Spaghetti Filipino Recipe
There are number of stories made as to the origins of this long, solid, and slender strings of pastas called Spaghetti. One story tells us that it originates is China because Marco Polo, an Italian merchant traveler that lived from 1254 to 1324, brought noodles back with him when he visited China. Another story narrates that the Arabs introduced spaghetti pasta because they occupied and colonized the island of Sicily in Italy in 10th century. Some say that the Romans is baking noodles in the oven as early as 400 BCE. However and whatever the true origin of this dish, Italian-American Spaghetti was already popular in the United States around the end of 18th century. When the Americans occupied the Philippines in the early 1900, they introduced their Italian-American version of Spaghetti which is, basically, made of Spaghetti noodles, meatballs, and tomato sauce. Filipinos were just so innovative in cooking that they came up with their own unique version called the Filipino Sweet Style Spaghetti.
This delicious Filipino Spaghetti continues to be developed with the addition of evaporated milk to make the dish more creamer and for other Filipino cooks, adding a reno liver spread will thicken the Spaghetti sauce and will better the taste. For me, I add both the evaporated milk and reno liver spread. I just love the taste!
Filipino Spaghetti Ingredients
- 2 lbs spaghetti noodles
- 4 cloves garlic; minced
- 1 onion; minced
- 1 lb ground pork
- 1 lb ground beef
- 4 pieces hotdog; sliced diagonally
- 1 cup UFC banana catsup
- 4 cups tomato sauce
- 1 small can tomato paste
- 1 cup cheddar cheese, grated
- 3/4 cup water
- Brown or white sugar
- Salt and pepper to taste
- Cooking oil
- 1 small can reno liver spread
- 3/4 cup evaporated milk
- Filipino Spaghetti Cooking Instructions
- Cook the spaghetti noodles according to package instructions. Set aside.
- In a saucepan or wok, sauté garlic and onion. Add ground meat (pork and beef) and 3/4 cup water. Let simmer until all liquid evaporates and the saute.
- When meat starts to render fat, season with salt and pepper to taste. Add the tomato sauce, tomato paste, banana ketchup, and slices of hotdog.
- Simmer for 10 to 15 minutes. Balance taste with sugar, and salt and pepper according to taste.
- Pour the sauce on top of the spaghetti noddles, then garnish with grated cheddar cheese.
- Adding evaporated milk (others use condensed) will make the dish creamer.
- Adding reno liver spread will thicken the spaghetti sauce. For others, this additional ingredient will better the taste