Ingredients: 

1/2 kg regular ground beef/pork
3 hotdogs, sliced slanted
2 medium onions, diced
2 small cloves garlic, peeled and crushed
2 tbspn cooking oil
1/2 cup water
1/2 cup milk
1/2 cup grated tasty cheese
2 tbspn sugar
1 cup Filipino ketchup
1 cup tomato sauce *condiment version not the canned version*
cornflour slurry (1/2 cup water + 2 tbspn cornflour)
salt & pepper
500g packet of thick spaghetti

Cooking Procedures:

1. In medium-high, heat your cooking oil in a large frying pan and sauté your garlic and onions till they become transparent.  
2. Add in your mince beef and while stirring, make sure you break down the meat clumps.  
3. Throw in a good pinch of salt and pepper over the mince beef. 
4. Once the mince beef are all evenly browned, add in your sliced hotdogs and cook further for a 15-30 seconds.
5. Pour in your tomato sauce, ketchup, water, cheese and milk.  Stir the sauce well on each addition.  Reduce the heat to simmering stage.
6. Once the sauce is slowly simmering, add in your sugar and cornflour slurry (*stir the slurry before your pour*).  Once you pour your cornflour slurry you have to quickly stir it in to the sauce to avoid lumps.  Cook the sauce till it becomes slightly thickened.  Remove from stove and set aside.
7. Boil some water with a good pinch of salt.  Once the water is boiling pour in your pasta.  Reduce your heat to medium and simmer the pasta for 10-14 minutes or until it is soft but not overcook.  Pour the spaghetti over a colander to remove water.
8. In a large oven proof bowl, place the drained pasta and pour over 75% of the sauce and mix them together.  *You can add another 1/2 cup of grated tasty cheese* if you want while mixing.  Top with the leftover sauce and add more extra cheese.  Bake inside your oven till the cheese on top are completely melted.  Remove from the oven and serve.

BEST WITH:  Crispy Fried Chicken or with Chicken Mayo Spread Sandwiches on the side.