Filipino Spaghetti with Bison
- 1 Tbsp vegetable oil
- 5 hot dogs, sliced
- 1 clove garlic, finely chopped
- 1 small onion, finely chopped
- ½ tsp ground oregano
- 1 ½ pounds ground bison
- 2 cups crushed tomatoes
- 1 cup banana ketchup (also called banana sauce)
- 2 Tbsp sugar
- Salt and pepper, to taste
- 1-pound spaghetti
- 1 cup shredded mild cheddar
- Heat the vegetable oil until shimmering in a large skillet over medium high heat. Add the sliced hot dogs and cook until browned, about 5 minutes. Remove from skillet and reserve on a plate. Add garlic, onion and oregano to pan and cook until soft, about 4 minutes, then add ground bison. Cook stirring often breaking up the bits of bison with a wooden spoon until bison is fully cooked, about 8 minutes. Add the crushed tomatoes and banana ketchup and bring to a simmer, then add sugar and reserved hot dogs to the sauce. Simmer for 30 minutes, season to taste with salt and pepper.
- Cook pasta according to package directions, drain and place cooked pasta in a large bowl. Add 2 cups of sauce and toss to combine. Divide pasta between plates and top with additional sauce and top with grated cheese.
Filipino spaghetti is the perfect food; it’s meaty, savory, sweet and cheesy. And most importantly it’s filled with hot dogs. Whitehorse is lucky enough to have access to lots of great Filipino ingredients on our grocery store shelves, you can even find a packaged version of this sauce that only needs the meat and vegetables added.
Traditionally Filipino spaghetti is made with either beef or pork, this recipe uses bison, but you could give any sort of ground meat a try.
Stay away from any sort of ground poultry though, it doesn’t have the depth of flavour you really need to balance out this sauce. I used a cheddar smoky for this recipe, but any sort of hotdog will do the trick.