Chicago Spaghetti

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Instructions

  1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain well and set aside.

  2. Brown the Meat: While the pasta water heats, warm the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and ground beef, breaking them up with a spoon. Cook until well-browned, about 5-7 minutes.

  3. Sauté the Vegetables: Add the diced onion and bell pepper to the pot. Cook for 3-4 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.

  4. Build the Sauce: Push the meat and veggies to one side. Add the tomato paste to the cleared space and let it cook for 30 seconds to deepen its flavor. Then, stir it into the meat mixture. Add the sugar, oregano, basil, garlic powder, onion powder, and cayenne pepper. Mix well until everything is coated.

  5. Simmer: Pour in the 1/2 cup of water to deglaze the pot, scraping up any browned bits from the bottom. Add the crushed tomatoes. Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld.

  6. Finish and Serve: Taste the sauce and adjust seasoning with salt and black pepper. Turn off the heat. Add the cooked, drained spaghetti and the 1/2 cup of Parmesan cheese directly to the pot. Toss everything together until the pasta is evenly coated in the sauce. Serve immediately, garnished with extra Parmesan cheese.

Pro Tips

  • Make It Extra Rich: For a deeper flavor, deglaze the pot with a splash of red wine instead of water before adding the crushed tomatoes.

  • Control the Spice: Increase the cayenne pepper or add a pinch of crushed red pepper flakes with the dried herbs for more heat.

  • Serving Idea: Pair with garlic bread or a fresh Caesar salad for a complete, classic meal.

Enjoy your delicious taste of Chicago! 🍽️✨

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