Best Chicago Style Italian Spaghetti Sauce Recipes

GRANDMA MAGGIO'S SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

NICK'S AUTHENTIC ITALIAN SPAGHETTI

Steps:

• Heat oil on medium heat in a large, deep skillet. Add onion, carrots, and garlic and saute for 1 minute. Add ground beef and pork and continue to cook.
• When meat is browned and onions are soft, add tomatoes.
• When tomatoes have softened and have started to release their juices (about 4-5 min) add basil, sugar, salt and pepper (if you are whole tomatoes, mash the them with a potato masher or spatula to release all their juices).
• Simmer for at least 3 hours (and up to 6 hours), stirring occasionally. The longer you simmer, the better. Important: tomatoes burn easily so keep an eye on them and add beef broth a little at a time to thin sauce if needed.
• In a large pot, cook spaghetti in salted water to al dente, drain completely and return to pot. Add sauce to the spaghetti noodles and toss until noodles are covered.
• Serve immediately.

OLD WORLD ITALIAN SPAGHETTI SAUCE

Steps:

• In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

CHICAGO-STYLE ITALIAN SPAGHETTI SAUCE

Steps:

• 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.