Filipino-Style Spaghetti
Filipino spaghetti is a beloved Filipino adaptation of Italian bolognese that features a distinctively sweet-savory meat sauce made with ground beef, banana ketchup, and sliced Filipino hot dogs, all topped with melted cheese. This comfort food staple is a mainstay at children's parties and family gatherings across the Philippines, embodying the Filipino knack for transforming international dishes with local flavors.
Equipment
- Large pot (kaldero) for boiling pasta
- Colander (salaan) for draining pasta
- Large deep skillet or wok (kawali) for sauce
- Sharp knife (kutsilyo) for chopping
- Wooden spoon (sandok na kahoy) for stirring
- Measuring cups and spoons (Panukat)
- Cheese grater
- Heavy-bottomed sauce pot for even heat distribution
Ingredients
For the Pasta:
- 1 pound 500g spaghetti noodles
- 2 tablespoons salt for pasta water
- Water for boiling
For the Meat Sauce:
- 1 tablespoon cooking oil
- 4 Filipino-style hot dogs red hotdogs/mga pulang hotdog, sliced diagonally
- 1 large onion sibuyas, finely chopped
- 3 cloves garlic bawang, minced
- 1 red bell pepper paminta, seeded and chopped
- 1 pound 500g ground beef (giniling na baka), 80/20 lean-to-fat ratio
- 2 cups tomato sauce sarsa ng kamatis
- ½ cup tomato paste pino na sarsa ng kamatis
- 1 cup banana ketchup saging catchup, preferably sweet and spicy
- 1 cup beef broth sabaw ng baka
- 1 teaspoon sugar asukal
- Salt asin and pepper (paminta) to taste
- ½ cup quick-melt cheese keso, shredded
Instructions
- Pour 4 quarts of water into a large pot and bring to a boil. Add 2 tablespoons salt to the water. Add 1 pound spaghetti noodles and cook following package directions until tender but still firm to bite, about 7-9 minutes.
- While pasta cooks, heat 1 tablespoon oil in a large deep pan over medium heat. Add sliced Filipino hot dogs and cook until lightly browned, about 2 minutes. Remove hot dogs and set aside.
- Using the same pan, cook chopped onion until soft and clear, about 3 minutes. Add minced garlic and chopped bell pepper, cooking until fragrant, about 1 minute.
- Add ground beef to the pan. Break up the meat into small pieces while cooking until it turns brown, about 10 minutes. Drain excess oil if you prefer.
- Pour in tomato sauce, tomato paste, banana ketchup, and beef broth. Add sugar and stir well. Bring to a boil, then lower heat. Cover and simmer for 45 minutes, stirring occasionally. If sauce gets too thick, add ¼ cup water or broth as needed.
- Add the cooked hot dogs back to the sauce during the last 10 minutes. Season with salt and pepper to your taste.
- Drain the cooked spaghetti but don't rinse. Put pasta on a large serving plate or bowl. Top with the hot meat sauce and sprinkle generously with shredded cheese. Serve right away while cheese is melting.
- For best results, let everyone mix their own pasta and sauce on their plates. Serve with pandesal or garlic bread if you like.
- Remember to taste and adjust seasoning - you can add more banana ketchup if you want it sweeter, or more salt if needed. Leftovers can be stored separately (sauce and pasta) in covered containers in the refrigerator for up to 3 days.
Tips from Lola's Kitchen
- Use Filipino-style hot dogs (bright red) for authentic taste
- Don't overcook the pasta - keep it slightly firm
- Save some pasta water before draining to adjust sauce consistency
- Let the sauce simmer longer for deeper flavor
- Add a splash of banana ketchup at the end for extra sweetness
- Toast the cheese under the broiler for extra deliciousness
Nutrition
Calories: 529kcalCarbohydrates: 63gProtein: 23gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 56mgSodium: 1068mgPotassium: 853mgFiber: 4gSugar: 14gVitamin A: 986IUVitamin C: 29.5mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!