New England Chop Suey

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 medium yellow onion, chopped
• 3 large garlic cloves, minced
• 1 lb ground beef
• 1 lb elbow macaroni
• 1 teaspoon dried parsley
• 1/2 tablespoon kosher salt, to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper, to taste
• 1 (28 ounce) can italian-style crushed tomatoes
• 2 (10 ounce) cans condensed tomato soup
• 10 ounces water, or can of v8 vegetable juice
• 1 teaspoon sugar
• 8 baby portabella mushrooms, sliced

Recipe

• 1 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.
• 2 while pasta is cooking chop up a large cup of onions, a cup of mushrooms and garlic to preference.
• 3 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.
• 4 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.
• 5 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.
• 6 serve on a cold day.