Fusion Slumgullion - cooking recipe

Ingredients

1 1/2 lbs ground chuck, browned and drained
16 ounces macaroni noodles, dry weight
10 ounces condensed tomato soup
30 ounces chicken broth, canned
15 ounces diced tomatoes, canned, with juice
2 large celery ribs, diced
2 medium onions, chopped
1 large green bell pepper, diced
1/2 cup parmesan cheese, freshly grated
3 teaspoons kosher salt, divided
1/2 teaspoon seasoning salt
1/2 teaspoon ground black pepper, from a can
1 tablespoon chili powder
6 ounces tomato paste
2 teaspoons Italian spices (see directions)
3 tablespoons olive oil
5 quarts water

Preparation

In a large skillet, over medium-high heat, pour in the olive oil and sautee the onion, bell pepper, and celery until it begins to get tender, (about 12 minutes), then set it off the heat.
In a large cooking pot, over high heat, boil the dried pasta, uncovered, in the 5 quarts of water and one teaspoon of the kosher salt until it reaches slight tenderness, (au dente). It is best to get the water boiling before adding in the pasta. Once the pasta boils, it should take about 10-12 minutes to achieve the desired tenderness but you must check it frequently by tasting it near the end of the cooking time. Once it is done, drain it and \"shock\" the pasta in ice cold water and then re-drain it. This keeps the pasta from becoming mushy later on.
In a large cooking pot, over low heat, Mix together the browned and drained burger, the cooked (cooled) macaroni pasta and, the sauteed onion/pepper/celery. Add the chicken stock right away and bring to a low boil.
Add all other ingredients, herbs, and spices -- bring the ingredients back to a low boil, (stirring carefully -- I use a large wooden spoon), and then reduce the heat to a low simmer and allow the blend to cook, covered, over very low heat, for about 30 minutes, until all flavors have integrated.
Serve hot with buttered, sliced bread on the side.
NOTE: Due mostly to the pasta and the tomatoes, this recipe uses a lot of salt -- if you are concerned about the saltiness of the dish, reserve one teaspoon of the kosher salt until the very end of cooking and add it as you think it is needed.
Italian Spices Recipe (from dee514): 2 tablespoons dried basil, 2 tablespoons dried marjoram, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, and 1 tablespoon crushed red pepper flakes. Pulverize this blend a bit in a mortar and pestle or in a clean coffee grinder.