New England Chop Suey

Recipe by garden_cook
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add hot water to a large pan. I like to add to my pasta water heavy salt, dried oregano and a splash of EVOO. Bring to a boil and add elbows, cook to al dente 9 minutes. Drain pasta and return to pan, set aside.
  • While pasta is cooking chop up a large cup of onions, a cup of mushrooms and garlic to preference.
  • In a large skillet over medium heat, add the onions and half a tbs of EVOO. Soften onions, then add beef. When beef is nearly browned add mushrooms then garlic.
  • Simmer for 2 minutes (enough to mix semi evenly) then strain off excess fat. Add meat mixture to the pan with your pasta and return to low heat.
  • Add the can of crushed tomatoes and 2 cans of condensed soup. Add one soup cans worth of water and keep on low heat 10-15 minutes simmering gently but not sticking. Spice. I salt and pepper generously and add about 1/2 teaspoon cayenne pepper. I like to add a teaspoon of sugar to neutralize the acidity of tomatoes.
  • Serve on a cold day.
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