Add the macaroni and cook until al dente. Bring a large pot of salted water to a boil.Add the canned tomatoes with all juice, tomato sauce, Worcestershire, tomato paste, bacon, red pepper flakes and sugar.Add rosemary and basil, season with salt and pepper to taste, and mix well. Cook until browned and no longer pink, about 5- 7 minutes. Add ground beef, breaking up the chunks of meat with a spoon. Add the onion and bell pepper and cook, stirring occasionally until soft, about 5 minutes. Discard the majority of the bacon fat, leaving about 2 tablespoons left in the skillet.Remove from skillet and place on paper-towel lined plate to drain, then chop. Fully cook bacon in a cast iron skillet* on medium heat, about 2-3 minutes per side or until nicely browned.A single pan, of course, makes the recipe easier and involves fewer dishes to clean. If you have another oven-safe pan that’s not a skillet, that’s fine too. You can make this recipe in any large pan or Dutch oven, and transfer it to a Pyrex for the baking portion.
You don’t need one, but you absolutely should get one if you haven’t already. I opt for a splash of water or white wine over tomato juice.I’ve bolded the big differences, you can leave those out for the regular dish. How Are The Ingredients Different from Typical American Chop Suey? The bacon, beef, and vegetables are all cooked/simmered in the skillet and quickly transferred to the oven for the final bake of melted fresh mozzarella and ricotta cheese. I make this recipe in a 12-inch cast-iron skillet for easy transfer from the stove to the oven. The only difference is extra fresh herbs, cream for a creamier touch, bacon, and of course the freshly melted cheese. My recipe is still as simple as any other American chop suey recipe.
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