This delicious dish—known as “American chop” in diner-ese—is similar to the all-American classic chili mac.
Yield: serves 6
- 3 tbsp. olive oil
- 3 tbsp. butter
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, cored, seeded, and finely chopped
- 1 lb. ground beef
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. crushed red pepper flakes
- Salt and pepper, to taste
- 1 (28-oz.) can whole peeled tomatoes
- 2 (15-oz.) cans tomato sauce
- 2 tsp. sugar
- 1⁄4 tsp. ground cinnamon
- 1 lb. dried elbow macaroni
- Heat olive oil and butter in a large pot over medium-high heat. Add onion and bell pepper and cook until softened, 8–10 minutes. Add ground beef, garlic powder, onion powder, paprika, red pepper flakes, and salt and pepper to taste. Cook, stirring occasionally, until lightly browned, 5–6 minutes. Add whole peeled tomatoes (with their juice), crushing them with your hands before adding. Add tomato sauce, sugar, and cinnamon and stir well. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce has thickened, 45–50 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add macaroni; cook until soft, about 10 minutes. Drain macaroni and rinse with cold water. Transfer macaroni to the pot with the sauce; stir well. Season with salt and freshly ground black pepper to taste. Cook, stirring occasionally to meld the flavors, about 10 minutes more.