Filipino Spaghetti
A recipe for Filipino Spaghetti inspired by our visits to Downtown Los Angeles! Spaghetti noodles are paired with a sweet tomato meat sauce, hot dogs, and shredded cheddar cheese for quite the comforting meal.
Servings 4 -6 Servings
Ingredients
- 2 tablespoons (30 milliliters) vegetable oil
- 4 hot dogs sliced on the diagonal
- 1 large onion peeled and chopped
- 4 garlic cloves peeled and minced
- 1 pound (450 grams) ground beef, pork, or a combination
- 1 tablespoon light brown sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (60 milliliters) tomato paste
- 1 cup (240 milliliters) banana ketchup
- 28 ounce (794 gram) can crushed tomatoes
- 1 pound (450 grams) dried Spaghetti
- 4 ounces (113 grams) Cheddar cheese shredded
Instructions
- In a large pan, drizzle the vegetable oil over medium heat. Add the hot dog slices and cook, stirring often, until golden. Remove the hot dogs to a plate and set aside.
- Add the onion to the pan and cook, stirring occasionally, until softened.
- Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Crumble in the ground beef/pork and cook, breaking up the pieces with a wooden spoon, until browned.
- Stir in the brown sugar, salt, and pepper, followed by the tomato paste. Cook for a couple of minutes, stirring, to heat through and blend.
- Pour in the banana ketchup and crushed tomatoes, stirring to combine. Reduce heat to a simmer and cook, stirring occasionally, for 15 minutes.
- Stir the hot dogs back in the sauce to heat through.
- While the meat sauce is simmering, bring a large pot of salted water to a boil.
- Add the spaghetti to the water and cook until al dente, just tender. Drain and divide among individual serving bowls.
- Season the meat sauce to taste and divide over the bowls of spaghetti.
- Top with shredded cheese and serve immediately.