Panlasang Pinoy Spaghetti

Name: Panlasang Pinoy Spaghetti With Ground Pork
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb. spaghetti; 1 lb. ground pork; 2 8oz. can tomato sauce; 1 3 oz. can potted meat; 1 Knorr beef cube; 1 1/4 cups banana ketchup; 1 medium yellow onion (diced); 1 teaspoon minced garlic; 3 tablespoons white sugar; 4 pieces sliced hotdog; 1 cup shredded cheddar cheese; 1 cup water; Salt and ground black pepper to taste; 3 tablespoons cooking oil

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Panlasang Pinoy Spaghetti is a Filipino comfort-food pasta dish made with ground pork, hotdogs, and a 30-minute simmered sauce sweetened with banana ketchup. The result is a sweet, savory, and uniquely Filipino take on spaghetti that's nothing like Italian red sauce.

14 Ingredients

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Instructions

1
Cook the spaghetti according to package instructions. Set aside.
2
Start to make the spaghetti sauce by heating the oil in a cooking pot.
3
Sauté the onion and garlic and continue to cook until the onion gets soft.
4
Add the ground pork. Cook until the color turns light brown.
5
Add the hotdog and potted meat. Cook for 2 minutes.
6
Pour the tomato sauce and water. Stir and bring to a boil.
7
Add Knorr beef cube. Cover and cook in low to medium heat for 30 minutes.
8
Stir-in the banana ketchup and add the sugar. Cook for 5 to 8 minutes.
9
Season with salt and ground black pepper
10
Arrange a serving of spaghetti in a plate. Top with a generous amount of spaghetti sauce. Sprinkle shredded cheddar cheese on top.
11
Serve. Share and enjoy!

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Tips & Notes

Pro tips

Do not skip the 30-minute simmer with the lid on—this low-and-slow cooking develops the deep savory flavor that defines this dish.
Dice the onion fine and mince the garlic well before sautéing; this ensures even flavor distribution throughout the sauce.
Stir the banana ketchup and sugar in at step 8 (after the 30-minute simmer) rather than earlier to prevent the sweetness from becoming too concentrated.
Top generously with shredded cheddar cheese; the cool cheese against the hot spaghetti is a signature textural element of Filipino spaghetti.

Substitutions

Banana ketchup → regular tomato ketchup (note: sauce will be less sweet and less fruity)
Ground pork → ground beef (note: slightly leaner; use 1:1 ratio)
Cheddar cheese → Kraft cheese slices or mozzarella (note: cheddar is traditional)
Knorr beef cube → chicken bouillon cube (note: flavor will be lighter)

Storage & make-ahead

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water. Cooked pasta does not store well mixed with the sauce; refrigerate them separately and combine when reheating.

Common Questions

Can I substitute ground beef for ground pork?

Yes. Ground beef works well as a 1:1 swap and will produce a slightly leaner sauce.

Why do you add potted meat to this spaghetti?

Potted meat adds umami depth and richness to the sauce. It's a traditional Filipino ingredient in this dish.

Can I make this sauce ahead of time?

Yes. Prepare the sauce up to 2 days ahead, store in an airtight container in the refrigerator, and reheat gently before serving with freshly cooked pasta.

What's the difference between banana ketchup and regular ketchup?

Banana ketchup is sweeter, tangier, and has a distinct fruity note. It's essential to authentic Filipino spaghetti; regular ketchup will change the flavor profile significantly.

How do I know when the sauce is done simmering?

After the 30-minute low-to-medium heat simmer, the sauce should be thick, rich, and the oil may begin to separate slightly at the edges. The flavors will be well-developed.