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Chicago Spaghetti

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish, Pasta
Cuisine Chicago Style, Italian-American

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

For a spicy twist, increase cayenne or use hot Italian sausage.
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