Those who haven’t tasted the Pinoy Spaghetti I must tell you that it may look similar to the Italian counterpart but there is a big difference, Pinoy spaghetti is sweet and extender ingredients are used like ham and hotdogs. These additional ingredients are not included for its flavour but more as an extender, since Philippines is a country that is not blessed with wealth we got used to extending a lot of dishes so it can feed more people while keeping in a tight budget, pure beef and pork mince are expensive compared to processed ham and hotdogs, we even thicken the sauce by adding more water and flour.
- 1 kg spaghetti noodles
- 500 g minced beef
- 500 g minced pork
- 200 g hotdogs or frankfurters, sliced
- 2 tbsp tomato paste
- 1 large bottle sweet style tomato ketchup or banana ketchup
- 400 g tomato puree/tomato sauce
- 2 cups beef stock
- 2 tbsp flour
- 1 tsp rubbed sweet basil
- 5 cloves garlic, minced
- 1 big white onion, finely chopped
- Quickmelt cheese or Colby, grated
- freshly ground black pepper
- Cook the spaghetti noodles according to packet instructions.
- In heavy pan add oil then sauté garlic and onions.
- Add the beef and pork. Cook until the meat turns light brown.
- Dissolve flour in beef stock.
- Add the tomato ketchup, tomato puree, hotdogs, tomato paste, basil and dissolved flour mixture. Stir then simmer for 20 minutes, add more water if needed.
- Season with pepper, salt and sugar (Philippine style spaghetti is sweet so we add more of this). Simmer for an additional 5 minutes.
- Plate the noodles and top it with the sauce. Top it with grated cheese.