Filipino Spaghetti

Sweet and spicy, Filipino Spaghetti has a unique blend that is 100% Pinoy. With corned beef, banana ketchup, lots of cheese and let's not forget the hotdogs.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Cook spaghetti noodles as per package instruction. Drain and set aside.
2. 2In 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. 3Add ground beef and cook while stirring and breaking the lumps until it is no longer pink, about 3 minutes.
4. 4Add the hotdogs and cook for 2 minutes while stirring and turning them from time to time.
5. 5Stir 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. 6Pour 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. 7Grate 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. 8Add the cooked spaghetti noodles and toss until completely covered in sauce. Transfer in a serving plate and add more grated cheese on top.