Filipino-style Spaghetti

Filipino-style Spaghetti is an exciting take on the Italian bolognese. Made with banana catsup and hot dogs, it's not your ordinary pasta dish! It's meaty, sweet, savory, and cheesy for the ultimate midday snack 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 beet-red noodles. I don't know what it is, but there is just something so awful yet addictive about red hot dogs in banana catsup sauce.

I've widened my tastes for pasta dishes over time to include Filipino-style lasagna and Baked Chicken Macaroni, but to this day, Filipino spaghetti remains my favorite comfort food. I no longer eat it five days a week, of course, but I make it often enough at home that G  has grown to love it just as much. If you find him hovering over me while I cook, you can bet it's Pinoy spaghetti. 🙂

Ingredient notes

• This sweet-style spaghetti's ingredients and cooking procedure are mostly similar to regular bolognese. The ground beef is first browned with a soffrito of onions, garlic, and bell peppers and then simmered in tomato sauce and herbs until thick and hearty. It's also common to add other vegetables, such as fresh tomatoes and mushrooms, to boost nutrition and texture.
• What makes it uniquely Filipino is the addition of sweet banana catsup and Filipino-style hotdogs to the meat sauce and the grated cheese topping when the pasta is served. If you don't have access to banana catsup, use tomato ketchup in equal amounts and add a teaspoon of sugar to achieve the pasta's sweet and savory characteristics. Ready-made sweet-style sauces are also available at most Asian supermarkets. You can also substitute ham, bacon, or Vienna sausages for the hot dogs for a smoky layer of flavor.

How to make Filipino spaghetti

1. Cook spaghetti in salted boiling water according to the package directions or until firm to bite. Drain well.
2. Brown the hot dogs in a wide pan over medium heat. Remove from pan and drain excess oil.
3. Saute the onions, garlic, and bell peppers in the pan until softened. 
4. Brown the ground beef, breaking it into small pieces with the back of the spoon. Drain any excess fat.
5. Add tomato sauce, tomato paste, ketchup, and beef broth. Stir in sugar. Bring to a boil.
6. Lower the heat, cover, and simmer until the meat is fully cooked and the sauce is thickened. If the sauce gets too thick, add water or broth in ½ cup increments.
7. Add the browned hot dogs during the last 10 minutes of cooking. Season with salt and pepper to taste.

Serving suggestions

• Sweet-style spaghetti makes a hearty and tasty midday snack or a main dish for lunch or dinner. Top it with shredded quick-melt cheese and enjoy with garlic bread and green salad.
• It also makes a great addition to any party or special gathering menu. A guaranteed crowd-pleaser!

How to store leftovers

• For best results, store the meat sauce and noodles in separate containers, as the pasta absorbs much of the sauce and gets mushy.
• Transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 2 months.
• To reheat, submerge the frozen spaghetti in boiling water for 1 to 2 minutes and heat the sauce in a saucepan over medium heat until the internal temperature reads 165 F. Alternatively, drop the noodles directly into the simmering sauce and cook until the desired temperature is reached.