Corned Beef Spaghetti
Filipinos are very resourceful that is why we have dishes like this, when a certain ingredient is unavailable, we try to replace it with something that can work, take this spaghetti for example. Usually spaghetti back home usually is prepared with a mixture of pork and beef mince, extenders are also used to feed more family members like the use of sliced hotdogs or ham but if you don’t have any of the above well sari-sari store is your answer. Just buy some canned corned beef, and if you are lucky you might still have that Libby’s corned beef in your pantry, the pasalubong or padala from overseas relatives last Christmas.
Like the Filipino spaghetti this is sweet but due to the corned beef it’s a bit tastier and saltier, it is easier to prepare as well as corned beef in can are usually cooked drastically reducing the cooking time of the whole dish, it may not be for everyone especially when you are used to the Italian pasta but you never know you might like it, give it a shot and let us know.
- 500 g spaghetti noodles
- 400 g canned corned beef
- 2 tbsp liver spread
- 1 heaping tbsp tomato paste
- 1 large bottle sweet style tomato ketchup or banana ketchup
- 1 can chopped tomatoes or tomato puree
- ½ cup beef stock
- 6 cloves garlic, minced
- 1 big white onion, finely chopped
- freshly ground black pepper
- Cook the spaghetti noodles according to packet instructions.
- In heavy pan add oil then sauté garlic and onions.
- Add the corned beef then cook for 5 minutes.
- Add the tomato ketchup, tomato puree, tomato paste, liver spread and beef stock. Stir then simmer for 20 minutes, add more water if needed.
- Season with pepper, salt and sugar (if you prefer it to be sweeter). Simmer for an additional 5 minutes.
- Plate the noodles and top it with the sauce. Top it with grated cheese.