Filipino Spaghetti
Sweet-style Filipino spaghetti made with plain canned tomato sauce and condensed milk, so you control how sweet it gets. Ground meat, sliced hot dogs, and cheese stirred right into the sauce.
Servings: 8 people
Calories: 1030kcal
Equipment
- 1 Large pot or Dutch oven, for the sauce
- 1 Large pot, for boiling the pasta
- 1 Colander
- 1 Wooden spoon or spatula
- Cutting board and knife
Ingredients
- 1½ ounces spaghetti pasta
- 2 pounds ground beef
- 3 tablespoons olive oil or other cooking oil
- 1 medium onion chopped
- 8 cloves garlic minced
- 12 oz Filipino-style hotdogs sliced
- 1 medium red or green bell pepper finely diced (about 1 cup)
- 1 medium carrot finely diced (about ¾ to 1 cup)
- 2 15 oz cans tomato sauce
- 1 6 oz can tomato paste
- 1 12 oz bottle Jufran banana ketchup
- 2 cups water
- 1 whole beef bouillon
- ½ cup sweetened condensed milk
- Salt and black pepper to taste
- 1 cup pasteurized processed cheese or cheddar cut in small cubes
- 1 cup pasteurized processed cheese or cheddar shredded for serving
Instructions
- Heat the oil and sauté the onion and garlic until soft and fragrant.3 tablespoons olive oil or other cooking oil, 1 medium onion, 8 cloves garlic
- Add the ground beef and cook, breaking it up, until browned.2 pounds ground beef
- Add the tomato sauce, tomato paste, banana ketchup, water, and beef bouillon. Stir, bring to a simmer, and cook 20 minutes.2 15 oz cans tomato sauce, 1 6 oz can tomato paste, 1 12 oz bottle Jufran banana ketchup, 2 cups water, 1 whole beef bouillon
- Add the carrots, bell pepper, and hot dogs. Simmer 10 minutes, until the vegetables soften.1 medium red or green bell pepper, 1 medium carrot, 12 oz Filipino-style hotdogs
- Stir in the condensed milk and 1 cup of the cheese until the cheese melts into the sauce. Season with salt and pepper, taste, and adjust the sweetness.½ cup sweetened condensed milk, 1 cup pasteurized processed cheese or cheddar , Salt and black pepper
- Cook the spaghetti to package directions and drain.1½ ounces spaghetti pasta
- Serve the sauce over the noodles with the remaining cheese on top.1 cup pasteurized processed cheese or cheddar
Notes
- The sweetness is adjustable. Most of it comes from the banana ketchup, with the condensed milk rounding it out and adding creaminess. Stir the condensed milk in at the end and taste before it comes off the heat.
- Plain canned tomato sauce is what makes this work. A pre-sweetened Filipino-style jar has already decided how sweet your sauce is, and it costs more than doing it yourself.
- The sauce stretches. This batch sauces anywhere from 1 to 2 pounds of pasta. A pound gives you a heavily sauced plate, two pounds spreads it thin. Cook what suits the people eating it.
- Boil the pasta while the sauce simmers. The 40 minutes of cook time assumes you're doing both at once. Cook them in sequence and add about 10 minutes.
- Brown the beef properly before the tomato goes in. Once liquid hits the pan, browning stops, and meat that went in grey stays grey.
- Store the sauce and pasta separately. Sauced noodles keep absorbing overnight and turn soft.
- Sauce keeps 3 to 4 days in the fridge or about a month in the freezer.
Nutrition
Calories: 1030kcal
