Up here in New England, we call this "American Chop Suey." I cook a big batch of it in a 6 ½ quart Dutch oven on the stove. I brown 2 lbs. of lean ground chuck with finely chopped garlic, chopped vidalia onion and red pepper flakes. Then I add a 32oz. carton of Swanson beef broth, a 28oz. can of good quality petite diced tomatoes (Hunt's or Cento) with a 28oz can of crushed tomatoes. I add spices like Italian seasoning, bay leaf, black pepper and a couple of Tbs. of soy sauce. I let it simmer for 20 minutes, (covered) then add chopped bell peppers and another chopped vidalia onion. Let simmer (covered) for another 10 minutes then add raw elbow macaroni. Simmer 5 minutes more then turn off the heat and let stand, covered, for 15 minutes. The macaroni absorbs the the broth and comes out perfectly Al dente, along with the pepper and onion.
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Up here in New England, we call this "American Chop Suey." I cook a big batch of it in a 6 ½...