Absolutely! Here’s a flavorful and engaging article for your **Chicago Spaghetti** recipe — perfect for a blog, family cookbook, or social post:
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# Chicago Spaghetti: A Hearty Midwestern Twist on a Classic Favorite
When you think of Chicago, deep-dish pizza and Italian beef might come to mind first. But there’s another local favorite that deserves a place in the spotlight — **Chicago Spaghetti**.
This dish takes the comforting tradition of Italian spaghetti and gives it a bold, satisfying Midwestern twist. Think thick, meaty sauce, extra cheese, and a baked finish that turns a simple pasta dinner into a full-on event. It’s perfect for feeding a crowd, prepping for the week, or making your family say, “Whoa, what *is* this deliciousness?!”
Whether you’re from the Windy City or just want to eat like you are, Chicago Spaghetti is a must-try.
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## 🍝 What Is Chicago Spaghetti?
Chicago Spaghetti isn’t just spaghetti—it’s spaghetti, **layered and baked** like a casserole. It features:
* A **rich, chunky meat sauce** that’s simmered to perfection
* A layer of **cheesy goodness** (usually mozzarella or provolone)
* **Al dente spaghetti** that holds up under all that saucy weight
* And a baked finish that gives the top just a touch of crispiness
The result? A dish that’s somewhere between spaghetti night and lasagna—bold, comforting, and completely satisfying.
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## 🛒 Ingredients
**For the Sauce:**
* 1 lb ground beef (or Italian sausage)
* 1 small onion, diced
* 3 cloves garlic, minced
* 1 can (28 oz) crushed tomatoes
* 1 can (6 oz) tomato paste
* 1 tsp dried oregano
* 1 tsp dried basil
* Salt and pepper to taste
* Optional: pinch of sugar to balance acidity
**For the Pasta:**
* 12 oz spaghetti, cooked al dente
* 2 cups shredded mozzarella or provolone
* ½ cup grated Parmesan
* Olive oil for drizzling
* Fresh parsley for garnish (optional)
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## 👩🍳 Instructions
1. **Preheat oven** to 375°F (190°C). Grease a 9×13-inch baking dish.
2. **Make the meat sauce:** In a large skillet, brown the beef with onion and garlic. Drain any excess fat. Add crushed tomatoes, tomato paste, herbs, salt, and pepper. Simmer for 15–20 minutes until thick and flavorful.
3. **Cook spaghetti** just until al dente. Drain and toss lightly with olive oil to prevent sticking.
4. **Assemble the casserole:**
* Layer half the spaghetti in the baking dish.
* Pour half of the sauce over it, and sprinkle with half of the mozzarella.
* Repeat with the remaining pasta, sauce, and cheese.
* Top with Parmesan.
5. **Bake uncovered** for 25–30 minutes, until bubbly and golden on top.
6. **Let rest** 5–10 minutes before serving. Garnish with fresh parsley if desired.
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