Recipe #2

Not-so-Filipino-style Bolognese

photo by: jun maddatu

Hubby loves the staple Filipino-style spaghetti. But since I don’t want it to be too Jollibee-like in taste (Jollibee, by the way, is a popular fast food chain in the Philippines similar to McDonald’s), I made a different kick into this staple Filipino dish served in almost every occasion.


400g pasta, cooked al dente
2 cans (420g) Tomato puree 
1 can (150g) Tomato paste
1 cup water
1/4 cup sugar
1/2 kilo minced beef
1/4 kilo hotdogs, sliced and cooked separately 
1 can button mushroom, sliced
1 medium green capsicum (bell pepper), chopped
2 medium onions, chopped
5 cloves garlic, chopped
1/2 cup grated cheddar cheese

3 tbsp chopped dried basil leaves

3 tbsp olive oil
salt and pepper to taste

Tips on cooking pasta: To get the consistent texture of the noodles, boil the water first before putting in pasta than the other way around. Occasionally stir as this avoid getting chunks of noodles sticking together. 

Cook hotdog in a separate pan. Set aside. 

Saute onions and garlic. Add in minced beef and let it boil on medium heat. Add button mushrooms and boil for 10-15 minutes. 

Pour in tomato sauce and tomato puree. Add in sugar and mix thoroughly with beef and mushroom then let it boil for another 15-20 minutes with occasional stirring. (I prefer to use tomato puree and tomato paste over prepared and flavored tomato sauce. It’s easier for me to put my own flavor into the bolognese sauce.) You can add in a cup of water if you like the pasta sauce to be denser.  

Mix in hotdog, capsicum, dried basil leaves, salt and peper to taste. Boil for another 10 minutes.
Pour on pasta and top with grated cheese. This dish makes 8-10 servings. 

*Basil not only puts a minty-sweet taste to the sauce, it also blends well with the aroma of the tomato sauce. 


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