God Save the Child ch. 17

"When I got really hungry, I never thought about coq au vin or steak Diane.  I wondered why that was, but I had trouble concentrating because I kept thinking about the American chop suey my mother used to make and how I felt after I had eaten it."  

That, my friends, is the definition of comfort food.  I'm stretching the cookbook rules here because Spenser didn't make it, didn't eat it, and as it turns out later didn't even have a mother to make it, but I had to include it.

1 lb. lean Ground beef
1 onion
2 stalks celery, thinly sliced
1 green pepper cored, seeded and chopped
28 oz. can whole tomatoes
15 oz. can tomato sauce
1 lb. box Elbow macaroni

In a fry pan cook hamburger, onion, and celery until meat is browned and the veggies are limp but still have some crunch left. Drain off the grease. 

Crush tomatoes by hand over the pan, pour in the juice from the can and the tomato sauce. 

Add whatever spices you are comfortable with. I use salt, pepper, Italian seasoning, a pinch of allspice and a small handful of crushed red pepper flakes. My mother would not have approved.

Bring to a boil and simmer for five minutes.

Meanwhile, bring five quarts of water to a boil, add the macaroni, and cook for five minutes. The pasta should be semi-soft but not thoroughly cooked. Drain, return to pot and add the contents of the other pan. Gently simmer for five minutes to finish cooking the macaroni and to let it absorb the liquid.

Remove from heat, cover the pot, and put it to the side. I find that letting it sit for at least a half hour lets the flavors really come together.