Filipino Spaghetti Recipe | Marion's Kitchen

Heat the vegetable oil in a frying pan or large cast iron pan over medium-high heat. Add the sausage, then cook, turning often, for 3-4 minutes until browned. Transfer to a plate using a slotted spoon, leaving the oil behind.

Add the onion into the hot oil, along with the salt. Cook, stirring, for 5–6 minutes or until the onion is lovely and soft. Then add the garlic and cook for a minute to get those flavours making friends. Next, add the pork mince, breaking it up with your spatula or wooden spoon. Keep cooking until the pork has evenly cooked, then add the tomato paste. Cook, stirring, for 1 minute to cook out the tomato paste slightly.

Return the cooked hot dogs to the pan, along with the banana ketchup, tomato passata, chicken stock and soy sauce. Stir to combine well. Bring to a simmer, then reduce the heat to low and cook, stirring often, for 10-15 minutes for the flavours to develop. Take care as the mixture can easily burn.

Meanwhile, cook the spaghetti in boiling salted water according to packet directions until al dente, then drain and add back into your warm pot that you cooked the pasta in. Spoon over a few heaped spoonfuls of the cooked tomato meat sauce, then mix so that each spaghetti strand is coated. Divide pasta among serving bowls and top with more of the tomato meat sauce. Top with grated cheddar and serve.