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  • 1 pound lean ground beef
  • 1 medium onion, chopped (about 1 cup)
  • 2 celery ribs, chopped (about 1 cup)
  • 1 -- (14 1/2-ounce) can diced tomatoes
  • 1 1/2 cups jarred tomato-based pasta sauce
  • 1/2 cup water
  • 1 tablespoon tomato paste
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 8 ounces uncooked elbow macaroni (2 cups)


  1. 1. Heat a large nonstick skillet over medium-high heat. Add beef, onion and celery; cook, mixing occasionally with a large spoon to break up meat, until beef is browned and onion is softened. Add tomatoes, pasta sauce, water, tomato paste, salt and pepper. Cover and simmer 15 minutes.
  2. Cook macaroni according to package directions; drain and transfer to a large bowl.  Add sauce and toss to combine.

Recipe by Jean Kressy.


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The recipe was originally published as American Chop Suey on

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