American Chopsuey

Tonight was my first experience with Chopsuey. Jim said the taste is authentic for the Glen-Mor Restaurant. I can’t imagine ordering this in a restaurant, but it was easy enough for a weeknight meal.

Servings: 6

   1 oz. ground salt pork
   1 small onion
   2 cloves garlic
   1-1/4 lbs. lean ground beef

   1 can (28 oz.) whole tomatoes
   2 Tbsp. tomato paste
   1/2 lbs. elbow macaroni
   2 Tbsp. salt, divided
   1/2 Tbsp. ground pepper
   2 qt. water

Prepare vegetables
Finely chop the onion and garlic with a knife or in a food processor, set aside.

Sauté vegetables
In a large pan, cook the salt pork over medium heat for 3 to 5 minutes or until the fat is melted and the meat is browned. Add the onions and garlic and sauté for 5 minutes or until tender.

Cook beef
Add ground beef to the pan and brown, breaking-up with a spoon as it cooks.

Add tomatoes
Add tomato paste and stir. Add the whole tomatoes, not drained. Break-up tomatoes with a spoon as they cook. Reduce heat to a simmer and cook uncovered for 30 minutes. Season with 1 Tbsp. salt and 1/2 Tbsp. pepper.

Cook pasta
While meat sauce cooks, bring 2 quarts water and 1 Tbsp. salt to boil in a large pot. Add macaroni and cook until al dente, approximately 8 minutes. Drain and rinse pasta with cold water.

Place approximately 1 cup of cooked pasta in a bowl and top with 1 cup of meat sauce.

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