Jollibee Spaghetti
A sweet-style Filipino spaghetti with savory beef, sliced hot dogs, and a banana ketchup–tomato sauce.
Equipment
- Large Pot
- Skillet
- Wooden Spoon or Spatula
- Knife
- Cutting Board
- Colander
Ingredients
- 2 tablespoons vegetable oil
- 1 cup white onion finely minced
- 2 teaspoons garlic finely minced
- 1 1/2 teaspoons salt divided use
- 16 ounces ground chuck
- 4 pieces hot dogs cut into 1/4-inch slices
- 1 cup banana ketchup
- 15 ounces tomato puree canned
- 8 ounces tomato sauce
- 2 teaspoons sugar optional, add if sauce tastes acidic
- 4 ounces water
- 1 pound spaghetti cooked according to package directions
- 1/2 cup easy melt cheese shredded (e.g., Velveeta-style)
Instructions
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
- Add the finely minced onion and a pinch of the salt; cook, stirring occasionally, until the onion is translucent, about 3–4 minutes.
- Stir in the minced garlic and cook until fragrant, about 30–60 seconds.
- Add the ground chuck, break it up with a spoon, and cook until lightly browned; drain any excess grease.
- Add the sliced hot dogs and cook until heated through and slightly browned, about 2–3 minutes.
- Stir in the banana ketchup, tomato puree, and tomato sauce until combined, then add 4 ounces water and reduce heat to low.
- Simmer the sauce gently for about 10 minutes, stirring occasionally.
- Taste the sauce and add up to 2 teaspoons sugar if it tastes too acidic; adjust seasoning with the remaining salt and pepper to taste.
- While the sauce simmers, cook the spaghetti in a large pot of salted boiling water according to package directions; drain and return to the pot.
- Plate the cooked spaghetti, top with the meat and hot dog sauce, and sprinkle with shredded easy melt cheese before serving.
Notes
- Use sugar sparingly and only if the sauce is too acidic.
- Drain excess grease from the beef for a less greasy sauce.
- Slice hot dogs thinly so they warm through quickly.
- Adjust salt to taste after adding the sauces.