Pam's American Chop Suey
YIELD 6 - 8 servings
This is a regular in our family rotation and one of Tommy’s favorite (included here at his request!). Simple and quick on a weeknight. Don’t be put off by the starring role of the McKinney family’s favorite condiment…ketchup! This is truly the secret sauce! One recipe serves 6-8 – but it can be scaled up or down.
¾ Lb ground beef
¾ Lb ground pork or sweet sausage removed from casings)
2 T. Allspice
4 large garlic cloves, crushed
1 large onion, chopped medium
2 c. Ketchup (add more if needed to create a thick gravy-like consistency)
¼ c. Dijon mustard
4 sprigs fresh Rosemary, leaves chopped fine
1 Lb. (one box dry) rotini, cavatelli or macaroni, cooked al dente
2 c. shredded sharp cheddar or gruyere
In a deep, oven proof skillet or Dutch oven, sauté ground meat w/onion, garlic and Allspice until meat is cooked through and onions are softened.
Add ketchup, mustard and rosemary and stir to combine – should have the consistency of a thick bolognaise – add more ketchup, if needed and/or mustard if it seems too sweet.
Stir in cooked pasta until well combined.
Cover top completely with shredded cheese.
If serving immediately, run under broiler until cheese is golden.
If serving later (keeps well overnight in the fridge), let come to room temperature and reheat, uncovered in a 350 degree oven for 30-40 minutes or until warmed through and cheese is golden.