American Chop Suey

Bring a large pot of well-salted water to a boil. Cook macaroni until just shy of al dente. Drain, rinse briefly under warm water to stop cooking, and set aside.

In a large Dutch oven or deep skillet, heat 1 tbsp olive oil over medium-high. Add the ground beef. Sprinkle with baking soda (if using), 1 tsp kosher salt, and black pepper. Cook for 6 to 8 minutes, breaking up the meat until well browned.

Push the beef to one side. Add 2 tbsp more oil to the empty space. Add onion, bell pepper, celery, and ½ tsp salt. Stir and cook for 5 minutes, scraping up browned bits. Add garlic and cook for 30 seconds.

Stir in the tomato paste and cook for 4 minutes, stirring constantly, until darkened and glossy. Add Worcestershire, Italian seasoning, and red pepper flakes. Stir in crushed tomatoes and broth.

Simmer uncovered for 12 to 18 minutes, stirring occasionally, until thick and darkened. Taste and add more salt if needed.

Stir in the cooked macaroni to heat through. If it looks dry, add a splash of broth or water. Garnish with fresh parsley if desired.