Filipino-style spaghetti is an interesting treat on Italian bolognese. Made with banana ketchup and hot dogs, this is not your typical pasta dish! It is sweet, very sweet and delicious, and delicious for the last breakfast or main dish.
I had so many fond memories of Filipino-style spaghetti growing up. It probably didn’t do my waist service, but I was seriously obsessed with this pasta dish.
Would you believe I ate the stuff five days a week for four years? Seriously. My high school cafeteria sold spaghetti to students and every day the packed lunch my mother made with tender loving care went untouched because I would instead spend my meager allowance on a plateful of the beet-red noodles.
I don’t know what it is but the banana catsup sauce is just as scary but addictive about the red hot dogs.
To this day, Filipino spaghetti is my favorite casual meal. I no longer eat it five days a week, but I often make it at home so much that G loves it so much. If you find it hovering over me while I cook, you can bet it is Pinoy spaghetti. 3
Philippine spaghetti measures are tantamount to making regular spaghetti balloons. Ground beef is first browned with aromatics and then boiled in a selection of tomato sauce and herbs until thick and tender.
What sets our local version apart is the topping of the grated cheese in the meat sauce with sweet banana cats up and Filipino-style hot dogs as well as pasta.
Sweet-style spaghetti makes an important dish for a delicious and delicious lunch or lunch or dinner. Top with sliced instant melted cheese and enjoy with garlic bread and green salad.
It also makes a great addition to any party or special gathering menu. Cheers to a guaranteed crowd!
How to store leftovers.
Transfer to airtight containers and refrigerate for 3 days or freeze for 2 months.