When most people think of Chicago, they immediately picture deep dish pizza or loaded hot dogs. But for those of us who grew up in the Midwest, there is another comfort food staple that reigned supreme at Sunday family dinners: Chicago Spaghetti. This isn’t your average, thin marinara sauce. This is a thick, meaty, and slightly sweet “gravy” that clings to every strand of pasta. It is inspired by the old school Italian American delis found in the heart of the Windy City, where the sauce simmers all day long.
The flavor profile of this dish is incredibly layered. You get a savory punch from the mixture of Italian sausage and ground beef, a subtle heat from the cayenne pepper, and a signature sweetness from the granulated sugar that balances the acidity of the tomatoes. The texture is what really sets it apart. By using thick cut spaghetti, the dish feels substantial and satisfying. It is cozy, nostalgic, and guaranteed to result in clean plates every time you serve it.
Expert Tips for the Best Chicago Sauce
To truly master this recipe, the secret is in the browning of the meat. When you cook your Italian sausage and ground beef, do not rush the process. Let the meat develop a deep, caramelized crust in the skillet before breaking it up. This “fond” at the bottom of the pot is where all the deep, savory flavor lives. When you add the water and crushed tomatoes, you will deglaze the pan, pulling all those delicious bits into the sauce.
Another success tip is to always cook your pasta “al dente,” which means it still has a slight bite to it. Since we toss the spaghetti directly into the hot sauce at the end, the pasta will continue to cook for a minute or two in the pan. If you overcook it in the water, it will turn mushy once it hits the sauce. For the best results, use freshly grated Parmesan cheese rather than the powdered kind in a green can; the fresh cheese melts into the sauce much more smoothly.
Make Ahead, Storage, and Reheating
Like most red sauces, this Chicago spaghetti actually tastes even better the next day! You can store leftovers in an airtight container in the refrigerator for up to four days. When you are ready to reheat, I recommend adding a tiny splash of water or beef broth to the bowl before microwaving or heating on the stovetop. This helps loosen up the sauce and prevents the pasta from drying out.
Freezing Instructions
If you love to meal prep, you can freeze the sauce portion of this recipe very easily. Allow the meat sauce to cool completely, then pour it into a heavy duty freezer bag. It will stay fresh for up to three months. When the craving hits, simply thaw the sauce in the fridge overnight, reheat it in a pot, and boil a fresh batch of thick spaghetti to go with it. I do not recommend freezing the pasta and sauce together, as the spaghetti tends to lose its texture when thawed.
Ingredient Substitutions
- The Meat: If you want a leaner version, you can swap the ground beef for ground turkey or chicken. Just ensure you keep the Italian sausage, as that provides the bulk of the traditional spice profile.
- The Heat: If you are sensitive to spice, feel free to omit the cayenne pepper. If you love heat, swap the mild Italian sausage for “Hot” Italian sausage.
- Gluten Free: Simply use your favorite gluten free spaghetti brand. Corn or rice based pastas hold up best in this thick sauce.
- Dairy Free: Skip the Parmesan cheese or use a nutritional yeast based vegan parmesan substitute to keep that salty finish without the dairy.
Serving Suggestions
In true Chicago fashion, this meal is best served with a massive side of buttery garlic bread to mop up any leftover sauce. A crisp, cold wedge salad with blue cheese dressing or a simple Caesar salad provides a refreshing crunch that cuts through the richness of the meat sauce.
Drink Pairing: A bold, jammy red wine like a Zinfandel or a Chianti works beautifully with the sweetness of this sauce. For a non alcoholic option, a classic cream soda or a sparkling black cherry water hits those nostalgic Midwest notes.
Frequently Asked Questions
Why is there sugar in the sauce? Sugar is a classic addition to Chicago style sauces. It helps cut the acidity of the tomato paste and crushed tomatoes, giving it that signature “mellow” flavor.
Can I make this in a slow cooker? Absolutely. Brown the meat and vegetables first, then throw everything except the pasta and cheese into the slow cooker on low for 6 to 8 hours. Stir in the cooked pasta at the end.
What is “thick” spaghetti? Look for boxes labeled “Spaghettoni” or simply “Thick Spaghetti.” It is slightly wider than standard spaghetti and holds up better under the weight of a heavy meat sauce.
Equipment List
- Large stockpot (for boiling pasta)
- Deep 12 inch skillet or Dutch Oven (for the sauce)
- Wooden spoon (for browning meat)
- Colander
- Cheese grater
Hearty Chicago Style Spaghetti
Ingredients
- 1 pound thick spaghetti
- 2 tablespoons olive oil
- 1 pound Italian sausage casing removed
- 1/2 pound ground beef
- 1 cup yellow onion diced
- 1 cup green bell pepper small diced
- 4 garlic cloves minced
- 28 ounces crushed tomatoes
- 6 ounces 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
- 1/2 teaspoon cayenne pepper
- 1/3 cup Parmesan cheese grated
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the thick spaghetti according to package directions until al dente. Drain and set aside.
- While the water boils, place a large skillet or Dutch oven over medium high heat and add the olive oil.
- Add the Italian sausage and ground beef. Use a wooden spoon to break the meat into small pieces. Cook until browned and no longer pink.
- Stir in the diced onion, green bell pepper, and minced garlic. Sauté for 3 to 4 minutes until the vegetables begin to soften.
- Add the tomato paste, granulated sugar, garlic powder, onion powder, oregano, basil, and cayenne pepper. Stir well to ensure the spices are toasted and the paste is incorporated.
- Pour in the water and crushed tomatoes. Stir to deglaze the bottom of the pan, scraping up any brown bits.
- Bring the sauce to a simmer, then reduce the heat to medium low. Let it simmer uncovered for 30 minutes to thicken and develop flavor.
- Taste the sauce and add salt and pepper as needed.
- Add the cooked spaghetti and Parmesan cheese directly into the sauce pot. Toss thoroughly with tongs until the pasta is well coated.
- Serve hot with extra Parmesan cheese sprinkled on top.
