Chicago-Style Genovese Sauce

Ingredients

In this Chicago-style adaptation, we incorporate the essence of Italian cuisine while adding a touch of Chicago's culinary flair. The original Sugo alla Genovese typically uses a combination of beef and pork, but we focus solely on beef to align with Chicago's love for hearty meat dishes. Additionally, we enhance the flavors by incorporating a blend of herbs and spices commonly found in Chicago-style cuisine. We alse have the original recipe for Sugo alla Genovese, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1.5 pounds (680g) beef chuck, cut into small cubes 1.5 pounds (680g) beef chuck, cut into small cubes
• 1 can (28 ounces/800g) crushed tomatoes 1 can (28 ounces/800g) crushed tomatoes
• 1 tablespoon (15ml) tomato paste 1 tablespoon (15ml) tomato paste
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) dried basil 1 teaspoon (5g) dried basil
• 1/2 teaspoon (2.5g) red pepper flakes 1/2 teaspoon (2.5g) red pepper flakes
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 7g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally, for about 15 minutes.
2. 2.
   Add minced garlic to the pot and cook for an additional 2 minutes.
3. 3.
   Increase the heat to medium-high and add the beef cubes. Cook until browned on all sides.
4. 4.
   Stir in the crushed tomatoes, tomato paste, sugar, dried oregano, dried basil, red pepper flakes, salt, and pepper.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
6. 6.
   Adjust the seasoning if needed and serve the Chicago-Style Genovese Sauce over your favorite pasta or with crusty bread.

Treat your ingredients with care...

• Beef chuck — For a more tender result, choose well-marbled beef chuck and cut it into small cubes to ensure even cooking.

Tips & Tricks

• For a deeper flavor, allow the sauce to simmer for a longer time.
• If you prefer a spicier sauce, increase the amount of red pepper flakes.
• Serve the sauce with a sprinkle of grated Parmesan cheese for an extra touch of richness.
• Leftover sauce can be refrigerated for up to 3 days or frozen for future use.
• Experiment with different pasta shapes to find your favorite pairing with the Chicago-Style Genovese Sauce.

Serving advice

Serve the Chicago-Style Genovese Sauce generously over al dente pasta, such as spaghetti or rigatoni, for a comforting and satisfying meal. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese for added freshness and flavor.

Presentation advice

Present the dish in a rustic-style bowl, allowing the vibrant red sauce to take center stage. Pair it with a side of crusty bread or garlic knots to complete the Chicago-inspired experience.