Filipino Spaghetti - the way to impress your friends on your Christmas potluck!
asian pasta dishes are more superior... THERE, I SAID IT!
if you havent tried Filipino-styled spaghetti, nor have you tried Jollibee spaghetti (though we highly recommend), then give this recipe a go! we used ingredients like evaporated milk and banana ketchup, so you can expect a slightly sweeter, more lemak, and tomato-y sauce. this dish is great for a potluck as it will cover a crowd with all ages.
p.s you might want to make a bigger batch as it had us going back for seconds!
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Filipino Spaghetti
500g San Remo Spaghetti No. 5
¼ cup oil
5 cloves garlic, minced
2 medium yellow onion, diced
2 bay leaves
400g minced beef
200g chicken sausages, cubed
1 beef stock cube
500 ml canned tomato sauce / tomato puree
½ cup tomato ketchup
½ cup banana ketchup (optional)
200ml evaporated milk
3 tbsp cane vinegar
1 cup reserved pasta water + more if needed
salt and ground black pepper, to taste
garnish:
250g shredded cheddar cheese
directions
in a pot of boiling water seasoned with salt, submerge Spaghetti No. 5 and cook until al dente. reserve 1 cup of the pasta water.
in a separate pan, heat oil on medium-high heat. stir-fry the minced beef to get a nice even browning. remove the beef from the pan and set aside.
in the same pan with the resulting grease, saute garlic and onions until translucent. add the sausages and sautee for another minute.
mix in the the tomato and banana ketchups, beef stock cube, canned tomato sauce, and 1 cup of pasta water and let it come up to a simmer.
add in the cooked minced beef and stir well. cover and let it simmer on low heat for 10-15 minutes.
pour in the evaporated milk and simmer for 2 minutes. season with vinegar, salt and pepper and adjust consistency if needed.
spoon the sauce on top of a portion of cooked spaghetti, sprinkle on the cheese and enjoy!