Cooking Directions:
- In
medium-high, heat your cooking oil in a large frying pan and sauté
your garlic and onions till they become transparent. Add in
your mince beef and while stirring, make sure you break down the
meat clumps. Throw in a good pinch of salt and pepper over the
mince beef. Once the mince beef are all evenly browned, add in
your sliced hotdogs and cook further for a 15-30 seconds.
- -Pour
in your tomato sauce, ketchup, water, cheese and milk. Stir
the sauce well on each addition. Reduce the heat to simmering
stage.
- Once
the sauce is slowly simmering, add in your sugar and cornflour
slurry (*stir the slurry before your pour*). Once you pour
your cornflour slurry you have to quickly stir it in to the sauce to
avoid lumps. Cook the sauce till it becomes slightly
thickened. Remove from stove and set aside.
- Boil
some water with a good pinch of salt. Once the water is
boiling pour in your pasta. Reduce your heat to medium and
simmer the pasta for 10-14 minutes or until it is soft but not
overcook. Pour the spaghetti over a colander to remove water.
- In
a large oven proof bowl, place the drained pasta and pour over 75%
of the sauce and mix them together. *You can add another 1/2
cup of grated tasty cheese* if you want while mixing. Top with
the leftover sauce and add more extra cheese. Bake inside your
oven till the cheese on top are completely melted. Remove from
the oven and serve.
Source: busogsarap
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