Chicago Spaghetti by Sanchez Fresia

Ingredients

• 2 tablespoons olive oil
• 1 lb. Italian sausage
• 1/2 lb. ground beef
• 1 cup onion, diced
• 4 garlic cloves, minced
• 1 cup green bell pepper, small diced
• 28 oz. crushed tomato
• 6 oz. tomato paste
• 2 cups water
• 3 tablespoons granulated sugar
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/3 cup parmesan cheese
• 1 lb. thick spaghetti
• Kosher salt and freshly cracked black pepper, to taste

Preparation

1. Bring a pot of salted water to a boil and cook spaghetti until al dente. Drain and set aside.
2. In a large pot over medium-high heat, add olive oil to pan. Brown your sausage and ground beef in the pan using a wooden spoon to crush up the pieces.
3. Add your onion, garlic and bell pepper to the pan. Cook for 3 -4 minutes, then add tomato paste, sugar, garlic, onion, oregano, basil, and cayenne pepper to the pan. Stir until combined.
4. Deglaze the pan with water and crushed tomato and bring sauce to a simmer. Let simmer for 30 minutes.
5. Taste sauce for final seasoning, then mix in the cooked spaghetti and cheese. Toss to combine and enjoy.