chicago-style italian spaghetti sauce
(1 RATING)
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.
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prep time
30 Min
cook time
3 Hr
method
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yield
6-10 serving(s)
Ingredients
- 2 tablespoons oil
- 1 - medium onion, chopped
- 1 - medium bell pepper, chopped (any color)
- 1 pound ground chuck
- 1 pound italian sausage, sweet
- 1 clove garlic, minced (or more to taste)
- 24 ounces mushrooms, canned (chop if desired)
- 36 ounces tomato paste
- 72 ounces tomato juice
- 6 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon basil
- 1 teaspoon oregano
How To Make chicago-style italian spaghetti sauce
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Step 1If you purchased link sausage, remove the sausage from its casing before you start the cooking process.
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Step 2In 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.
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Step 3To the meat add the remainder of your ingredients. Cook covered over low heat for a good three hours, stirring often.
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Step 4If 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.
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Step 5FREEZES 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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