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A saucy, meaty, peppery classic straight from the heart of the Midwest
You know those recipes that just stick with you?
Not the flashy, Pinterest-perfect ones—but the real, dependable dishes. The ones that show up on your table on a random Tuesday night, or during a snowstorm, or when your cousin unexpectedly brings her new boyfriend to dinner. The ones that feel like a hug without making a big fuss about it.
This is one of those recipes.
Chicago Spaghetti isn’t fancy. It doesn’t come with shaved truffle or 47-minute YouTube instructions. But what it does have is soul. It’s thick and meaty, just a little sweet, and packed with enough garlic to make your whole kitchen smell like something good is about to happen.
I’ve made this version more times than I can count—tweaked it over the years until it felt just right. And if you’re here, looking for something filling, unfussy, and delicious? Pull up a chair. I saved you a plate.
What Makes It “Chicago”?
Chicago spaghetti has a personality. It’s hearty, like the people. A little spicy, a little sweet—like that one neighbor who always talks your ear off but brings you zucchini bread.
It’s got sausage and beef. A green bell pepper (non-negotiable in my book). And a sauce that simmers just long enough to feel like you cooked all day—even if you didn’t.
Why You’ll Keep Coming Back to This Recipe
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Big flavor without a big fuss
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Feeds a crowd or leaves you with amazing leftovers
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Deep, rich sauce that tastes like it’s been simmering for hours
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Flexible ingredients — works with what you’ve got
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Tastes like home (even if Chicago isn’t yours)
What You’ll Need
Let’s talk ingredients—but don’t stress. If your pantry looks a little different, we can roll with it.
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2 tbsp olive oil – For getting things going
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1 lb Italian sausage – I like spicy, but sweet works fine
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½ lb ground beef – Adds body and depth
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1 cup onion, diced – Yellow or white, whatever’s in the drawer
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4 garlic cloves, minced – You can’t overdo garlic here
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1 cup green bell pepper, diced – Chicago wouldn’t be caught dead without it
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28 oz crushed tomato – Canned is fine; just don’t use the super watery kind
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6 oz tomato paste – Adds that thick, rich base
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2 cups water – To loosen it up while it simmers
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3 tbsp sugar – Trust me, it balances the acid
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2 tsp each garlic powder, oregano, basil – Pantry heroes
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1 tsp onion powder
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½ tsp cayenne pepper – A subtle kick (optional but recommended)
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⅓ cup grated parmesan – Stirred in at the end, melts like a dream
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1 lb thick spaghetti – Holds the sauce like a champ
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Kosher salt & cracked black pepper – Season with your heart
Let’s Get Cooking
Here’s how this comes together—one step at a time.
1. Boil Your Noodles
Bring a big pot of salted water to a rolling boil. Cook your spaghetti until it’s just shy of done (al dente). Drain it and set it aside. Give it a little oil if it’s sticking.
2. Brown the Meat
Heat your olive oil in a large pot or Dutch oven. Add the sausage and ground beef. Break it up and let it cook until browned and fragrant. Don’t rush this—it’s where the flavor starts.
3. Add the Veg
Toss in your onions, garlic, and bell pepper. Let everything soften and get cozy, about 3–4 minutes.
4. Build the Base
Stir in the tomato paste and all your dried seasonings (including the sugar and cayenne). Mix well so everything is coated and smelling amazing.
5. Simmer the Sauce
Pour in the crushed tomatoes and water. Scrape up all the good bits from the bottom of the pot. Bring it to a gentle simmer and let it cook, uncovered, for about 30 minutes.
Check it halfway—give it a taste. Adjust the salt, maybe a little more pepper if you’re feeling bold.
6. Bring It All Together
Stir in your parmesan. Then toss in the cooked spaghetti and mix it all up so the sauce coats every noodle. Let it sit for a minute or two—like a pasta cuddle.
Serve hot. Extra cheese on top? Absolutely.
Small Tweaks, Big Flavor
You can easily adjust this to suit your mood or pantry:
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Don’t eat pork? Use all beef or swap in ground turkey.
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Want a veggie boost? Throw in mushrooms, zucchini, or spinach with the peppers.
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No green bell pepper? Red or yellow will do. The sauce police won’t come for you.
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Need more heat? Add a pinch of red pepper flakes or use hot Italian sausage.
Leftovers? Oh Yes.
This recipe lives for leftovers.
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In the fridge: Keeps well for 4–5 days
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To reheat: Add a splash of water and warm gently on the stove or in the microwave
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To freeze: I usually freeze the sauce on its own, then make fresh pasta later. It freezes beautifully for up to 3 months.
A Little Extra Love
You don’t need garlic bread with this… but also yes you do. Toast up a loaf, rub it with a cut clove of garlic, and drizzle with olive oil. Maybe a little extra parm on top.
Add a salad if you must. But let’s be honest—this meal doesn’t need backup singers.
From My Kitchen to Yours
There’s something about a pot of spaghetti bubbling away on the stove that just feels right. Like you’re doing something good, even if it’s just dinner.
This recipe has fed my family, my neighbors, a handful of picky teenagers, and a few surprise guests. Every single time, it brings smiles and second helpings.
So if you make it—come back and tell me. Did you make it your own? Did you go heavy on the garlic? Did your spouse propose again after one bite?
Let me know. I’ll be right here—probably stirring another pot.
— With love,
from a Midwestern kitchen with the windows fogged up from steam
Chicago Spaghetti
Ingredients
- 2 tablespoons olive oil
- 1 lb Italian sausage
- 0.5 lb ground beef
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 cup green bell pepper, diced
- 28 oz crushed tomato
- 6 oz tomato paste
- 2 cups water
- 3 tablespoons granulated sugar
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 0.33 cup parmesan cheese
- 1 lb thick spaghetti
- to taste kosher salt and freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain and set aside.
- In a large pot, heat olive oil over medium-high heat. Brown sausage and ground beef, breaking it up as it cooks.
- Add onion, garlic, and green bell pepper. Cook for 3–4 minutes.
- Stir in tomato paste, sugar, garlic powder, onion powder, oregano, basil, and cayenne pepper. Mix to coat.
- Pour in crushed tomato and water. Bring to a simmer and cook for 30 minutes.
- Season to taste, stir in parmesan, then add the spaghetti. Toss to coat and serve.
Notes