Chicago-Style Italian Spaghetti Sauce

Chicago-style Italian Spaghetti Sauce Recipe

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Lisa Edington


My mom always called this Chicago-style but I'm not sure why. All I know is it's a crowd pleaser! When people at church know it's my spaghetti, we get a big turnout every time.


★★★★★ 1 vote

30 Min
3 Hr


  • 2 Tbsp
  • 1
    medium onion, chopped
  • 1
    medium bell pepper, chopped (any color)
  • 1 lb
    ground chuck
  • 1 lb
    italian sausage, sweet
  • 1 clove
    garlic, minced (or more to taste)
  • 24 oz
    mushrooms, canned (chop if desired)
  • 36 oz
    tomato paste
  • 72 oz
    tomato juice
  • 6 Tbsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp

How to Make Chicago-Style Italian Spaghetti Sauce


  1. If you purchased link sausage, remove the sausage from its casing before you start the cooking process.
  2. In a large stock pot, saute together the chopped onion, bell pepper and garlic along with the ground chuck and italian sausage. Once the meat has been browned, drain the excess fat off.
  3. To the meat add the remainder of your ingredients. Cook covered over low heat for a good three hours, stirring often.
  4. If you would rather make a meatless sauce, just eliminate the chuck and sausage. If you would rather use meatballs and pieces of link sausage, add them after the first hour of cooking.
  5. FREEZES REALLY WELL! I usually take a Sunday and make a quadruple batch so I always have some in my freezer. Also makes great sauce for baked ziti and lasagne.

Printable Recipe Card

About Chicago-Style Italian Spaghetti Sauce

Course/Dish: Pasta
Regional Style: Italian
Hashtag: #spaghetti

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