American Chop Suey

Marodi Chifferi Rigati: 400 g

Minced beef: 450 g

Yellow onion: 160 g

Green pepper: 300 g

Carrot: 100 g

Celery stalk: 50 g

Garlic: 1 clove

Canned tomatoes: 400 g

Tomato passata: 500 g

Tomato paste: 2 tbs

Water or beef stock: 250 ml

Dried Mediterranean herb mix: 2 teaspoons

Salt: to taste

Parmesan: as desired

Parsley leaf: for garnish

• Melt the butter in a large, deep pan or pot over medium-high heat.
• Add the minced beef and brown it well on all sides before adding the vegetables.
• Once the meat is browned, add the chopped onion, green pepper, carrot, and celery.
• Sauté everything together with the meat for at least 5 minutes until the vegetables soften.
• Then add the chopped garlic and continue to sauté all the ingredients for another 1-2 minutes.
• Add the tomato paste, canned tomatoes, tomato passata, water or beef stock, herbs, and salt. Mix everything well and reduce the heat to medium.
• Let the sauce simmer for about 20 minutes, stirring occasionally.
• Meanwhile, bring salted water to a boil in a large pot and cook the pasta according to the instructions on the package.
• When the pasta is cooked, drain it and immediately transfer it to the sauce.
• Stir all the ingredients well and cook the American chop suey for an additional 5 minutes to allow the flavours to combine.
• Serve hot, sprinkled with grated Parmesan and fresh parsley for garnish, if desired.

Carbohydrates: 47.6 g

Proteins: 23.6 g

Fats: 13.3 g