Filipino Spaghetti with Sweet Meat Sauce
A platter of Filipino Spaghetti with Sweet Meat Sauce has layers of varying flavors. Do not be scared. Grab a fork and plunge it into the pasta, laden with the rich creamy tomato sauce, made even heartier by all the ground beef. This is the way Filipinos like their spaghetti. You’ll find layers upon layers of flavors embedded in just one dish. Where else in the world can you enjoy the rich, the sweet, the robust, the salty, and sometimes even the spicy in one forkful filled with spaghetti tendrils twirled around it? You’ll find it only in Filipino spaghetti. It’s sweet and it’s spectacular. This Filipino spaghetti is an AsianInAmericamag recipe and serves 4 to 6.
Servings: 4 people
Calories: 891kcal
Ingredients
- 16 ounces/ 1 lb or 454 gm spaghetti pasta
- 1 pound ground beef
- 4 Tablespoons vegetable oil or extra virgin olive oil
- 4 cloves garlic minced
- 1 whole onion chopped
- 2 cans (8 ounces each) tomato sauce
- 1 can ( 6 ounces) tomato paste
- ⅓ cup banana catsup (Filipino brands, from Asian groceries)
- 1 can (10 ¾ ounces) cream of mushroom soup
- 1 cup beef broth
- 5 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
- 1 cup grated cheddar cheese
- 1 teaspoon Worcestershire sauce
Instructions
- Cook spaghetti pasta in a large stock pot of boiling water with a pinch of salt. Follow package directions and cook for 8 to 10 minutes. Drain pasta when cooked and set aside.
- In a large skillet, over medium high heat, add the cooking oil. Saute the garlic and onions.
- Add the ground beef. Sprinkle the Worcestershire sauce over the beef. Cook the beef for 10 minutes or till the pink meat turns to brown.
- Add the tomato sauce, tomato paste and banana catsup to the meat. Blend well.
- In a separate small bowl, blend the cream of mushroom soup with the beef broth. Mix well till there are no lumps. When it is smooth, add this to the tomato sauce and beef mixture in the skillet.
- By then the sauce would have boiled. Lower heat to a slow simmer. Cook for 35 to 40 minutes over a low heat. Stir occasionally so the meat doesn’t stick to the bottom. Season with salt and pepper.
- Lastly, add the sugar. Turn off the heat. Do not cook the spaghetti sauce with sugar or you might burn the sauce.
- Arrange the pasta on a large platter. Add a few tablespoons of the sauce on the pasta, making sure to coat the spaghetti with the sauce. Pour the rest of the spaghetti sauce over the pasta. Sprinkle the top with grated cheese. Serve warm.
- COOK'S COMMENTS: Sometimes, Filipino spaghetti meat sauce uses a combination of half ground beef and half ground pork.
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Nutrition
Serving: 1g | Calories: 891kcal | Carbohydrates: 101g | Protein: 42g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 1085mg | Potassium: 643mg | Fiber: 4g | Sugar: 18g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 257mg | Iron: 4mg