaroni, tomato sauce. Simple. Effective.
In the bowl, the sauce is a deep brick red, almost orange where it clings to the sides. The macaroni doesn’t float in it—they have absorbed it, becoming one with it. It smells of onions melted in beef fat, and tomato slightly caramelized on the edges of the pot. One spoonful, and the pasta is dense, supple, and coated. Not sophisticated. But hard to stop eating.
Why you’ll love this recipe
Ingredient Notes
Everything you need for a complete family meal: ground beef, macaroni, vegetables, and a good can of tomatoes.
- Ground beef : Go for at least 15% fat content. 5% gives a sandy result that sticks to the roof of your mouth. The fat melts into the sauce and gives it body—it’s the real flavor enhancer here, not the spices.
- Elbow macaroni : The shape really matters. Short elbow macaroni catches the sauce both inside and out. Fusilli will work, but you lose that effect where each piece of pasta is a little sauce capsule.
- Canned crushed tomatoes : Don’t use fresh ones here; they lack concentrated flavor outside of summer. Two 400g cans with their juice. If you have a tube of tomato paste lying around, a spoonful of it adds depth without changing the texture.
- Green bell pepper : Not red, not yellow. Green. Its slight vegetal bitterness balances the sweetness of the tomatoes and gives this dish its authentic American character. Once melted into the sauce, you’ll barely see it, but you’ll feel its absence if you forget it.
- Garlic and onion : Chop the onion finely enough so it disappears into the sauce—you want its taste, not its texture. The garlic can remain in slightly coarser pieces; it will melt away regardless.
The foundation is everything
Heat a splash of oil in a large pot over high heat. Add the onion and green pepper—they should sizzle when touching the hot surface, that quick crackle confirming the temperature is right. Three to four minutes, until the onion starts to become translucent on the edges. Then the meat. Crumble it directly into the pot and let it brown without stirring too much at first. This prolonged contact with the hot bottom creates a light caramel-colored crust on the beef chunks—that’s where the flavor lives. Once browned, add the garlic, cook for another minute, and move on.
The tomatoes join in
Pour in the crushed tomatoes with their juice, then add the beef broth—about 480ml, or two large cups. Now is the time to season: salt, black pepper, a spoonful of sweet paprika, and a pinch of dried oregano if you have some. Stir while scraping the bottom of the pot well to release all the stuck meat juices—that’s concentrated flavor, don’t leave it behind. The sauce turns an almost luminous orange-red before darkening as it simmers. Bring to a gentle boil.
The pasta cooks right in there
Add the dry macaroni directly into the bubbling sauce. Do not cook them separately. The pasta will absorb the liquid while releasing its starch, which will naturally bind and thicken the sauce—that’s the whole logic of the dish. Reduce to medium-low heat, cover partially, and let cook for 15 to 18 minutes, stirring every five minutes so nothing sticks. You’ll know it’s ready when the pasta is tender and the sauce coats the spoon without being runny.
Taste, adjust, serve
One last taste before serving. Does the sauce lack depth? A spoonful of tomato paste and two more minutes of cooking. Too acidic? A pinch of sugar is enough. Too thick? A splash of broth, nothing more. Serve straight from the pot into deep bowls—they keep it warm longer than flat plates and look more generous. A bit of chopped parsley on top if you have it. That’s all this dish needs.
Tips & Tricks
- Never rinse the pasta in this recipe—neither before nor after cooking. The surface starch is what allows the sauce to cling. If you remove it, the sauce becomes too thin and slides off.
- If you double the quantities for a large group, double the liquid as well but keep the same cooking time. Just check the tenderness of the pasta starting from 15 minutes.
- This dish freezes perfectly in portions. Reheat over low heat with two tablespoons of water in a covered saucepan—it comes back exactly like the first day, without drying out.
Can I use other pasta besides elbow macaroni?
Yes, but elbows remain the best choice—their hollow shape captures the sauce inside and out. Penne rigate or rotini also work well. Avoid long pasta like spaghetti: it doesn’t integrate with the sauce the same way and makes the dish difficult to eat.
How do I reheat leftovers without the pasta drying out?
Add two to three tablespoons of water or broth to the pan, cover, and reheat over low heat, stirring regularly. The pasta continues to absorb the sauce in the fridge, so the next day the dish will be thicker—this is normal, and often tastes better.
Can I prepare this dish in advance?
Absolutely, and it’s even recommended. Prepare it the day before, let it cool completely before refrigerating. The flavors develop even more overnight. Reheat with a splash of liquid to regain the right texture.
How do I prevent the pasta from absorbing all the sauce and sticking to the bottom?
Stir every five minutes during cooking and make sure never to turn the heat too high once the pasta is added. If you see the liquid disappearing too fast before the pasta is cooked, add a little warm broth—never cold water, which would stop the cooking process.
Does this dish freeze well?
Yes, in individual portions in airtight containers for up to two months. Thaw in the refrigerator overnight, then reheat gently with a little liquid. The texture of the pasta will be slightly softer after freezing, but the taste remains intact.
Can I add extra vegetables?
Yes, no problem. Sliced mushrooms, diced celery, or zucchini work well—add them at the same time as the onion and pepper. Spinach can be stirred in at the very end, two minutes before serving, so it doesn’t overcook.
American Beef Chop Suey
American
Main course
The quintessential American family dish: ground beef, macaroni, and tomato sauce cooked together in one pot. Ready in 45 minutes, even better the next day.
Ingredients
- 600g ground beef (15% fat)
- 300g elbow macaroni
- 800g canned crushed tomatoes (2 × 400g with their juice)
- 480ml beef broth (2 cups)
- 1 large green bell pepper, finely diced
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp sweet paprika
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp ground black pepper
- A few sprigs fresh parsley (for serving)
Instructions
- 1Heat the oil in a large pot over high heat. Add the onion and green pepper; sauté for 4 minutes until the onion is translucent.
- 2Add the ground beef and brown it, crumbling it with a spoon. Do not stir too much at first to allow a crust to form.
- 3Stir in the minced garlic and cook for 1 additional minute while stirring.
- 4Add the tomato paste, crushed tomatoes with their juice, and the broth. Mix well, scraping up the bits from the bottom of the pot.
- 5Season with paprika, oregano, salt, and pepper. Bring to a boil.
- 6Pour the dry macaroni directly into the pot. Reduce to medium-low heat, cover partially, and cook for 15 to 18 minutes, stirring every 5 minutes.
- 7When the pasta is tender and the sauce is coating, taste and adjust the seasoning. Serve in deep bowls with chopped parsley.
Notes
• Storage: Keeps for 4 days in the refrigerator in an airtight container. Reheat over low heat with 2-3 tablespoons of broth or water.
• Freezing: Can be frozen for up to 2 months in individual portions. Thaw in the refrigerator before reheating.
• Vegetable variant: Add sliced mushrooms or diced celery with the onion and pepper to enrich the dish without changing the technique.
Nutrition Facts (per serving, estimated)
| 445 kcalCalories | 28gProtein | 43gCarbs | 16gFat |
