It’s hard to put into words why Pinoy spaghetti is such a delicious dish. A twist on your traditional pasta recipe, this one makes use of a sweet tomato sauce topped with sliced hotdogs for a unique spaghetti that is an absolute must at Filipino parties and gatherings. Those who try it for the first time are surprised by the sweetness of the sauce, but end up coming back for second servings for reasons they can’t explain. This version makes use of ground pork and minced ham for added savoriness and texture as a contrast to the sugar that will be added to the sauce. The shredded cheese is best added when it’s freshly cooked so it will melt right on top of the sauce. This version is a close copy of what is served in Jollibee—a menu item so popular that it’s known for converting even those who aren’t fans of Pinoy-style spaghetti.
- 2 lbs. Spaghetti pasta
- 3 (15 oz.) can tomato sauce
- 1/2 cup tomato paste
- 1 lb. minced ham
- 1 1/2 lbs. ground pork
- 6 to 8 pieces red hotdogs, sliced diagonally
- 1/2 cup granulated white sugar
- 1 medium yellow onion, minced
- 2 teaspoons minced garlic
- 2 cups beef broth
- 1 cup shredded Velveeta cheese
- 2 tablespoons cooking oil
- Salt and pepper to taste
- Cook the spaghetti pasta according to the package instructions. Drain and set aside.
- Heat the oil in a cooking pot.
- Saute the garlic and onion.
- Add the ham. Cook for 3 minutes.
- Put-in the ground pork. Cook for 3 to 5 minutes.
- Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer for 60 minutes.
- Add the hotdogs and tomato paste. Stir and cook for 10 minutes or until the sauce thickens.
- Put-in the sugar, salt, and pepper. Stir until the ingredients are well incorporated.
- Arrange the spaghetti pasta in an individual plate. Pour the meat sauce over the pasta and top with cheese.
- Serve. Share and enjoy!