I once mentioned in my introduction that I won’t be using canned sauces in my recipes. Everything would be traditionally prepared as much as possible, which means no shortcuts. But, no, I cannot apply that rule in this recipe.
The reason is Filipino Style Spaghetti is always prepared with canned and bottled sauces. If I use fresh tomatoes alone (which I do sometimes with olive oil –> yum!), it won’t be Filipino style anymore. Tomatoes are not naturally sweet, at least that’s not how we acquired the taste; it may be too sour for the Filipino palate. Hence, we add sugar and banana catsup to balance the flavors. Why? Because that’s how we like it! Filipino Style Spaghetti is like Spaghetti Bolognese, but sweeter.
So my brother cooked Filipino Style Spaghetti yesterday, Sunday. I took some pictures, but it’s pretty much my own recipe inspired by my Tita‘s. My Lola was not a huge fan of spaghetti. She would rather eat Chinese noodles. Some credits also go to Joe, a college friend, who told me to add milk to the sauce to make it creamier. And, yes, it’s just so much better!
If you have kids, I’m sure they will love this dish. It will give Jollibee a run for its money any day. 🙂