My friend Rachel was talking about this dish on Facebook and I suddenly decided I had to make it. I also went down a rabbit hole reading about it – it’s called many names in different regions, including those as weird as American Chopped Suey.
I deviated from her recipe by adding some cheese, and using fresh mushrooms (and a splash of broth to make up for the canned mushroom liquid). So good!
4 oz elbow macaroni, cooked
1 lb ground beef (used lean, grass-fed)
1 med onion, chopped (about ½ cup)
2 cups sliced celery (used closer to a cup)
½ cup tomato sauce
1/2 a package sliced cremini mushrooms
1 can (14 ½ oz) tomatoes
1 tsp salt and a bit of pepper
about 4 oz mozzarella, plus 1-2 tbsp parmesan
1 tbl Worcestershire sauce
1 tbl Dijon
2 tsp paprika
Cook and stir ground beef and onion in dutch oven (pot or largest saucepan) until meat is brown and onion is tender. Drain off fat.
Stir in celery, tomato sauce, mushrooms (with liquid), tomatoes, salt, pepper, Worcestershire sauce, Dijon, and paprika. Cover; simmer 30-45 minutes.
Add cooked pasta along with 2 oz mozarella cheese and stir in. Top with remaining cheese. Cover and let sit a couple more minutes.
