Filipino spaghetti
The sweet, saucy party spaghetti from the Philippines, with ground beef, sliced hot dogs and a snowy pile of cheddar.
- 45 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $2.27 a serving
- 710 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 lb 85/15 ground beef
- 4 hot dogs, sliced into coins
- 2 cans tomato sauce
- ½ cup ketchup
- 1 tbsp fish sauce
- 1 lb spaghetti
- 1 cup shredded cheddar
From your pantry
- 1 tbsp salt
- 1 tbsp vegetable oil
- 2 tbsp brown sugar
- ½ cup water
- ½ tsp black pepper
Each serving has about 710 calories, 34 g protein, 76 g carbs and 30 g fat, and costs about $2.27 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No 85/15 ground beef? 90/10 ground beef works.
- No tomato sauce? Crushed tomatoes work.
- No spaghetti? Fettuccine works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
Fill a large pot with water, add the salt, and set it on high to come .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Heat the oil in a large, deep over medium, add the onion and garlic, and cook 3 to 4 minutes, until soft.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 3 min 30 sec
Turn the heat to medium-high, add the beef, and cook 6 to 7 minutes, breaking it up, until no pink is left.
Medium-high heatTimer: 6 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Add the hot dog coins and cook 2 to 3 minutes, until their edges brown.
Medium-high heatTimer: 2 min 30 sec
Stir in the tomato sauce, ketchup, brown sugar, fish sauce, water and pepper. Turn the heat to low and 15 minutes, stirring now and then, until thick.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 15 min
Dolly’s tip: It’s meant to taste sweet. That’s the whole charm of this one.While the sauce , cook the spaghetti until tender, then .
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heat
Pile the spaghetti on plates, ladle the sauce over it, and cover each with a heap of cheddar.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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