Natural, Healthier, So Yum Filipino Spaghetti
Made with natural and wholesome ingredients, this all time favorite gets completely elevated! Filipino spaghetti shines with simple tomatoes and natural sweetener. The Filipino spaghetti sauce is the best, because you can't beat made from scratch. Truly, a kid friendly delight and there will be zero leftovers at the party!
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Servings: people
Calories: 780kcal
Equipment
- 1 pot for boiling water to cook pasta
Ingredients
- 16 oz regular spaghetti pasta make al dente
- 6 quarts water for boiling pasta
- 2 tbsp neutral oil or avocado oil
- ½ lb ground beef 80% lean 20% fat
- 2 big links natural Sweet Italian Pork Sausage or regular natural pork sausage
- 1 cups whole, fresh cherry tomatoes
- 1 can tomato sauce
- 1 small can tomato paste
- 3 tbsp blue agave sweetener
- 1 tbsp white distilled vinegar
- ¾ cup yellow onion small diced
- 3-4 large garlic cloves smash then mince
- 1 cup pasta water
- 1 tbsp Italian seasonings
- 1 tsp Salt
- 1 tsp pepper
Instructions
- Get water to a rolling boil. Add a big pinch of salt. Submerge pasta and cook until al dente. Use package instruction for time and be sure to taste test first. Al dente is medium firm without hardness, fully cooked, and never ever mushy or too soft.6 quarts water, 16 oz regular spaghetti pasta
- Strain and bounce the pasta to remove excess water. Do NOT wash pasta. Set aside.
- Heat a large braiser pan over high heat.When the pan is very hot, then add neutral high-heat tolerant oil.Then, add the pork sausage and the ground beef. Do not cut the links.2 tbsp neutral oil or avocado oil, ½ lb ground beef 80% lean 20% fat, 2 big links natural Sweet Italian Pork Sausage
- Sear and cook the sausage links. Sear and cook the ground beef.Remove from pan and set aside.Remove the fat from the pan from scooping it out, or wipe it out quickly with paper towel.
- In the same pan, add olive oil.
- Add onions and garlic, and sauté.If you are doing a smooth sauce, then lightly blend the onions and garlic first.¾ cup yellow onion, 3-4 large garlic cloves
- If you are adding farm fresh cherry tomatoes, then make space in the center of the pan for them and move onion/garlic to the side. Close the lid for five minutes, then sauté them until blistered and very soft.Press down on the tomatoes when they are very soft to start the sauce and let it simmer.1 cups whole, fresh cherry tomatoes
- Now grab a small bowl and mix the tomato sauce, tomato paste, white vinegar, blue agave sweetener, salt, and pepper.1 can tomato sauce, 1 small can tomato paste, 3 tbsp blue agave sweetener, 1 tbsp white distilled vinegar, 1 tsp Salt, 1 tsp pepper
- Once whisked, then add the sauce mixture to the pan. Fold and mix in.
- Add pasta water.1 cup pasta water
- Then sprinkle Italian seasoning. Fold and mix in.Let the sauce simmer for five minutes.1 tbsp Italian seasonings
- Now, cut the sausage on the diagonal. Then, add the sausage bites and ground beef to the tomato sauce. Fold and mix some more.Let this simmer, covered, for three minutes.
- Mix all the pasta in the sauce, or pour sauce over pasta.Top with natural mozzarella or grated parmesan cheese.Serve immediately and Enjoy!
Notes
This recipe is for chunky style, Filipino spaghetti sauce.
For smoother sauce, blend the onions and garlic first.
Serving Suggestions:
- add salt and pepper to taste
- serve with garlic bread
- top with fresh, natural mozzarella and chedder cheese
- see article for more add ins or variations
Nutrition
Nutrition Facts
Natural, Healthier, So Yum Filipino Spaghetti
Amount per Serving
Calories
780
% Daily Value*
Fat
21
g
32
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
41
mg
14
%
Sodium
1852
mg
81
%
Potassium
1500
mg
43
%
Carbohydrates
120
g
40
%
Fiber
9
g
38
%
Sugar
27
g
30
%
Protein
29
g
58
%
Vitamin A
1592
IU
32
%
Vitamin C
35
mg
42
%
Calcium
156
mg
16
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.