Filipino-Style Spaghetti
Sweet, tangy, and rich, this meaty Filipino Spaghetti is Philippine's take on the Italian Bolognese.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 lb lean ground beef1
- 1/2 beef bouillon cube2
- 1 tsp fish sauce (can substitute with soy sauce)
- 1/4 tsp ground black pepper
- 3.5 tbsp tomato paste
- 150 g Filipino red hotdogs (can substitute with regular hotdogs or sausages)
- 2 cups tomato sauce
- *1/2 cup banana ketchup (can substitute with standard Western ketchup)3
- 1/4 cup evaporated milk4
- 1 -2 tbsp sugar (more or less, depending on your sweetness preference)5
- Salt, to taste
- Cheddar, shredded (for topping)
- Spaghetti pasta, boiled 6
Instructions
- 1
In a deep pot or pan, saute the onions in the olive oil until soft and translucent, about 5-7 mins. Add in the garlic, and continue to saute until the garlic is golden and fragrant.
- 2
Add in the ground beef. Season with the beef bouillon cube, fish sauce, and ground black pepper. Stir to combine and cook the beef until no longer pink.
- 3
Add in the tomato paste. Stir to coat the ground beef and cook the tomato paste briefly for 2 mins.
- 4
Toss in the Filipino red hotdogs, tomato sauce, and banana ketchup. Mix gently to combine. Bring the sauce to a boil, then let simmer over medium-low for 45 minutes with a lid. Stir occasionally to avoid scorching the bottom.
- 5
After 45 mins, stir in the evaporated milk and sugar. Season with more sugar or salt to taste.
- 6
Mix with cooked spaghetti pasta, and top with shredded cheddar cheese. Enjoy!