A world away from the herby, meaty Italian counterpart of spaghetti bolognese more often served in most parts of the world, Filipino-style spaghetti is known for its uniquely sweet tomato sauce, which creates a contrast with the savory ground beef and pork. Sliced hotdogs and banana ketchup are two other unique components of this special dish, and while it may sound odd to those who are used to the traditionally salty, rich components of spaghetti, Pinoy spaghetti has converted many with its toothsome, sugary sauce that has gained popularity even abroad. This recipe is something that every Filipino household should know how to prepare, and it’s perfect for large gatherings—with a piece of crispy fried chicken and a plateful of this, you already have a special meal that will please adults and children alike. Make sure the spaghetti is still warm when you grate cheese over it!
- 1 kg. spaghetti noodles
- 1/2 kg. ground beef
- 1/2 kg. ground pork
- 1/4 kg. hotdogs, diagonally sliced
- 1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
- 3 pieces laurel leaves (bay leaves)
- 1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
- 2 green bell peppers, diced
- 2 onions, chopped
- 1 head garlic, minced
- 3 tablespoons of cooking oil
- 1 cup of water
- Salt and pepper to taste
- 1/2 cup grated cheese
Cook spaghetti noodles according to package instructions.
In a sauce pan or wok, sauté garlic and onions in cooking oil.
Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
Add tomato sauce or combination of banana catsup andtomato sauce, salt and pepper to taste then let simmer for another 10 minutes
Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
Optional: add hot sauce e.g. Tabasco for more spice if desired.
Serve with the cooked spaghetti noodles and grated cheese on top.
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