top of page
  • Writer's pictureByrne-McKinney

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.



bottom of page