Filipino-Style Spaghetti

Sweet, tangy, and rich, this meaty Filipino Spaghetti is a classic in celebrations and fiestas. This 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!

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Banana ketchup: This is the key ingredient to Filipino spaghetti. You can find this in almost all Filipino grocery stores or Asian markets. The two most popular brands are either UFC or Jufran, both of which are fairly similar in tastes. If you can’t find banana ketchup, you can also use standard Western ketchup in its place.

Filipino Red Hot Dogs: You can find these frozen in most Filipino grocery stores, and some of its popular brand suppliers include Pamana, Viva, or Pure Foods. Otherwise, beef hot dogs or sausages may also work.

Ground beef: Go for lean ground beef to reduce the overall fattiness of the final dish. You can also use any ground protein for this recipe, such as chicken, turkey, or pork.

Onion, garlic, black pepper, tomato sauce, tomato paste, evaporated milk: This will make up the base of our creamy tomato spaghetti sauce.

Beef bouillon, fish sauce, sugar: These will help boost those savory and umami flavors. Beef bouillon can be replaced with chicken bouillon, and fish sauce with kosher salt, to taste. It also isn’t quite like Filipino spaghetti without its characteristic sweetness, so sugar is highly needed to provide balance. Feel free to adjust the sugar according to taste, but this recipe gives you a standard range you can work with.

Instructions

*The Recipe Card below includes all the full detailed instructions! 

In a deep pot or wok, sauté the onions and garlic.

Add in the ground beef, beef bouillon cube, fish sauce, and ground black pepper.

Add in the tomato paste, hotdogs, tomato sauce, and banana ketchup. Mix to combine, then let simmer for 45 minutes, stirring occasionally.

After 45 minutes, pour in the evaporated milk and sugar.

Serve with cooked spaghetti and shredded cheese on top.

Cooking Tips

Customize your spaghetti sauce: If you prefer your spaghetti less sweet, feel free to omit or add less sugar. If you prefer it more saucy, add additional pasta water to the sauce. Other versions of Filipino spaghetti also include additional minced veggies, such as with mushrooms, carrots, and/or celery.

Properly prepare your pasta: For great flavor throughout, be sure to salt your boiling water. Also avoid adding oil to your pasta as this can prevent the sauce from adequately clinging onto it.

FAQs (Frequently Asked Questions)

How do I store leftovers?

Leftover spaghetti sauce can be stored for up to 5 days refrigerated in an airtight container. I’d recommend keeping the pasta and spaghetti sauce separate during storage for optimal flavor and texture.

Can I freeze this?

You can freeze the spaghetti sauce for up 3 months. To warm, let the sauce thaw overnight in the fridge until softened, then gently reheat in the microwave or over stovetop until it returns to a sauce-like consistency.

How do I serve this?

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

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)