Chicago-Style Spaghetti (Italian-American Classic)
A hearty, meat-heavy spaghetti dish inspired by Chicago’s Italian-American community—thick, saucy, and loaded with flavor! Unlike traditional Italian pasta, this version is rich, chunky, and often baked for extra depth.
🍝 What Makes Chicago Spaghetti Unique?
✔ Meat-heavy sauce – Often includes ground beef, Italian sausage, and sometimes pork neck bones.
✔ Thick & robust – Simmered for hours for a deep, concentrated flavor.
✔ Baked option – Some versions are finished in the oven with cheese (like a pasta casserole).
✔ Sweet & spicy notes – Many Chicago Italian joints add a touch of sugar and red pepper flakes.
📋 Chicago-Style Spaghetti Recipe
(Serves 6-8)
Ingredients
For the Sauce:
- 1 lb ground beef (80/20 fat ratio)
- 1 lb Italian sausage (hot or mild), casings removed
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 2 tbsp sugar (balances acidity)
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp red pepper flakes (adjust to taste)
- Salt & black pepper to taste
- ¼ cup grated Parmesan cheese (plus more for serving)
For the Pasta:
- 1 lb spaghetti
- Reserved pasta water (for adjusting sauce thickness)
Optional Add-Ins:
- 1 lb pork neck bones (for extra richness—simmer in sauce, then remove)
- 1 green bell pepper, diced (for a Chicago “pepper & onion” twist)
- 1 cup sliced mushrooms
👨🍳 Step-by-Step Instructions
1. Brown the Meat
- In a large Dutch oven, cook sausage and ground beef over medium heat until browned (drain excess fat if needed).
- Add onion & garlic; sauté until soft (~5 mins).
2. Build the Sauce
- Stir in crushed tomatoes, tomato sauce, tomato paste, beef broth, sugar, and spices.
- (Optional: Add pork neck bones now—simmer 2+ hours, then remove before serving.)
- Simmer uncovered for at least 1 hour (up to 3 for deeper flavor), stirring occasionally.
3. Cook the Pasta
- Boil spaghetti in salted water until al dente. Reserve 1 cup pasta water.
- Drain pasta; toss with sauce (add pasta water as needed for consistency).
4. Serve Chicago-Style!
- Top with Parmesan cheese and optional chopped parsley.
- For a baked version:
- Transfer to a casserole dish, top with mozzarella, and bake at 375°F (190°C) for 15-20 mins until bubbly.
🔥 Pro Tips
✔ Use high-fat meat – Lean meat = dry sauce.
✔ Low & slow simmer – The longer it cooks, the better.
✔ Undercook pasta slightly – It’ll finish cooking in the sauce.
✔ Chicago secret – Some restaurants add a pinch of cinnamon for warmth.
🍽 Serving Suggestions
- Garlic bread (a must!)
- House salad with creamy Italian dressing
- Italian beef sandwich on the side (truly Chicago!)
This dish is a staple at Chicago Italian beef stands and family-run joints like Al’s Beef or Johnnie’s.
Want it extra authentic? Swap spaghetti for broken linguine—a Chicago Italian-American quirk! 😉
Which version will you try—stovetop or baked? 🍝
