Chop Suey (Boston)

This delicious dish - known as "American chop" in diner-ese - is similar to the all-American classic chili mac.

3 Tbsp. extra-virgin 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. ground paprika
1 tsp. crushed red pepper flakes
sea salt
black pepper, freshly ground
1 (28 oz) can whole peeled tomatoes
2 (15 oz) cans tomato sauce
2 tsp. sugar
¼ 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 black pepper, freshly ground to taste. Cook, stirring occasionally to meld the flavours, about 10 minutes more.

Makes 6 servings.