Pinoy Spaghetti

With burnt toast edges on the background

Hubby surprised me one night by bringing home a bagful of Filipino goodies (from the Asian store, of course!). I went straight to the thing that I have been craving the most - the spaghetti sauce! Not just any spaghetti sauce, mind you. Filipino spaghetti sauce is sweet and reminiscent of meat sauce with a touch of sugar. I really can't explain, all I knew was that I wanted it! 

I had White King's Fiesta Spaghetti Sauce, and I followed the recipe on the back of the pouch  for the "Special Spaghetti". I tweaked it a bit because I wanted it to taste like the spaghetti I used to have as a little girl. ;-)


What you need: 

1 lb ground pork
1 pack (17.6 oz) Fiesta Spaghetti Sauce
1 can (7 oz) button mushroom
1 medium yellow onion, finely chopped
1 1/2 cups hotdog (about 4 pieces), sliced into rings
1 carrot, chopped finely
1 can (14.5 oz) diced tomatoes
1 tablespoon olive oil
1 tablespoon butter
5 cloves of garlic, finely minced
1 bay leaf
1 cup beef broth
1/4 cup dry white wine
1/4 teaspoon parsley flakes


What to do: 

In a sauce pot, heat the olive oil and butter. Saute garlic, onion, and carrots over medium heat. Add the ground pork and cook until meat is browned. Add the rest of the ingredients and allow to simmer for about 30 minutes, or until slightly thickened. Season to taste.

Double double toil and trouble. Fire burn and cauldron bubble.

Cook spaghetti noodles according to package directions. Drain and serve on a platter. Top with sauce and Parmesan cheese. Enjoy!


Tips, Tricks and Tweaks: 

1. Use beef instead of pork.
2. If using fresh parsley, use about a tablespoon.
3. Not a fan of canned tomatoes? Use fresh ones - about 4 pieces.