Based on a recipe from Guy Fieriï¿½s book, Diners, Drive-ins and Dives: an All-American Road Tripï¿½With Recipes! This celebrates Red Arrow Diner in Manchester, New Hampshire, a landmark diner established in 1922.
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 1 green bell pepper, stemmed, seeded, and chopped
- 2 garlic cloves, minced
- 1 lb ground beef
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon ground black pepper
- kosher salt
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can tomato sauce
- 1⁄4 cup tomato paste
- 2⁄3 cup tomato juice
- 1 pinch sugar
- 1 lb elbow macaroni
- In large pot over medium heat melt butter. Add onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic for about 1 minute. Stir in ground beef and cook, stirring and breaking up meat chunks with a spoon. Cook until meat is done, about 7 minutes until no longer pink. Toss herbs and pepper over the meat mixture, add salt to taste, and stir until well mixed.
- Add canned tomatoes with their juices, tomato sauce, tomato paste, and tomato juice. Add sugar to taste. Simmer gently while you prepare the pasta.
- Bring a large pot of salted water to the boil over high heat. Add macaroni and cook until al dente, stirring occasionally. Drain the macaroni and add to the chop suey.
- Serve hot.