FILIPINO SPAGHETTI RECIPE
The popular spaghetti served at children’s parties and special occasions in the Philippines is an undisputed crowd-pleaser. It’s typically a vibrant, sweet sauce made with store-bought Filipino-style spaghetti sauce or banana ketchup, loaded with sliced red hotdogs, sometimes stretched with corned beef, and topped with processed cheese.
But as families grow, recipes naturally evolve! With our youngest now 22 years old, our family's palates have gradually adjusted over the years. Now, our mom prepares our family's current version this way to match how our tastes have changed as we got older.
Our take features pure ground beef, clean passata, savory beef broth, warm spices, and nutty Edam cheese. The result is a rich, beautifully balanced velvet reduction that still hits that nostalgic sweet spot, but with a deeply savory finish. Hopefully, this version inspires you to head into the kitchen and try your own spin on it!
⏱️ COOKING AND PREP TIME
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
INGREDIENTS
For the Pasta Base:
500g Spaghetti Noodles – Cooked in rolling, salty water until perfectly al dente.
2 tbsp Extra Virgin Olive Oil (EVOO) – To glisten and coat the hot noodles after draining.
For the Rich Sweet-Savory Sauce:
500g Ground Beef – The single protein star of the dish.
1 tsp Garlic Powder
1 tsp Paprika – For a warm, savory baseline.
1 tsp Dried Basil – To lift the aromatic profile.
1 cup Unseasoned Beef Broth – Our kitchen staple—[LINK TO BEEF BROTH RECIPE].
700g Homemade Passata (approx. 1 large jar/bottle) – Or substitute with plain smooth tomato purée / plain canned passata [LINK TO PASSATA RECIPE]
1 tbsp Sugar – To capture that signature childhood sweetness without being cloying.
½ cup Grated Edam Cheese – Or substitute with young Gouda or mild Cheddar.
Salt & Pepper – To taste.
STEP-BY-STEP INSTRUCTIONS
Step 1: Prep and Glisten the Pasta
Drop your spaghetti into a large pot of heavily salted boiling water and cook until al dente.
Drain the water completely, then immediately toss the hot noodles in a generous drizzle of EVOO. This coats the pasta beautifully, keeps it from sticking, and holds its structure. Set it aside on your serving platter.
Step 2: Sear and Season the Beef
Heat your pan over medium-high heat and add the ground beef. Cook until beautifully browned and the fat has slightly rendered.
Season the meat immediately with garlic powder, dried basil, paprika, salt, and pepper. Let the spices toast in the beef renderings for about a minute until highly fragrant.
Step 3: Build the Velvet Reduction
Pour in your rich, unseasoned beef broth followed by your vibrant passata base. Stir well, scraping up all the savory brown bits (fond) from the bottom of the pan.
Add the sugar to bring up that familiar, sweet profile, then stir in the grated Edam and processed cheeses. Let them melt and emulsify straight into the hot liquid.
Lower the heat and let the sauce simmer gently for 10 to 12 minutes until it reduces into a thick, glossy, velvety glaze. Taste and adjust with a final pinch of salt and pepper if necessary.
Step 4: Assemble to Order
Spoon a generous ladle of spaghetti sauce right over the noodles just as it hits the table. Keeping the sauce separate is our family tradition to keep the pasta perfectly structured!
Serve with an extra bowl of freshly grated Edam cheese on the side so everyone can top their plate to their heart's content.
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