Filipino spaghetti is notoriously sweet—the mere thought of which would make Italians foam in the mouth. I make my spaghetti sweetish, rather than sour. Amongst all local spaghettis, Jollibee surely takes the cake. The secret ingredients are liver spread, milk, and sweetened condensed milk.
I made this copycat for my grandson’s 4th birthday. It will not be my everyday spaghetti though but will be my standard spaghetti for kiddie parties.
Spaghetti à la Jollibee
- 400 g spaghetti
- 2 Tbsp vegetable oil
- 1 Tbsp. salt
- 2 Tbsp. vegetable oil
- 1 Tbsp. crushed garlic
- ¼ cup chopped white or yellow onion
- ½ cup chopped tomato
- 500 g ground pork or half pork and half beef
- ⅓ cup minced carrot optional
- 8 hotdogs sliced into rounds
- 1 (85 can liver spread
- 750 g Filipino Style spaghetti sauce
- 1 cup banana ketchup
- ½ cup water or beef broth
- ¼ cup evaporated milk
- 2 Tbsp. sweetened condensed milk
- 1 cup grated Cheddar cheese plus more for garnish
- Bring a large pot of water with vegetable oil and salt to a boil over high heat. Add spaghetti and cook according to package instructions. Drain.
- Heat vegetable oil in a skillet over medium-high heat. Stir-fry garlic for 30 to 45 seconds until golden and fragrant. Stir-fry onion for about 1 minute, or until soft. Add tomatoes; cook for 2 to 3 minutes until mushy. Add ground pork, simmer covered for about 5 minutes, or until pork juices have seeped out. Stir in carrot, hot dogs, and liver spread.
- Add spaghetti sauce, ketchup, and water; bring to boil, reduce heat, and simmer covered for about 10 minutes until mixture is thick. Stir in evaporated milk and condensed milk, simmer covered for about 3 to 5 minutes until sauce is thick.
- Add spaghetti and cheese; toss to coat evenly with meat sauce.
- Transfer to a serving platter. Garnish with more cheese. Serve with garlic toasts and Chickenjoy fried chicken.