Filipino Spaghetti Filipino Bolognese with Hot Dog Coins

Name: Filipino Spaghetti Filipino Bolognese with Hot Dog Coins
Yield: Makes enough sauce for 2 batches, serving 4 each
Cuisine: Filipino
Ingredients: 1 cup (240 ml) milk; 3 bay leaves, fresh or dried; Dash nutmeg; 1 teaspoon kosher salt; 1 pound (455 g) ground beef; 4 tablespoons (½ stick/55 g) salted or unsalted butter; 3 stalks celery, finely minced (1 cup/100 g); 2 large yellow onions, finely minced (4 cups/500 g); 2 cloves garlic, peeled and finely minced; 1 teaspoon coarsely cracked black pepper; 1 cup white cooking wine; 5 tablespoons (75 ml) olive oil; Parmesan, freshly Microplaned or grated; Fistful of fresh parsley, coarsely chopped; cheddar, freshly Microplaned or grated; 2 tablespoons tomato paste; 1½ cups (360 ml) canned crushed tomatoes; 2 hot dogs, cut crosswise into coins as thin as a nickel; 1 box (16 ounces/455 g) spaghetti; 1 teaspoon red pepper flakes; 4 large carrots, finely minced (2 cups/280 g)

Preparation info

Makes enough sauce for 2 batches, serving
4
each

Difficulty
Complex

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

This could just as well be called Italian pancit. It’s essentially Bolognese, transformed by bouncy hot dogs—which some Westerners might find sacrilegious—and a tiny shock of sweetness, and famously paired with fried chicken in the Chickenjoy and Jolly Spaghetti combo at Jollibee, a chain that rules the fast-food market in the Philippines, more popular than McDonald’s and steadily opening outposts across the United States. (To make your own combo, inspired by another beloved Filipino chain,