Tomorrow is my cousin’s birthday but he’s going to do the party tonight so he asked me to make him Spaghetti.
- 1 package of 500 grams Spaghetti – cook per package direction
- 1 block of quick melt cheese for toppings
- 2 Tbsp. vegetable oil
- 4 cloves of Garlic
- 2 Onions
- 1 Kilo of Ground pork or beef
- 5-7 pieces of hotdog – sliced
- 2 Green Bell Pepper – Diced
- 2 Large packets or cans of Tomato Sauce
- 1 Nestle All Purpose Cream
- 2 Tbsp of Fish Sauce
- 2 Tbsp Salt
- 1 Tbsp Pepper
- 2 Tbsp Rosemary
- 1 Tsp Chili Powder
- 1 1/2 Stick of Butter or 5/8 cup
- 1/3 cup flour
- 2 cans of Evaporated Milk
- Salt and Sugar to taste
1. Cook Spaghetti per package direction.
2. Sautee garlic and onion in a deep pot in oil, then add the ground pork and fry until brown.
3. Add hotdogs, then bell pepper.
4. Add the tomato sauce. Stir, then add the all purpose cream after a few minutes.
5. Season with fish sauce, salt, pepper, rosemary and chili powder.
6. Put the fire on low heat and let simmer for a few minutes.
7. For the Bechamel sauce.. On low heat, melt the butter in a pan.
8. Add the flour and stir with a whisk.
9. Slowly add a little bit of milk at a time and stir with the whisk.
10. Season with salt and sugar. I like mine a little sweet.
11. Set your oven to 180 Degrees Celsius.
12. Mix the spaghetti with the sauce and assemble on a pan. Let it cool.
13. Put a thin layer of Bechamel sauce on top.
14. Add the grated quick melt cheese.
15. Bake for about 20 to 30 minutes until the cheese had melted.
This recipe will make about 2 pans of baked spaghetti. It is for a party. I made variations of this recipe by using Penne Pasta instead of Spaghetti but I don’t bake it. I’ve shared this recipe with friends and it’s a hit with adults and kids. For Westerners, it may sound weird having hotdogs in a Spaghetti recipe but it’s a Filipino thing. A Filipino Spaghetti is not complete without sliced hotdogs. We like it a little on the sweet side too instead of sour as most Italian and American recipes do.