1. In a very large skillet, heat the olive oil. Add the chopped celery and cook a few minutes. Add the cut-up green bell pepper, and cook a few more minutes. Add the onion and continue to cook until celery, peppers, and onions are tender, about 5 minutes. Add the minced garlic and mix into the vegetables. Then add the ground beef, breaking up with a wooden spoon. Continue to cook until the ground beef is browned, about another 5 minutes, mixing the beef up with the vegetables. Sprinkle the mixture with the sugar, basil, oregano, and parsley and mix. Add the stewed tomatoes, juices and all. Add salt and pepper, to taste. Let simmer, covered, stirring occasionally. 2. Meanwhile, cook the elbow macaroni, according to the directions on box, in a very large saucepan. But, don't overcook. The macaroni should be al dente, because it will continue to cook a little when added to the beef/vegetable mixture. Drain pasta and put back into the large saucepan in which it was cooked. 3. Very carefully, add the beef and vegetable mixture, juices and all, to the drained pasta in the large saucepan. Mix well and keep heated, covered, stirring occasionally, on a very low heat. 4. When ready to serve, just put the pot of "American Chop Suey" along with bowls in the middle of the table, so everyone can help themselves. Serve with a basket of good Italian bread and butter. ---------------------------------------------------------------------------
Nutrition
Ingredients
