Mom's American Chop Suey

16 ounces elbow macaroni
2 tablespoons vegetable oil
2 tablespoons butter
1 large onion, chopped, about 1 1/2 cups
1 green bell pepper, chopped, optional
1 1/2 to 2 pounds ground beef, lean, about 85% to 90%
2 cloves garlic
1 teaspoon garlic powder
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste
1 teaspoon sugar
1/2 teaspoon ground black pepper
salt, to taste

How to make it :

Cook the macaroni in boiling salted water following the package directions. Drain in a colander and rinse under hot water. Set aside.
In a large deep skillet or saucepan, heat the vegetable oil and butter over medium heat.
Add the onion and bell pepper, if using. Cook, stirring until onion is softened and edges are lightly browned.
Add the ground beef and cook, stirring and breaking up, until cooked through and no longer pink.
Add the garlic and garlic powder and cook, stirring for 1 to 2 minutes longer. Stir in the crushed tomatoes and diced tomatoes, the tomato sauce and paste, sugar, and pepper. Cook, stirring, until the sauce mixture begins to boil. Taste and add salt, as needed. Simmer for 5 to 10 minutes.
Add the drained macaroni to the sauce, mix well, and heat through.