Filipino-style Spaghetti

Method

1. Cook the spaghetti in well-salted boiling water until just firm to the bite. Reserve 1 cup pasta water, then drain without rinsing.
2. Heat the oil in a wide pan over medium heat. Brown the hot dogs for 2–3 minutes and remove; cook the onion and pepper for 4 minutes, then the garlic for 30 seconds.
3. Add the beef and let it brown before breaking it apart. Cook until no pink remains, drain excessive fat, then stir in the fish sauce.
4. Add tomato sauce, tomato paste, banana ketchup, stock, and pepper. Simmer partly covered on low for 25 minutes, stirring occasionally.
5. Return the hot dogs and simmer uncovered for 5–8 minutes, until glossy and able to cling to pasta. Loosen a pasty sauce with reserved pasta water.
6. Taste the fully cooked sauce, then add some or all of the brown sugar only if the tomato remains sharper than desired; adjust salt gradually. Toss with the spaghetti, or keep both separate if serving later.
7. Transfer to a warm platter, cover generously with grated cheese, and serve while the noodles remain springy and the cheese begins to soften.