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Spaghetti à la Jollibee

Amongst all local spaghettis, Jollibee surely takes the cake. The secret ingredients are liver spread, milk, and sweetened condensed milk.
Servings 4


  • 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
  • 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.


* Instead of using spaghetti sauce only, add tomato sauce and tomato paste—preferably all of them Filipino style.
* Substitute brown sugar for condensed milk; or omit when using sweet Filipino-style spaghetti sauce.