Creamy Holiday Filipino-Style Spaghetti

Ingredients

For the Pasta & Holiday Meat

500g (approx. 1 lb)   spaghetti noodles

500g (approx. 1 lb)   ground pork or beef

1 cup   sweet ham or Chinese-style ham, diced

1 pack (approx. 6–8 pieces)   regular or cheese-filled hotdogs, sliced diagonally

2 tbsp   unsalted butter or cooking oil

For the Blender Sauce Base

4–5   ripe tomatoes, roughly chopped, or 1 can (14 oz) whole peeled tomatoes

1 medium   yellow onion, quartered

5 cloves   garlic

½ cup   beef broth or water

For Simmering and Seasoning

1 cup   sweet-style spaghetti sauce

½ cup   tomato paste

⅓ cup   brown sugar, adjust to taste

½ cup   heavy cream or evaporated milk

Salt and freshly ground black pepper, to taste

Grated quick-melt or cheddar cheese, for topping

Nutritional Information

Estimated per serving when divided into 8 portions

Approximately 480 calories, 22g fat, 54g carbs, 4g fiber, 14g sugar, 18g protein.

The recipe yield above is 6 servings, while the supplied nutrition estimates are based on 8 portions. Nutrition per serving will be higher if divided into 6 portions.

Nutritional values are estimated based on the standard ingredients listed above. Adjustments to meat choices, cheese quantities, or heavy cream will alter the final count.

Elevate your holiday table with a rich, velvety spin on the classic Filipino-style spaghetti. By using a blender to create a completely smooth, deeply flavorful tomato-garlic-onion emulsion, you get a luscious sauce that clings perfectly to every strand of pasta.

Directions

1. Cook the pasta: Boil the spaghetti noodles in salted water according to package instructions until al dente. Drain, toss with a little butter or oil to prevent sticking, and set aside.

2. Blend the aromatics and tomatoes: Combine the chopped tomatoes, quartered onion, garlic cloves, and beef broth or water in a vented blender pitcher. Use room-temperature ingredients and blend for about 1 minute until completely smooth and velvety. Never blend hot, warm, or carbonated ingredients in a sealed single-serve cup.

3. Brown the meat and holiday add-ins: In a large pan or Dutch oven, melt the butter or heat the oil over medium heat. Add the ground meat and cook until fully browned. Toss in the diced sweet ham and sliced hotdogs, sautéing for 3–4 minutes until lightly caramelized.

4. Simmer with the blender purée: Pour the smooth tomato and onion purée directly into the pan with the meat and hotdogs. Add the sweet-style spaghetti sauce and tomato paste. Stir well to combine.

5. Thicken and sweeten: Bring the sauce to a gentle simmer, cover, and cook for 15–20 minutes so the flavors meld. Stir in the brown sugar, salt, and black pepper.

6. Add the holiday cream: During the last 5 minutes of simmering, pour in the heavy cream or evaporated milk for a rich holiday color and velvety texture.

7. Combine and serve: Toss the cooked spaghetti into the sauce or plate the pasta individually with a generous ladle of the smooth holiday meat sauce on top. Finish with an abundant layer of grated quick-melt or cheddar cheese.

NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients.
DO NOT blend for more than one minute when using the nutribullet Cup.

Use the vented Pitcher to blend hot, warm, or carbonated ingredients or ingredients that need to be blended for longer than one minute.