Filipino Spaghetti

You can never have too many main course recipes, so give Filipino Spaghetti a try. For $1.13 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 527 calories, 25g of protein, and 28g of fat. 424 people have tried and liked this recipe. This recipe from Pinch of Yum requires hot dogs, tomato sauce, seasoning mix, and ground pork. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 73%, this dish is solid. If you like this recipe, take a look at these similar recipes: Filipino Style Spaghetti, Filipino Spaghetti Sauce, and Filipino-style Spaghetti.

Servings: 12

 

Ingredients:

½ cup minced carrots and red peppers

grated cheese for topping (they use a processed cheese similar to Velveeta)

7 ounces evaporated milk

2 tablespoons minced garlic

1 lb. ground pork

2 cups diced or thinly sliced hot dogs

2 tablespoons oil

2 tablespoons minced onion

1 tablespoon salt

1 teaspoon seasoning mix

1 lb. spaghetti noodles

8 ounces tomato paste

1 lb. Italian tomato sauce (the kind they used was called "Italian" but tasted sweet and was very smooth in texture)

1 cup water

Equipment:

sauce pan

frying pan

mixing bowl

pot

Cooking instruction summary:

Cook the noodles according to package directions. Set aside.Place the garlic, onion, and oil in a large saucepan or skillet. Saute for 3-4 minutes or until soft and fragrant. Add the ground pork and brown the meat until it’s completely cooked.Add the minced vegetables and hot dog pieces and stir to combine. Add the water and allow the mixture to simmer for 10-15 minutes. Add the tomato sauce and tomato paste to the meat and continue to simmer the mixture for another 10-15 minutes. Add the evaporated milk and salt and stir until incorporated.Combine the noodles and the sauce in a large pot or mixing bowl. Top with grated cheese. At Cherne they grate a processed cheese similar to Velveeta and let it melt into the top layer of the spaghetti.

 

Step by step:


1. Cook the noodles according to package directions. Set aside.

2. Place the garlic, onion, and oil in a large saucepan or skillet.

3. Saute for 3-4 minutes or until soft and fragrant.

4. Add the ground pork and brown the meat until it’s completely cooked.

5. Add the minced vegetables and hot dog pieces and stir to combine.

6. Add the water and allow the mixture to simmer for 10-15 minutes.

7. Add the tomato sauce and tomato paste to the meat and continue to simmer the mixture for another 10-15 minutes.

8. Add the evaporated milk and salt and stir until incorporated.

9. Combine the noodles and the sauce in a large pot or mixing bowl. Top with grated cheese. At Cherne they grate a processed cheese similar to Velveeta and let it melt into the top layer of the spaghetti.


Nutrition Information:

Quickview
526k Calories
25g Protein
27g Total Fat
44g Carbs
12% Health Score
Limit These
Calories
526k
26%

Fat
27g
43%

  Saturated Fat
12g
77%

Carbohydrates
44g
15%

  Sugar
7g
8%

Cholesterol
80mg
27%

Sodium
1417mg
62%

Get Enough Of These
Protein
25g
51%

Selenium
48µg
70%

Phosphorus
392mg
39%

Vitamin A
1692IU
34%

Calcium
305mg
31%

Vitamin B1
0.44mg
30%

Manganese
0.54mg
27%

Vitamin B2
0.44mg
26%

Vitamin B3
4mg
24%

Zinc
3mg
23%

Potassium
673mg
19%

Vitamin B6
0.36mg
18%

Iron
3mg
17%

Magnesium
60mg
15%

Copper
0.29mg
15%

Vitamin E
2mg
13%

Vitamin B12
0.74µg
12%

Fiber
2g
12%

Folate
42µg
11%

Vitamin B5
1mg
10%

Vitamin C
8mg
10%

Vitamin K
9µg
9%

Vitamin D
0.2µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Chicken Stew with Lemon and Rosemary

Foodnetwork

Campfire Cupcakes: S’Mores with Marshmallow Buttercream

Hossier Homemade

Chicken and Swiss Extraordinaire

The Wanderlust Kitchen

Grass-Fed Beef Meatloaf in a Bacon Blanket

Epicurious

Bar-b-que Chicken Pizza

Normal Cooking