Chicago Style Spaghetti

INGREDIENTS

• 16 oz spaghetti noodles cooked al dente
• 1 lb ground beef
• 2 tablespoon olive oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 can 28 oz crushed tomatoes
• ½ cup beef broth
• 2 tablespoon tomato paste
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon Italian seasoning
• 1 bay leaf
• ¼ teaspoon red pepper flakes optional
• 2 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoon Worcestershire sauce
• 2 cups shredded whole milk mozzarella cheese
• ½ cup grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add spaghetti noodles and cook until al dente, about 8 to 9 minutes. Drain and toss lightly with olive oil to prevent sticking.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Stir in garlic and cook another minute until fragrant.
3. Add ground beef and cook until no longer pink, about 6 to 7 minutes. Break the meat apart while cooking. Drain excess grease if necessary.
4. Stir in beef broth, crushed tomatoes, and tomato paste. Add oregano, basil, Italian seasoning, bay leaf, red pepper flakes, salt, pepper, and Worcestershire sauce.
5. Simmer for 10 to 12 minutes, stirring occasionally until the sauce thickens slightly.
6. Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
7. Spread half of the cooked spaghetti into the baking dish.
8. Top with: Half of the meat sauce and 1 cup mozzarella cheese
9. Repeat with: Remaining spaghetti, meat sauce, and mozzarella cheese
10. Finish with Parmesan cheese evenly sprinkled over the top.
11. Brush melted butter lightly over the cheese layer to help create a golden crust.
12. Bake uncovered for 20 to 25 minutes until hot, bubbly, and golden brown.
13. If browning too quickly, loosely cover with foil around the 15-minute mark.
14. Let the spaghetti rest for 5 minutes before serving. Garnish with parsley or extra parmesan if desired.

Chicago Style Spaghetti