Filipino Spaghetti
This Filipino spaghetti has the perfect flavor and sweetness. I love adding condensed milk instead of sugar because it adds a bit of creaminess as well, which makes the sauce taste closer to a rosé sauce.
Ingredients
- ¼ cup oil
- 1 large onion (chopped)
- 6 cloves garlic (minced)
- 1 pound ground pork
- 10 hotdogs
- 1 (28-ounce) can crushed tomatoes
- 1 cup banana sauce/ketchup
- 1 cup beef broth/stock (I mixed 2 ½ teaspoons of better than bouillon beef base with 1 cup of water)
- ¼ cup sweetened condensed milk
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 pound dried spaghetti
Instructions
- In a large pot, heat the oil over high heat. Add the onions and cook for 4-5 minutes until golden brown and translucent. Add the garlic and cook for another 1 minute.
- Add the ground pork and cook for another 5 minutes until no longer pink. Use a spatula to break up the pork into small pieces. Add the hotdogs and continue cooking for 1 minute.
- Stir in the crushed tomatoes, banana sauce, and beef broth. Bring to a boil then reduce to a simmer and cook for 30 minutes. After 30 minutes, the texture should be slightly thicker and less watery.
- Stir in the condensed milk and black pepper. Taste for seasoning and add some salt if needed.
- Bring a large pot of salted water to a boil (don't make the water too salty. About 1 teaspoon of salt per 4 cups). Cook the spaghetti according to the package instructions but remove the spaghetti 2 minutes before they are done.
- Add the spaghetti to the sauce along with ¼ cup of the pasta water. Cook for 2-3 minutes until the spaghetti is al dente. If there is too much moisture in the sauce, just increase the heat and boil the sauce until it thickens. Stir in cheddar cheese and enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!