Unlike its Italian counterpart, Filipino-Style spaghetti is distinctively sweet. Sweet, cheesy, and meaty – that’s what we like in the Philippines.
2 tbsps oil
1 large onion, sliced
6 cloves garlic, minced
6 hotdogs, sliced thinly
500 grams minced beef
400 grams spaghetti, boiled as per package instruction and drained
3 250 gram packs Sweet or Filipino style spaghetti sauce
3 250 gram packs tomato sauce
1 150 gram pack tomato paste
salt, to taste
pepper, to taste
sugar, to taste
180 grams cheddar cheese, grated
- In a large casserole, heat the oil over medium heat.
- Once the oil is hot enough, sauté the onion and the garlic until the onion is translucent.
- Add the hotdogs and sauté for a few minutes, until the hotdogs are lightly browned.
- Add the minced beef and cook until the beef loses its pink color.
- Add the spaghetti sauce, tomato sauce, and tomato paste. Mix well until combined.
- Season with salt and pepper. Add sugar by the tablespoonful, adjusting the sweetness to your taste.
- Cover and simmer for 5 minutes.
- Add half of the cheese to the sauce and simmer for a few minutes or until the cheese melts.
- Turn off the heat. Add the spaghetti and mix until the strands are covered with the sauce.
- Transfer to a large plate. Top with cheese and hotdog slices before serving.
- I used about 3 tsps of salt and 6 tbsps of sugar. Sweet or Filipino style spaghetti sauce is already sweetened, but I felt that the sauce wasn’t sweet enough for the Filipino style spaghetti. If you aren’t using Sweet or Filipino style spaghetti, you may have to add more sugar.
- If you are adding the cheese to the sauce, you may want to hold off adding the salt until after the cheese is mixed in. Cheddar can be salty, and you don’t want to add to much salt to the sauce.
- You can also add some diced bell peppers to add a bit of spice.
Keywords: Filipino Style Spaghetti, Pinoy Spaghetti