No ground meat and hotdogs for Pinoy-style spaghetti? Reach for the canned corned beef in your pantry.
Instead of ground meat and hotdogs, this pantry-friendly Pinoy spaghetti uses a more convenient protein: corned beef. Because it’s already pre-cooked and seasoned, the spaghetti sauce comes together faster. Each bite is beefy, substantial, and alive with birthday nostalgia. The chunkier the corned beef, the better.
Make spaghetti sauce: Heat oil in a pan over medium heat. Add onions and garlic to cook. Once fragrant, add corned beef and cook off its liquid, stirring often to prevent sticking. Make a well at the center of the pan and add the tomato paste. Cook the tomato paste for a bit, then stir into the corned beef to coat. Add banana ketchup, tomato sauce, soy sauce, and sugar. Let mixture simmer uncovered for 15 minutes, until thickened. If the mixture gets too thick, thin it out by adding a little water at a time until you get the consistency you like.
Serve: Ladle spaghetti sauce over cooked spaghetti noodles. Top with shredded cheese. Serve hot.