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.
Ingredients
Corned Beef Spaghetti Sauce
- 2 tbsp neutral oil
- ⅓ cup chopped onion
- 3 garlic cloves, minced
- 500g corned beef
- ¼ cup tomato paste
- 1 cup banana ketchup
- ¾ cup tomato sauce
- 2 tbsp soy sauce
- 1 tbsp white sugar
- 2 tsp black pepper
- salt, to taste
For Serving
- 500g spaghetti, cooked to package instructions
- processed cheese, shredded
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.
