 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | pound | Beef, ground, 5% fat | 1/2 | small | green pepper, finely chopped | 1/4 | cup, sliced | Onion, chopped | 1 | tablespoon | tomato paste | 1 1/3 | fliud ounces | tomato juice | 1/4 | ounce | diced tomatoes (14.5 ounce can) | 1/4 | can, 15 oz (303 x 406) | tomato sauce, use 15 oz can | 3/4 | tablespoon | Margarine, regular, stick | 1/4 | teaspoon | oregano, dried | 1/4 | teaspoon | basil, dried | 2 2/3 | dash | black pepper, ground | 1 7/8 | dash | salt, to taste | 1 1/8 | cups elbow shaped | elbow macaroni | 1/2 | clove | garlic minced | 1/8 | teaspoon | sugar, to taste |
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Steps
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Sequence
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Step
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| | 1 | Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot. Serves 8 |
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