Espagueti filipino

Ingredientes

• 1 pound spaghetti
• 2 tablespoon oil
• 1/2 cup butter
• 4 cloves garlic (- minced)
• 1 medium onion (- chopped finely)
• 1/2 pound ground beef
• 5 pieces hotdogs (- cut into diagonal slices )
• 1 can (150g) corned beef
• 1 medium carrot (- cut into small cubes (brunoise))
• 1 medium red bell pepper (- cut into small cubes (brunoise))
• 1 medium green bell pepper (- cut into small cubes (brunoise))
• 1 can (400g) champignon mushrooms (- each piece cut into quarters)
• 2 cups tomato sauce
• 1 cup banana ketchup (tamis anghang)
• 1 block (165g) cheese (- Eden or Velveeta)
• 1/2 tablespoon salt (- adjust as needed)
• 1/2 teaspoon ground pepper (- adjust as needed)

Preparación

1. 1

   Cook spaghetti noodles as per package instruction. Drain and set aside.

2. 2

   In a large pot, add oil and butter and cook over medium heat until butter is melted. Once melted, add garlic and onions and cook until tender and fragrant.

3. 3

   Add ground beef and cook while stirring and breaking the lumps until it is no longer pink, about 3 minutes.

4. 4

   Add the hotdogs and cook for 2 minutes while stirring and turning them from time to time.

5. 5

   Stir in the corned beef and cook for 1 minute. Add the carrots, bell peppers, and mushrooms. Cook for a minute while stirring to combine.

6. 6

   Pour in the tomato sauce and banana ketchup and season with salt and pepper. Simmer for 5-7 minutes or until the carrots are cooked. You may add a half cup of water if the sauce is getting too thick.

7. 7

   Grate half of the block of the cheese on top of the sauce and cook for another 1-2 minutes while stirring to melt the cheese completely.

8. 8

   Add the cooked spaghetti noodles and toss until completely covered in sauce. Transfer in a serving plate and add more grated cheese on top.