A cherished Filipino comfort food that transformed Italian spaghetti into something uniquely Pinoy, Jollibee Style Spaghetti stands apart with its distinctively sweet tomato meat sauce, generous blend of ground pork and ham, and signature sliced hotdogs.
This homemade version captures the beloved fast-food chain’s iconic recipe that has been delighting Filipino families since the 1970s. While traditional Italian spaghetti embraces tart and savory notes, this adaptation caters to Filipino palates with its sweet-style sauce and playful addition of hotdogs, all crowned with melted cheese.
Perfect for birthday celebrations or family gatherings, this recipe brings the joy of Jollibee’s famous spaghetti right to your kitchen.
Why You’ll Love This Recipe
- Authentic Pinoy Sweet-Style Taste: Perfect balance of sweetness and savory flavors that Filipino families love
- Party-Perfect: Ideal for birthday celebrations and family gatherings
- Kid-Friendly: The sweet-savory combination is especially appealing to children
- Make-Ahead Friendly: Sauce can be prepared in advance
- Budget-Friendly: Uses accessible ingredients found in local markets
- Customizable: Easy to adjust sweetness and portions based on preference
Jollibee Style Spaghetti (Pinoy Sweet Spaghetti)
Equipment
- Large Stockpot (Malaking Kaldero) for cooking pasta
- Deep Cooking Pot (Malalim na Kawali) for sauce preparation
- Colander (salaan) for draining pasta
- Sharp knife [Matalas na kutsilyo] for chopping ingredients
- Cutting board (Sangkalan) for prep work
- Wooden spoon (sandok na kahoy) for stirring sauce
- Measuring cups and spoons (Panukat) for precise measurements
- Grater (kudkuran) for cheese
- Large Serving Bowl (Malaking Mangkok) for serving
Ingredients
For the Pasta:
- 2 lbs 1 kg spaghetti noodles
- 2 tablespoons salt for pasta water
- Water for boiling
For the Meat Sauce:
- 1½ lbs 680g ground pork (giniling na baboy)
- 1 lb 450g ham, finely minced (hiwa-hiwalay na hamon)
- 6-8 red hotdogs sliced diagonally (diagonal na hiwa ng hotdog)
- 3 cans 15 oz each tomato sauce (sarsa ng kamatis)
- ½ cup tomato paste pinate na kamatis
- 2 cups beef broth sabaw ng baka
- ½ cup white sugar asukal
- 1 large yellow onion minced (sibuyas)
- 2 teaspoons minced garlic bawang
- 2 tablespoons cooking oil mantika
- Salt and pepper to taste asin at paminta
For Topping:
- 1 cup Velveeta cheese grated (kinudkod na keso)
- Optional: Extra cheese for serving
Instructions
- Fill a large pot (malaking kaldero) with water and bring to a rolling boil. Add 2 tablespoons of salt to the water. Once boiling, add 2 pounds of spaghetti noodles and cook according to package instructions until al dente (malambot pero may kagat pa), usually 8-10 minutes. While pasta cooks, prepare your sauce.
- Heat 2 tablespoons of cooking oil (mantika) in a deep pot (malalim na kawali) over medium heat. Add 2 teaspoons of minced garlic (bawang) and cook until fragrant (mabango), about 30 seconds. Add the minced yellow onion (sibuyas) and sauté until translucent (malucid), about 3-4 minutes.
- Add the minced ham (hamon) to the pot and cook for 3 minutes, stirring occasionally. Add the ground pork (giniling na baboy) and break up any large lumps with your wooden spoon (sandok na kahoy). Cook for 5-7 minutes until the meat is nicely browned (malutong).
- Pour in the tomato sauce (sarsa ng kamatis) and beef broth (sabaw ng baka). Bring the mixture to a boil, then reduce heat to low. Cover and simmer (pakuluan ng marahan) for 60 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot (para hindi dumikit sa ilalim).
- After simmering, add the diagonally sliced hotdogs (diagonal na hiwa ng hotdog) and tomato paste (pinate na kamatis). Cook for another 10 minutes until the sauce thickens (lumapot ang sarsa). Add the sugar (asukal), salt (asin), and pepper (paminta) to taste. Stir well and simmer for 5 more minutes.
- Drain your cooked spaghetti noodles in a colander (salaan). If needed, reserve one cup of pasta water (tubig ng pasta) to adjust sauce consistency later. Place the drained pasta in a large serving bowl (malaking mangkok).
- Pour the hot meat sauce over the pasta, making sure to distribute it evenly (pantay-pantay na pagkakalagay). Top generously with grated cheese (kinudkod na keso). For best results, add the cheese while the sauce is still hot para matunaw (so it melts properly).
- Serve immediately while hot (ihain habang mainit pa). For traditional Filipino-style serving (paghahain), place extra grated cheese, hot sauce, and banana ketchup on the table as optional toppings.
Tips from Lola’s Kitchen
- Para mas masarap (For better taste):
- Brown the meat well for deeper flavor
- Don’t skip the simmering time – it develops the flavors
- Add cheese while sauce is hot so it melts perfectly
- Use Filipino-style hotdogs for authentic taste
- Reserve 1 cup of pasta water before draining to adjust sauce consistency if needed
Traditional Serving Suggestions
- Serve with:
- Garlic bread or pandesal
- Fried chicken (Chickenjoy style)
- Fresh cucumber slices
- Ice cold Coke or Royal
- Extra grated cheese on the side
Troubleshooting
- Sauce too thick: Add reserved pasta water gradually
- Too sweet: Balance with a splash of cider vinegar
- Too acidic: Add a bit more sugar
- Sauce too runny: Simmer longer or add more tomato paste
Ingredient Alternatives
- Ground chicken or beef instead of pork
- Turkey ham instead of regular ham
- Cheddar cheese instead of Velveeta
- Banana ketchup can replace part of tomato sauce for authentic Filipino taste
- Sugar alternatives: banana ketchup, condensed milk
Storage & Reheating
- Refrigerator: Store sauce and pasta separately for up to 4 days
- Freezer: Sauce can be frozen for up to 3 months
- Reheating:
- Microwave: 2-3 minutes, stirring halfway
- Stovetop: Low heat with splash of water
- Best reheated slowly to maintain texture
Variations
- Spicy Version: Add chopped red chilies or hot sauce
- Extra Meaty: Add sliced mushrooms or more ground meat
- Cheesy Supreme: Mix in different cheese varieties
- Health-Conscious: Use whole wheat pasta and lean meat
- Party Size: Double recipe for large gatherings
FAQs
Q: Why is Filipino spaghetti sweet? A: It’s adapted to Filipino taste preferences, which traditionally favor sweet-savory combinations. Q: Can I make the sauce ahead? A: Yes, sauce can be made 2-3 days ahead and reheated. Q: How do I prevent pasta from sticking? A: Toss with a little oil after draining and don’t rinse. Q: Is this exactly like Jollibee’s version? A: This is a close homemade version, though the original recipe remains a trade secret. Q: Can I reduce the sugar? A: Yes, adjust sweetness to your preference by starting with less and adding more if needed.
Nutrition
The Story Behind Jollibee Style Spaghetti
The story of Filipino sweet-style spaghetti, particularly Jollibee’s iconic version, is a fascinating tale of culinary adaptation that perfectly captures the Filipino talent for making foreign dishes their own. When Italian spaghetti first arrived in the Philippines, local cooks began transforming the traditionally tangy, herb-filled pasta dish into something that would better suit Filipino taste preferences, which typically favor sweeter flavors.
Jollibee, starting as a humble ice cream parlor in 1975, revolutionized this already-Filipinized spaghetti when they introduced their signature version in the late 1970s. Their innovation was adding sliced hotdogs, a generous amount of ground meat, and a distinctively sweet tomato sauce that would become legendary in Filipino fast food history. This unique combination quickly became a hit, especially among children, making it a staple at birthday parties and family celebrations across the Philippines.
What makes Jollibee’s sweet spaghetti truly special is its departure from Italian culinary rules. While Italian nonnas might raise their eyebrows at the addition of hotdogs and sweet sauce to pasta, this adaptation perfectly represents Filipino food culture. The dish combines the comfort of pasta with familiar Filipino flavors – sweet, savory, and highly accessible. The addition of processed cheese, another deviation from Italian tradition, adds a creamy, melty element that Filipino children and adults alike have come to love.
Today, Jollibee Style Spaghetti has transcended its fast-food origins to become a cultural phenomenon. As Jollibee expanded internationally, this unique pasta dish has introduced global diners to Filipino flavor preferences. Food critics and international customers often describe it as their first introduction to Filipino-style Western food, highlighting how this humble pasta dish has become an ambassador for Filipino cuisine worldwide.
This recipe enjoys particular popularity during the Christmas season, when it joins other Filipino holiday classics on the Noche Buena table. Its presence at celebrations has made it more than just a food item – it’s become a taste of childhood, celebration, and home for millions of Filipinos worldwide. Whether served at birthday parties, family gatherings, or as a quick comfort meal, Jollibee Style Spaghetti represents the Filipino gift for transforming international dishes into something uniquely and wonderfully Pinoy.
The lasting popularity of this dish also speaks to the Filipino appreciation for accessible, family-friendly food that brings people together. While some might view the sweet-style sauce and hotdog additions as unconventional, these elements have created a dish that has stood the test of time and continues to win new fans across generations and cultures, proving that sometimes the best recipes come from breaking traditional rules.
