We love our Spaghetti! No kids’ birthday party is complete without it being served alongside crispy fried chicken. Filipino Spaghetti is different because it’s sweet and we add sliced hotdogs to the sauce.
If you go to Asian stores in North America, you would probably find Filipino Spaghetti sauce but I stopped using that a long time ago. It’s just too sweet for me, not to mention the extra preservatives and food coloring they use. Since then, I tried to experiment until I came up with this one after a few trials and errors.
This recipe makes a big batch. It’s enough for 2 (1 lb) boxes of Spaghetti. I usually use half and freeze the rest for later use. Give it a try! It’s great for company this holiday season.
- 2 Tablespoons olive oil
- 2 large onions finely diced
- 1 head garlic finely chopped
- 2 lbs or 1 kg lean ground beef
- 1 375 g pack hotdogs sliced into small discs
- 2 medium bell peppers diceld
- 2 796 ml 28oz cans crushed tomatoes
- 1 796 ml 28oz can diced tomatoes, drained
- 1 156 ml 5.5fl oz can tomato paste
- 1 teaspoon dried basil
- 1/4 cup white sugar more if preferred
- Salt and pepper to taste
- 2 lbs 1 kg Spaghetti, cooked according to package directions
- Grated cheddar cheese for serving
- In a big pot, saute onions (medium heat) in oil until translucent. Add garlic and soften for about 10 seconds. Next, add the ground beef and cook until it’s no longer pink. Put the hotdogs next and cook for 3 -5 minutes. If the ground beef rendered too much oil, remove extra.
- Add bell peppers followed by all the canned tomatoes, basil and sugar. Mix to combine and bring to a gentle boil. Once boiling, lower the heat and simmer for 5-10 minutes while stirring constantly to prevent the sauce from burning. Season with salt and pepper.
- Cook spaghetti according to package directions. Pour sauce over the cooked (and drained) pasta. Top with grated cheese, if desired.