Filipino-Style Spaghetti

Filipino-style Spaghetti is an unorthodox version of Italian. It has hotdogs, a bright red colour, sweet and spicy, and a thick sauce made of tomato paste and banana ketchup. To achieve the delicious sweet-savoury balance that Filipino spaghetti is famous for, you can use tomato ketchup instead. You can substitute cubed Spam, Spam, or Vienna sausages for Filipino hotdogs.

How to make Filipino-style Spaghetti

Boil spaghetti noodles in salted water to ensure they are tender and firm. To prevent sticking, drain in a colander.

Heat 2 tablespoons oil in a large skillet on medium heat. Stir in the sliced hotdogs. Cook for 5 minutes, turning once. Place the hotdogs on a plate covered with a paper towel. Set aside.

In the same skillet, saute garlic and onion for 2 minutes. Cook the ground pork until the juices have evaporated and the meat has turned brown. This should take approximately 8 minutes. Season the meat with salt and pepper.

Mix the banana sauce, tomato sauce, and tomato paste. Mix the flavours by stirring. Reduce heat to medium and cover the saucepan. Let simmer for 15 minutes, stirring now and then. Add the sliced hotdogs.

Spread the sauce on the Spaghetti, and then sprinkle the grated cheese.

With orzo pasta and onions, delicious tomato sauce, beef, and red wine, This recipe is incredible because of the way that orzo pasta absorbs all the flavours from the stew and the tender, delicious beef!

Add 1 tablespoon of fish sauce to the mixture and mix well. Once the meat is cut up, add the marinade, GOYA seasoning, ground fennel and 2 grated fresh tomatoes.

Combine until well combined. Allow to marinate for at least 3 hours, or better overnight.

Heat 2 TBSP of olive oils and half of the butter in a large saucepan.

Heat oil and butter until hot. Once the onions are browned, add the meat to the pan and cook for 5 minutes. Please don’t cover the pan or let the meat pieces touch one another so they can get charred.

Add meat and juices to a large baking pan. Next, add 3 chopped tomatoes, garlic, tomato paste and white wine. Finally, add 1/2 cup olive oil and 2 cups water with beef bouillon. Mix well.

Cover with aluminium foil and baking paper, and bake at 200°C for about 1 and a 1/2 hours.

When the meat has been fried for 1 1/2 hours, heat 2 TBSP of olive oil and half of the butter in a large saucepan. Once the meat is browned, saute the kritharaki and GOYA seasoning for 5 minutes.

Combine until well combined. Allow to marinate for at least 3 hours, or better overnight.

Heat 2 TBSP of olive oils and half of the butter in a large saucepan.

Heat oil and butter until hot. Once the onions are browned, add the meat to the pan and cook for 5 minutes. Please don’t cover the pan or let the meat pieces touch one another so they can get charred.

Add meat and juices to a large baking pan. Next, add 3 chopped tomatoes, garlic, tomato paste and white wine. Finally, add 1/2 cup olive oil and 2 cups water with beef bouillon. Mix well.

Cover with aluminium foil and baking paper, and bake at 200°C for about 1 and a 1/2 hours.

When the meat is cooked for 1 1/2 hours, heat 2 TBSP olive oil in the same pan you used to fry the meat.