Filipino-Style Spaghetti Hot Dog

Hotdogs are the best part of Filipino-style spaghetti. These hot dogs have CDO Beef Franks topped with the sweet, hearty Pinoy spaghetti sauce of our childhood.
6–8 hot dogs
Prep Time
05 Mins
Active Time
40 Mins

A hot dog topped with Pinoy spaghetti sauce. The idea might make you pause, but only for a split second—it makes sense if you think about it. Hot dog coins are a requirement in Filipino-style spaghetti, just like the heapfuls of sugar. So imagine that ketchup-red meat sauce over a hot dog in a bun, topped with shredded processed cheese. No noodles, all hot dog and sauce. Makes sense!

CDO Beef Franks shine in these Pinoy spaghetti hot dogs. Made with tender cuts of real beef, each frankfurter packs juicy, meaty-sarap goodness that’s as irresistible as the price tag. Order a pack through CDO’s Shopee and Lazada stores.

Filipino-Style Spaghetti Sauce

  • 250–300g ground beef
  • ⅓ cup finely diced white onions
  • 1 tbsp minced garlic
  • 1 tbsp tomato paste
  • 1 tbsp liver spread
  • ⅛ tsp ground cumin
  • 1 250ml-packet tomato sauce, preferably Filipino-style
  • 1 ½ tbsp white sugar
  • ½ beef broth cube
  • salt and ground black pepper, to taste

Hot Dogs

  • 6–8 CDO Beef Franks Classic
  • 6–8 hot dog buns
  • 6–8 tbsp unsalted butter, softened
  • 1 cup grated processed cheese, divided into 6–8 portions
  • ⅓ cup finely minced parsley

Make spaghetti sauce


Cook beef: Heat a bit of neutral oil in a pan over medium heat. Add ground beef and sauté until lightly golden brown. Season with salt and pepper, then remove ground beef from the pan.


Cook aromatics: Add diced white onions and minced garlic to the pan and cook, stirring frequently, until soft and fragrant (but not browned). Add tomato paste and cook, stirring to mix with the aromatics, until the paste turns into a dark brick red, about 2 minutes. Add liver spread and cook, another 2 minutes.


Finish sauce: Add back the cooked ground beef. Season with cumin and stir until everything is well combined. Add tomato sauce, white sugar, and beef broth cube. Season with salt and pepper. Stir until broth cube has fully dissolved into the sauce. Add ½ cup water, then bring mixture to a boil. Once boiling, reduce heat to medium-low to maintain a steady simmer. Continue cooking sauce until beef is tender, 20–30 minutes.

Assemble hot dogs


Cook hot dogs: Heat a nonstick pan over medium heat. Add CDO Beef Franks and cook, turning as needed, until lightly golden all over, 2–3 minutes. Set aside hot dogs but keep the pan warm.


Toast hot dog buns: Split hot dog buns in half, careful not to slice all the way through. Slather 1 tbsp of softened butter on both sides of the bun. On the same nonstick pan over medium heat, toast the buns butter-side down until lightly golden. Repeat until all buns have toasted insides.


Assemble and serve: Place one CDO Beef Frank in each bun. Spoon a little less than a ½ cup of spaghetti sauce across each Beef Frank. Garnish with cheese and parsley. Enjoy immediately.

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