Page 38 - 201415_TOH_Cookbook

KELLY’S AMERICAN
CHOP SUEY
COOK FAMILY, SALEM, MA
INGREDIENTS
Serves 6
3 tablespoons olive oil
1 medium yellow onion, finely chopped
1 green bell pepper, finely chopped
1 pound ground beef (approximately 80% beef to 20% fat)
8 ounces bulk hot Italian sausage 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon paprika 2 teaspoons crushed red pepper flakes Salt Ground black pepper 1 (28-ounce) can whole peeled tomatoes 2 (15-ounce) cans tomato sauce 2 tablespoons tomato paste 1 1/2 teaspoons sugar 1/4 teaspoon ground cinnamon 1 (16-ounce) box elbow macaroni Grated Parmesan cheese Buttered sourdough toast, for serving
(optional)
“This recipe has been tweaked to have a special kick that’s perfect for fall football games. It’s to be enjoyed on weekend afternoons starting on opening day. Some advice: While crushing canned tomatoes with your hands to break them up, WEAR AN APRON.” Kelly Cook
ftfttttPREPARATION 1. Heat the oil in a large pot over me- dium-high heat. Add the onion and bell pepper and cook until softened, 8 minutes.
2. Add the beef, sausage, garlic powder, onion powder, paprika, red pepper flakes, and salt and pepper. Cook, breaking up the meat with a wooden spoon and stirring occa- sionally, until the meat is lightly browned, 5 minutes.
3. Using your hands, crush the whole tomatoes over the pot and add them as you go. Stir in the tomato sauce, tomato paste, sugar and cinnamon until well combined. Bring to a boil and lower the heat to a gentle simmer. Cook uncovered, stirring occasionally, until the sauce thickens, about 1 hour.
4. In a pot of boiling, salted water, cook the macaroni for 2 minutes fewer than instructed on the package. Drain and rinse with cold water.
5. Add the cooked macaroni to the sauce and stir to combine. Season with salt and pepper to taste and cook for 10 minutes more. Serve with Parmesan cheese and sour- dough toast.
ttttffTaste of Home – Page 30