In a large pot, bring water to a rolling boil, adding a generous pinch of salt for flavor. Once boiling, add the elbow macaroni and cook according to package directions, about 8-10 minutes, until al dente. Drain and set aside.

In a separate large skillet or pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for about 4 minutes until translucent and fragrant. Then, add the minced garlic and cook for an additional minute.

Increase the heat slightly and add 1 pound of ground beef to the skillet. Cook until browned, approximately 5-7 minutes. Drain excess fat if necessary.

Introduce 1 diced green bell pepper to the beef mixture, stirring well to combine. Cook for an additional 5 minutes until the bell pepper has softened.

Stir in diced tomatoes, tomato sauce, tomato juice, and tomato paste. Blend thoroughly with the beef and veggies. Add sugar, oregano, basil, salt, and black pepper, heating gently.

Finally, add the drained elbow macaroni, stirring to coat evenly. Let the American Chop Suey simmer for a few minutes before serving warm.