Chicago Style Beef Spaghetti
Ground beef simmered in garlicky crushed tomato sauce and tossed with spaghetti and Parmesan.
Equipment
- large pan
- Large pot
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 lb ground beef
- 1 can crushed tomatoes 28 ounce
- 2 tbsp tomato paste
- 1 tsp dried Italian herbs
- ½ tsp salt
- ¼ tsp black pepper
- 1 lb spaghetti dry
- ¼ cup grated Parmesan cheese for serving
Instructions
Cooking
- Soften. Cook the onion in the oil until soft, then add the garlic.
- Brown. Cook the beef to 160 F and stir in the tomato paste.
- Simmer. Add the tomatoes and seasonings and simmer 20 to 30 minutes.
- Toss. Fold in the cooked spaghetti and top with Parmesan.
Notes
Substitutions: use ground turkey cooked to 165 F.
Tips: simmer the sauce until thick and save a little pasta water.
Storage: refrigerate for three days or freeze the sauce for three months.
Nutrition: values are estimates per serving.