Ingredients

• 3 tablespoons butter
• 1 medium yellow onion, chopped
• 1 green bell pepper, stemmed, seeded, and chopped
• 2 garlic cloves, minced
• 1 lb ground beef
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• kosher salt
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 1/2 ounce) can tomato sauce
• 1/4 cup tomato paste
• 2/3 cup tomato juice
• 1 pinch sugar
• 1 lb elbow macaroni

Instructions

1. In large pot over medium heat melt butter. Add onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic for about 1 minute. Stir in ground beef and cook, stirring and breaking up meat chunks with a spoon. Cook until meat is done, about 7 minutes until no longer pink. Toss herbs and pepper over the meat mixture, add salt to taste, and stir until well mixed.

2. Add canned tomatoes with their juices, tomato sauce, tomato paste, and tomato juice. Add sugar to taste. Simmer gently while you prepare the pasta.

3. Bring a large pot of salted water to the boil over high heat. Add macaroni and cook until al dente, stirring occasionally. Drain the macaroni and add to the chop suey.

4. Serve hot.