Food Hack: Pancake House’s Spaghetti

February 17, 2017
Article and recipe originally published on October 11, 2012. We’re republishing this post because we added a video.

No other country in the world has debased spaghetti as much as the Philippines. While Jollibee leads the pack of spaghetti Frankensteins with sugar and bright red hotdogs, Pancake House comes in a very close second with a semi-sweet sauce, processed cheese and a few unusual ingredients that you can find in the recipe below.

It’s ironic how Pancake House lives by the tagline, “Come Home to Real Food” when this spaghetti is as fake as your Greenhills Louis Vuitton. The good thing is, it’s good fake. While purists would argue that Pancake House’s spaghetti is some sort of half-assed bolognese, pomodoro or even American meatball spaghetti, I think it’s an entirely different animal that deserves its own name.


Authentic spaghetti: 0. Scumbag spaghetti: 1.

Pancake House Spaghetti

Time: 90 minutes
Yield: 3 servings


  • ½ kg ground beef
  • ¼ cup oil
  • ¼ cup minced garlic
  • 1 kg tomato sauce
  • ¼ cup tomato paste
  • ¾ cup sugar
  • ½ tsp salt
  • ⅛ tsp cumin, or less
  • 2 beef bouillon cubes
  • 1 liter water, or more


  1. Heat pan over medium flame, and sauté garlic oil for three minutes.
  2. Add in ground beef and sauté for 7–9 minutes.
  3. Add in tomato sauce, tomato paste, seasonings and water. Boil for one hour.
  4. Mix and check water every 10 minutes.
  5. Season to taste and serve on top of cooked spaghetti noodles.
  6. Serve with grated cheese on top.
3 comments in this post SHOW

3 responses to “Food Hack: Pancake House’s Spaghetti”

  1. Minerva Werble says:

    1 liter of water? Is that for real? Sounds a lot of Water. I plan on making this recipe like right lol

  2. Trisha says:

    Have you tried this recipe? Quite doubtful about putting in 1liter of water!!!

  3. Carlos says:

    The fact that you’re boiling the sauce for an hour uncovered will reduce and intensify the flavor of the sauce. This will lead to a rich thick sauce at the end. Low to medium flame at constant low book will do the trick.

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