It's Holy Week, I know, and I have already consumed this dish last two months ago. Anyway, meat is prohibited this week so I'm sharing this recipe for future reference.
Last Christmas season, our barangay distributed some Christmas package to our homes and my father received some which includes a pack containing a pack of spaghetti noodles and a huge pack of spaghetti sauce (Filipino-style).
As usual, my picky eater father gave it to me instead. Now, here I am, doing a Spaghetti party. Lol.
Spaghetti!!!
Of course, everyone knows and loves spaghetti, though its taste vary depending on location. In my country, Philippines, we have the Filipino-style spaghetti. It has a sweet taste which is why kids love it so much and always present on birthdays. The Filipino spaghetti also has banana ketchup, which I believe, contributes to the sweet taste.
As for me, I don't like a sweet spaghetti so I'm balancing the taste with some cream.
Let's cook!!!
INGREDIENTS:
- 700g Spaghetti Noodles
- 900g Spaghetti Sauce (Filipino-Style)
- 3 pcs. Hotdog (sliced thinly)
- 3/4 Cup Button Mushroom (sliced)
- 500g Ground Pork
- 2 Tbsp. Cooking Oil
- 1 Medium Onion (diced)
- 3 Cloves Garlic (minced)
- 1 Cup Cheddar Cheese (grated)
- 1 Beef Bouillon
- 250ml All-Purpose Cream
- 1 Tbsp. Vinegar
- Ground Black Pepper
- Water
- Salt
PROCEDURE:
• First, we make the spaghetti sauce. Pour oil into the pot and wait until it's hot enough.
• Saute garlic and onion until aromatic and onion has turned glossy.
• Add the slices of hotdog and cook for around 3 minutes.
• Then add the mushrooms. Cook for around 2 minutes.
• Can't you believe it, I almost forgot to add the ground pork! Lol. I was supposed to add this right after the onion and garlic but it's better late than forgetting it!
• Cook the ground pork for 20 minutes or until it turns brown. You may have noticed that I changed the pot at this point, because realized that the pot I initially used was too small. Lol.
• Then the fun part! Adding the spaghetti sauce.
• Stir until all ingredients are evenly combined, then add some ground black pepper. The amount depends to your liking.
• When the mixture begins to simmer or bubble, add the ground black pepper and beef bouillon. I like melting it over the laddle so it doesn't sink at the bottom and gets distributed evenly faster.
• I like my spaghetti creamy and less sweet. To lessen the sweetness, I added all-purpose cream. This is optional.
• Continue mixing until the cream has been completely mixed with the spaghetti sauce.
• Then to make it taste more savory, I added about half a cup of grated cheddar cheese. Mix.
• Since I'm making a lot of spaghetti sauce, I'm afraid the sauce would get spoiled after some days, that's why I added a tablespoon of vinegar to prevent it from spoiling soon.
• Let it simmer for around 3 minutes. Give one last mix then set aside.
• Next, we boil the pasta! Add enough water into the pot and put some salt.
• Once the water boils, add the pasta and cook according to the instruction written on the pasta package.
• I cooked the pasta for 8 minutes. Then I added some olive oil after draining. The package instructed to add oil to the pasta and so I did.
• Time to assemble!
Put pasta on plate, pour enough spaghetti sauce, and sprinkle some cheese!
• And for the fun part, mix everything until every strand of pasta is coated with the sauce.
The Little Girl in Me is Happy!
If I could speak to my younger self, I know her eyes would sparkle in delight when I tell her that I can now cook spaghetti with lots of cheese topping. No need for Jollibee and we can do whatever style of spaghetti even on the most random day.
I love the taste of the spaghetti sauce that I made. It's creamy, cheesy, and just a little bit sweet.
The pasta is good for 6 servings while sauce is good for 10 servings. Good thing I have some extra spaghetti noodles. Hehe.
I placed the spaghetti in microwavable containers and divided it per serving. I poured the sauce evenly over each pasta serving then only added cheese when I'll eat it.
That's all! 'Till the next recipe! :)