CAN DOGS EAT SPAGHETTI AND MEATBALLS RECIPES

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FILIPINO SPAGHETTI RECIPE | ALLRECIPES



Filipino Spaghetti Recipe | Allrecipes image

The difference between Italian spaghetti and Filipino spaghetti is the addition of banana ketchup, which makes this a rather sweet dish. Oh, and I almost forgot the hot dogs!

Provided by DarKerRaven

Categories     World Cuisine    Asian    Filipino

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 13

2 pounds spaghetti
1 tablespoon vegetable oil
1 head garlic, minced
1 onion, chopped
1 pound ground beef
1 pound ground pork
salt and pepper to taste
1 (26.5 ounce) can spaghetti sauce
1 (14 ounce) jar banana ketchup
¼ cup white sugar
½ cup water
1 pound hot dogs, sliced diagonally
½ cup shredded Cheddar cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef and pork; season with salt and pepper. Cook and stir until the meat has browned. Pour in the spaghetti sauce, banana ketchup, sugar, and water. Simmer until the sauce has thickened, about 15 minutes. Stir in hot dog slices and continue to cook until hot dogs are heated through. Serve over spaghetti with Cheddar cheese sprinkled on top.

Nutrition Facts : Calories 707.5 calories, CarbohydrateContent 82.9 g, CholesterolContent 76.8 mg, FatContent 27.4 g, FiberContent 4.3 g, ProteinContent 29.2 g, SaturatedFatContent 10 g, SodiumContent 1085.4 mg, SugarContent 13.5 g

SPAGHETTI SAUCE | BETTER HOMES & GARDENS



Spaghetti Sauce | Better Homes & Gardens image

No need to ask what's for dinner when the tomato, garlic, and herb aroma from this Italian pasta sauce recipe wafts through the air.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Number Of Ingredients 17

1 cup chopped onion (1 large)
½ cup chopped green sweet pepper
¼ cup chopped celery
2 cloves garlic, minced
1 tablespoon cooking oil
4 cups chopped, peeled tomato (6 large) or two 14.5-ounce cans diced tomatoes, undrained
1 6 ounce can tomato paste
? cup water
2 tablespoons snipped fresh parsley
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
8 ounces dried spaghetti or linguine
Finely shredded Parmesan cheese (optional)

Steps:

  • In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender.
  • Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.
  • Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings.

Nutrition Facts : Calories 325 calories, CarbohydrateContent 62 g, FatContent 5 g, ProteinContent 12 g, SaturatedFatContent 1 g, SodiumContent 342 mg, SugarContent 12 g

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