Chicago Style Meat Sauce

A Little Chicago Zing For Spaghetti Night

Chicago Style Meat Sauce is a hearty, beefy spaghetti sauce made with giardiniera relish, pepperoncini peppers, and a few easy pantry shortcuts.

Two pounds of ground beef make this a very meaty sauce, and the best part is that there is no chopping required when you use giardiniera relish and sliced pepperoncini.

I wanted a sauce with the fine crumbled beef and hearty texture that I love in a Bolognese, with a little Chicago flavor worked into it. Hot giardiniera and a splash of pepperoncini juice give this sauce that little bit of zing. Spoon it over spaghetti, tuck some away in the freezer, or save it for a pan of pizza bread.

A Very Meaty Sauce

I used two pounds of lean ground beef because I wanted this sauce to have plenty of meat in every bite. You can use a higher fat ground beef if that is what you have. Just drain the excess fat after browning so your sauce does not end up with a layer of grease on top.

The other thing that makes a difference is how you break up the beef. I take the time to work it into a very fine crumble as it cooks. You want little bits of beef throughout the tomato sauce rather than big chunks that all end up at the bottom of the bowl.

The Chicago Part

Giardiniera is what gives this sauce its Chicago inspired flavor. It is a mix of pickled vegetables, commonly including peppers, cauliflower, carrots, and celery. Chicago style versions are typically packed in oil, and you can buy them hot or mild.

I used two heaping tablespoons of hot giardiniera relish. The relish has the vegetables chopped into small pieces already, so you get all that flavor without pulling out a cutting board. Mild giardiniera is a good choice if you want the tangy vegetable flavor with less heat.

f You Cannot Find Giardiniera Relish

Regular jarred giardiniera works too. Pulse it in a food processor until the vegetables are in small pieces, or chop it finely with a knife. A blender can also work if you use short pulses and stop before it becomes a puree. You want tiny pieces of vegetables that blend into the sauce.

You can also finely chop a small amount of bell pepper, cauliflower, celery, and carrot and sauté them with the beef until softened. This gives you a vegetable base, but fresh vegetables will not bring the same pickled flavor as the jarred relish. Keep the pepperoncini and a splash of their juice for tang.

If you like that vegetable combination, my Italian Beef Chopped Salad has a homemade vegetable topper with bell pepper, celery, red onion, and cauliflower.

A Little Pepperoncini Tang

Along with the giardiniera, I added about a quarter cup of pepperoncini peppers and a little juice from the jar. These give the sauce another layer of tang that works well with the rich beef and tomatoes.

For the no chopping version, buy jarred sliced pepperoncini. Drain the slices for measuring and save the juice to add later. Start with a small splash of juice and taste before adding more. You can always add another splash, but you cannot take it back out.

The Pantry Shortcuts

Two packets of Lipton Beefy Onion Soup Mix add the onion flavor without having to peel or chop an onion. I also used onion powder, garlic powder, dried Italian seasoning, and a little Lawry’s Garlic Salt.

After adding the dry herbs and powders to the beef and peppers, I let everything cook together over gentle heat for about five minutes. Stir often and lower the heat if the seasonings begin sticking. If the pan is very dry after draining the beef, add a small splash of your measured water to keep the powders from scorching. The soup mix goes in later with the tomatoes and water.

Taste the sauce once everything is combined, but save your final seasoning adjustment for the end. The soup mix and peppers already contain salt, and simmering brings the flavors together and can concentrate them.

Rinse Those Tomato Cans

I used two large cans of crushed tomatoes. After pouring them into the pot, I filled each can halfway with water, swirled it around to get the remaining tomato out, and poured that into the sauce too.

Crushed tomatoes give this sauce a good base without needing to blend whole tomatoes or chop anything. Bring everything to a gentle simmer, cover, and cook on low for about 45 minutes, stirring occasionally. If you want it thicker at the end, take off the lid and let it simmer a little longer, stirring so it does not catch on the bottom.

Slow Cooker Instructions

Brown the beef on the stove first, breaking it into a fine crumble, and drain the excess fat. Sauté the giardiniera and pepperoncini with the beef until fragrant, then add the onion powder, garlic powder, Italian seasoning, and a small amount of garlic salt.

Cook over gentle heat for about five minutes, stirring often. Transfer this mixture to a 6 quart slow cooker and stir in the crushed tomatoes, the water used to rinse the cans, a small splash of pepperoncini juice, and both packets of soup mix. Cover and cook on LOW for 6 to 8 hours, stirring occasionally if you are home.

Taste and adjust the seasonings before serving. Slow cookers retain more liquid than a pot on the stove, so if the finished sauce is thinner than you prefer, transfer it to a saucepan and simmer uncovered until it reaches the consistency you like. Cook the pasta separately.

What Pasta Should You Serve With This

I served mine over spaghetti because that was the dinner I had in mind when I made it. With the beef broken into a fine crumble, the sauce mixes into the noodles beautifully.

Rigatoni, penne, and mostaccioli would also be good choices. The sauce gets into the tubes and ridges, so you get plenty of meat with each bite. Rotini works well for the same reason.

If you want something a little different, try it over pappardelle or tagliatelle. Those wider noodles are good for a hearty meat sauce. Shells are another option because they catch little pockets of sauce.

Make Ravioli Night A Little More Special

Cheese ravioli would be my first choice with this sauce. The creamy filling would be a nice match for the tangy peppers and rich beef. Spinach and ricotta ravioli or mushroom ravioli would also work well.

Since the sauce has plenty of flavor already, I would choose a fairly simple ravioli filling and let the sauce do the work. Tortellini would be another easy way to turn this into a hearty dinner.

Save Some For Pizza Bread

This sauce would make a great base for pizza bread. Toast split French bread or sturdy rolls first, then spread on a layer of thick meat sauce and top with mozzarella. Bake until the cheese is melted and the bread is crisp.

If your sauce is loose, simmer the portion you plan to use uncovered until it thickens. You want enough sauce for flavor without soaking the bread. A little extra giardiniera on top would be good if you like more zing.

How To Store And Freeze The Sauce

This is a good sauce to portion out for future dinners. Divide leftovers into shallow containers and refrigerate promptly, within two hours of cooking. Keep refrigerated sauce for 3 to 4 days.

For freezing, cool the sauce quickly in the refrigerator, then portion it into freezer safe containers or bags. Leave a little room in containers for expansion. Label with the name and date and freeze for up to 3 months for best quality. Smaller portions are especially useful when you are cooking for one or two.

I recommend freezing the sauce separately from the pasta so you can boil fresh noodles when you are ready to eat. Thaw the sauce in the refrigerator, then reheat in a saucepan, stirring occasionally, until it reaches 165°F throughout. Add a splash of water if it has become too thick.

Frequently Asked Questions

Is this sauce spicy

It depends on the giardiniera you use. I used hot, which adds heat along with the tangy pepper flavor. Use mild giardiniera for less heat, and choose mild pepperoncini if available.

Do I have to chop the pepperoncini

Use jarred sliced pepperoncini to keep this a no chopping recipe. If you only have whole peppers and want small pieces throughout the sauce, remove the stems and chop them before adding.

Can I make this ahead

Yes. Make the sauce, refrigerate promptly in shallow containers, and use within 3 to 4 days. Reheat thoroughly and cook fresh pasta when you are ready to serve.

Is this a traditional Bolognese

This is my Chicago inspired meat sauce. The idea came from the fine crumbled beef and hearty texture I associate with Bolognese, with giardiniera and pepperoncini added for a little Chicago zing.

What if my sauce is too thin

Simmer uncovered, stirring occasionally, until it thickens. This is especially helpful after slow cooking or when you plan to use it for pizza bread.

More Chicago Inspired Recipes

If you like a little Chicago flavor at your dinner table, here are a few more recipes to try. From an Italian beef inspired salad to hot dog toppings and pork chop sandwiches, these are some of my favorite ways to bring those familiar flavors home.