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.
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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
Ingredients
Each ingredient in this recipe plays a crucial role in creating the authentic Jollibee experience. Ground pork provides a tender base while ham adds savory depth. The iconic red hotdogs bring nostalgic Filipino flavor and visual appeal.
Tomato sauce and paste create the base, while sugar balances acidity for that signature sweetness. Beef broth adds richness, and Velveeta cheese melts perfectly for that creamy finish that children and adults alike love.
Together, these ingredients create the perfect balance of sweet, savory, and umami flavors that define this beloved Filipino dish.
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
- 1 lb (450g) ham, finely minced
- 6-8 red hotdogs, sliced diagonally
- 3 cans (15 oz each) tomato sauce
- ½ cup tomato paste
- 2 cups beef broth
- ½ cup white sugar
- 1 large yellow onion, minced
- 2 teaspoons minced garlic
- 2 tablespoons cooking oil
- Salt and pepper to taste
For Topping:
- 1 cup Velveeta cheese, grated
- Optional: Extra cheese for serving
Equipment
- Large Stockpot: For cooking pasta - ensures noodles have enough space to cook evenly without sticking
- Deep Cooking Pot: For sauce preparation - allows for proper simmering without spillover
- Colander: For draining pasta - prevents burns from hot water while keeping pasta intact
- Sharp Knife: For chopping ingredients - ensures even cuts for consistent cooking
- Cutting Board: For prep work - protects countertops and provides stable cutting surface
- Wooden Spoon: For stirring sauce - prevents scratching pots and distributes heat evenly
- Measuring Cups and Spoons: For precise measurements - ensures recipe consistency
- Grater: For cheese - creates perfect shreds for melting
- Large Serving Bowl: For serving - accommodates mixing sauce with pasta
How To Make
- Bring a large pot of water to a full boil. Add 2 tablespoons of salt to the water and drop in 2 pounds of spaghetti noodles. Cook the noodles until tender but still firm when bitten, about 8-10 minutes. While the pasta cooks, start making your sauce.
- Heat 2 tablespoons of cooking oil in a deep pot over medium heat. Add 2 teaspoons of minced garlic and cook for 30 seconds until fragrant. Add the minced yellow onion and cook until translucent, about 3-4 minutes.
- Add the minced ham to the pot and cook for 3 minutes, stirring occasionally. Add the ground pork and break it into small pieces with your spoon. Cook until the meat is browned, about 5-7 minutes.
- Pour in the tomato sauce and beef broth. Bring to a boil, then reduce heat. Cover the pot and simmer gently for 60 minutes, stirring occasionally to prevent the sauce from sticking to the bottom.
- After an hour, add the sliced hotdogs and tomato paste. Cook for 10 more minutes until the sauce thickens. Add the sugar, salt, and pepper, adjusting seasoning to taste. Stir thoroughly and cook for 5 more minutes.
- Drain the cooked spaghetti using a colander. Reserve a cup of the pasta water in case you need to thin out the sauce later. Transfer the drained pasta to a large serving bowl.
- Pour the hot meat sauce over the pasta and mix well. Top with plenty of grated cheese while everything is still hot so it melts nicely.
- Serve immediately while hot. Place extra grated cheese on the table for everyone to add more if desired.
Remember: The sauce should be simmered for a full hour - this is the secret to getting all the flavors to meld perfectly. Don't rush this step!
Tips from Lola's Kitchen
- Brown the meat well for deeper flavor development
- Don't skip the simmering time - it develops the complex 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
- Cook pasta al dente (slightly firm) as it will continue cooking slightly when mixed with hot sauce
- Taste as you go - adjust sweetness gradually to suit your preference
Substitutions
- Ground meat: Ground chicken or beef can replace pork
- Ham: Turkey ham works as a leaner alternative
- Cheese: Cheddar cheese can substitute for Velveeta
- Sweetener: Banana ketchup can replace part of tomato sauce for authentic Filipino taste
- Sugar alternatives: Condensed milk adds sweetness with creaminess
- Hotdogs: Chicken or turkey hotdogs for a lighter option
- Pasta: Whole wheat spaghetti for added fiber
- Broth: Chicken broth can replace beef broth
Troubleshooting
- Sauce too thick: Add reserved pasta water gradually until desired consistency
- Too sweet: Balance with a splash of cider vinegar or lemon juice
- Too acidic: Add a bit more sugar or a pinch of baking soda
- Sauce too runny: Simmer longer uncovered or add more tomato paste
- Pasta sticking together: Toss with a little oil after draining and mix with sauce immediately
- Bland flavor: Enhance with additional salt, beef bouillon, or a dash of soy sauce
- Hotdogs turning rubbery: Add them later in the cooking process
- Cheese not melting properly: Use freshly grated cheese (pre-shredded has anti-caking agents)
Storage & Reheating
- Refrigerator: Store sauce and pasta separately in airtight containers for up to 4 days
- Freezer: Sauce can be frozen for up to 3 months in freezer-safe containers
- Reheating Pasta:
- Microwave: 30-60 seconds with a splash of water
- Stovetop: Warm in simmering water for 30 seconds, then drain
- Reheating Sauce:
- Microwave: 2-3 minutes, stirring halfway
- Stovetop: Low heat with occasional stirring
- Combined Leftovers: Reheat slowly with added moisture to prevent drying out
- Freezing Tips: Slightly undercook pasta if planning to freeze; sauce freezes better than combined dish
FAQ
Why is Filipino spaghetti sweet?
It's adapted to Filipino taste preferences, which traditionally favor sweet-savory combinations in many dishes.
Can I make the sauce ahead?
Yes, sauce can be made 2-3 days ahead and stored in the refrigerator. The flavor often improves after a day as ingredients meld together.
How do I prevent pasta from sticking?
Toss with a little oil after draining, don't rinse (the starch helps sauce adhere), and mix with sauce promptly.
Is this exactly like Jollibee's version?
This is a close homemade version, though the original recipe remains a trade secret. Many Filipinos find this version satisfyingly similar to the beloved fast-food classic.
Can I reduce the sugar?
Yes, adjust sweetness to your preference by starting with less and adding more if needed. The authentic version is distinctly sweet.
What's the best pasta to water ratio?
Use approximately 4-6 quarts of water per pound of pasta for best cooking results.
Can I add vegetables to make it healthier?
While not traditional, finely diced carrots, bell peppers, or mushrooms can be added during the sautéing step.
Why use Velveeta instead of other cheeses?
Velveeta melts smoothly and provides the creamy texture closest to what's served at Jollibee. Its mild flavor also complements the sweet sauce.
Related
Looking for other recipes like this? Try these:
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
- First, bring a large pot of water to a full boil. Add 2 tablespoons of salt to the water and drop in 2 pounds of spaghetti noodles. Cook the noodles until tender but still firm when bitten, about 8-10 minutes. While the pasta cooks, start making your sauce.
- Heat 2 tablespoons of cooking oil in a deep pot over medium heat. Add 2 teaspoons of minced garlic and cook for 30 seconds until you can smell the garlic. Add the minced yellow onion and cook until the onion becomes clear, about 3-4 minutes.
- Put the minced ham in the pot and cook for 3 minutes, stirring a few times. Add the ground pork and break it into small pieces with your spoon. Cook until the meat turns brown, about 5-7 minutes.
- Pour in the tomato sauce and beef broth. Let it come to a boil, then lower the heat. Cover the pot and let it cook very gently for 60 minutes, stirring every now and then so the sauce doesn't stick to the bottom.
- After an hour, add the sliced hotdogs and tomato paste. Cook for 10 more minutes until the sauce gets thicker. Add the sugar, salt, and pepper, tasting as you go until it's just right. Stir everything well and cook for 5 more minutes.
- Drain your cooked spaghetti using a strainer. Save a cup of the pasta water in case you need to thin out the sauce later. Put the drained pasta in a large serving bowl.
- Pour the hot meat sauce over the pasta and mix it well. Top with plenty of grated cheese while everything is still hot so it melts nicely.
- Serve right away while hot. Put extra grated cheese on the table so everyone can add more if they like.
- Remember: The sauce should be simmered for a full hour - this is the secret to getting all the flavors to come together just right. Don't rush this step!
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
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.
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