Filipino-Style Spaghetti

Sweet, tangy, and rich, this meaty Filipino Spaghetti is Philippine’s take on the Italian Bolognese.

This is a very long overdue recipe. Seriously. I’ve been a Filipino food content creator for almost three years now and I still haven’t made recipe on this staple dish.

Anyways, here it is in its glory. This Filipino spaghetti was based off of my mom’s recipe, so I had her taste this multiple times and got it tweaked just right to achieve her stamp of approval.

My mom’s version leans heavily into the meaty and umami side, so I made sure to put loads of ground beef and hotdogs into this recipe.

What is Filipino Spaghetti?

Filipino spaghetti has its origins from the classic Italian bolognese. Being introduced to the Filipinos by the Americans, the bolognese was ultimately tweaked and adjusted to fit the local tastes and whatever ingredients were available at the time.

The sauce is distinctly sweet, rich, tangy, and meaty, making it incredibly popular as a get-together food. That’s why in almost every Filipino party, you’ll most likely see this dish, beloved by kids and adults alike.

Some may be off-putted by the sweetness of the sauce, which I think is totally understandable if you haven’t been exposed to Filipino spaghetti before. True authentic Filipino spaghetti is meant to be sweet, which is why another dish, preferably savory, can help to balance out those flavors.

The most famous example of this is Jollibee, where they even have a combo serving both spaghetti and fried chicken together. I loved eating this as a kid, and even until now it’s one of my go-to’s whenever I visit.

Ingredients

Banana ketchup: This is the key ingredient to Filipino spaghetti. And contrary to popular belief, it does not actually taste like bananas! It was first produced in the Philippines during World War II, and with a high demand of ketchup and a low supply of tomatoes, Filipinos had to become creative.

Bananas (which are abundant in the Philippines) became the foundation in order to manufacture a product to look and taste like American ketchup, giving birth to the modern day “banana” ketchup.

Nowadays, banana ketchup is not only used as a condiment, but it’s become a staple ingredient in numerous Filipino marinades (like my favorite: Soy Marinated Short Ribs!) and now, Filipino spaghetti.

You can find banana ketchup in almost all Filipino grocery stores, Asian markets, or maybe even in the international section of your supermarket. The two most popular brands are either UFC or Jufran, both of which are fairly similar in tastes.

Filipino red hot dogs: You can find these in most Filipino grocery stores, and some of its popular brand suppliers include Pamana, Viva, or Pure Foods.

For authenticity sake, Filipino red hot dogs are the way to go. But if you can’t find these, it’s really no big deal. You can always substitute it with standard beef hot dogs or even sausages instead, if you’d like.

Onion, garlic, black pepper: A classic set of aromatics helps form the base flavors for our spaghetti sauce.

Ground beef: We like going for lean ground beef to reduce the overall oiliness of the final spaghetti sauce.

Beef bouillon cube: This will help boost the meaty and savory flavors of the recipe. You can purchase beef bouillon cubes in most Asian groceries.

Fish sauce: A little goes a long way here. I know some recipes vary in terms of omitting the fish sauce entirely or using soy sauce in substitute instead. Either way, I really think a dash of this stuff makes a subtle difference.

Tomato sauce, tomato paste: You can’t have a spaghetti without the tomatoes. Tomato sauce will provide most of the bulk for our sauce, while the paste will further intensify the tangy, tomato flavors.

Evaporated milk: Might be an odd ingredient, but evaporated milk gives the sauce an added creaminess and richness. In my mom’s version, she’d directly add slices of cheese into the sauce and let it melt to achieve the same effect!

Sugar: Filipino spaghetti isn’t Filipino spaghetti without the sugar (yes, it’s needed, no exceptions). I made the recipe a range of 1-2 tablespoons, since I found that this was somewhat the “sweet” spot in terms of balance (i.e., not too bland, and too sickly-sweet). Feel free to adjust more or less to your preference, however.

Instructions

In a deep pot, saute the onions in the olive oil until soft and translucent, about 5-7 mins. Add in the garlic, and continue to saute until the garlic is golden and fragrant.

Add in the ground beef. Season with the beef bouillon cube, fish sauce, and ground black pepper. Stir to combine and cook the beef until no longer pink.

Add in the tomato paste. Stir to coat the ground beef and cook the tomato paste briefly for 2 mins.

Toss in the Filipino red hotdogs, tomato sauce, and banana ketchup. Mix gently to combine. Bring the sauce to a boil, then let simmer over medium-low for 45 minutes with a lid. Stir occasionally to avoid scorching the bottom.

After 45 mins, stir in the evaporated milk and sugar. Season with more sugar or salt to taste.

Mix with cooked spaghetti pasta, and top with shredded cheddar cheese. Enjoy!

FAQs (Frequently Asked Questions)

I don’t have banana ketchup, what else can I use?

You can always use an equal amount of standard tomato ketchup in place of the banana ketchup. If you prefer not to add ketchup at all, you may add an extra teaspoon of sugar to account for the sweetness.

How do I store leftovers?

Leftover spaghetti sauce can be stored for up to 5 days refrigerated in an airtight container.

When ready to serve, simply heat the sauce in the microwave or over stove-top until warm and mix with freshly boiled pasta.

How do I serve this?

Filipino spaghetti is typically served family-style, meaning you would mix the boiled pasta along with the sauce, and plate it in a large container to be shared by everyone in potlucks or get-togethers.

For smaller servings, I’d recommend boiling just enough pasta for whoever’s eating, and spooning the sauce on top of the pasta with some shredded cheese.

Can I add other ingredients to the spaghetti?

You definitely can. I’ve seen variants of Filipino spaghetti with mushrooms, carrots, and celery. For proteins, you may also add bacon or even spam!

Craving for more classic Filipino recipes? Here’s a couple that you might enjoy:

• Chicken Adobo
• Pancit Bihon (Filipino Rice Noodles)
• Bistek (Filipino Beef Steak)
• Tortang Talong (Filipino Eggplant Omelette)