Start by browning your ground beef in a large skillet or Dutch oven over medium heat. Break it up with your spoon as it cooks. Once browned, toss in your chopped onion and green bell pepper. Cook together for about 5 minutes until the veggies soften and the onion looks translucent. Finally, stir in the garlic and cook for just one minute to bring out its aroma.

Now it’s time to turn up the flavor. Add crushed tomatoes, tomato sauce, oregano, basil, paprika, red pepper flakes, salt, and black pepper into the skillet. Stir everything together until fully combined. Lower the heat and cover the skillet. Allow the sauce to simmer for about 15 to 20 minutes. This gives time for the flavors to meld perfectly.

While your sauce is simmering, boil a pot of salted water and cook your elbow macaroni (or any pasta you prefer) until it’s al dente. Drain it well and set it aside. The key here is not to overcook the pasta since it’ll absorb more sauce later.

Add the cooked pasta directly into the skillet with your sauce. Gently stir until the pasta is evenly coated. If you like things cheesy, sprinkle some shredded cheddar on top and stir it in to melt. Leave the skillet on low for 2 to 3 more minutes to allow everything to come together beautifully.

Spoon your American Chop Suey into bowls and sprinkle with fresh parsley or more shredded cheese if you’d like. Enjoy your hearty, homemade meal hot and fresh!