Jollibee-Style Sweet Spaghetti with Hot Dogs

Why You’ll Love This Recipe

• Faithful sweet-style profile: banana ketchup and a touch of brown sugar give that nostalgic Jollibee flavor.
• Comforting and kid-friendly, with tender spaghetti, savory meat, and melt-in-your-mouth processed cheese.
• Weeknight-easy: one sauce pan and one pot of pasta, ready in under an hour.
• Make-ahead friendly: the sauce tastes even better the next day.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves
• Dairy: Processed cheese (Eden, Velveeta, or mild American), unsalted butter (optional: evaporated milk)
• Pantry: Spaghetti, banana ketchup, tomato sauce, tomato paste, brown sugar, soy sauce, bay leaf, neutral oil, kosher salt, black pepper, ground pork or beef, Filipino-style hot dogs

Full Ingredients

For the Sweet-Style Sauce

• 1 tbsp neutral oil (canola/vegetable)
• 6 Filipino-style hot dogs (about 10 oz/300 g), sliced 1/4-inch thick on a bias
• 1 lb (450 g) ground pork or beef (or a 50/50 mix)
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 medium yellow onion, finely chopped (about 1 cup/150 g)
• 4 garlic cloves, minced (about 1 tbsp)
• 1 tbsp soy sauce
• 2 cups (480 ml) plain tomato sauce
• 1/2 cup (120 ml) banana ketchup
• 3 tbsp (48 g) tomato paste
• 1/2 cup (120 ml) water or low-sodium chicken broth
• 2 tbsp packed light brown sugar (start here; add 1–2 tsp more to taste)
• 1 bay leaf (optional)
• 2 tbsp unsalted butter
• Optional for creaminess and sheen: 2 tbsp evaporated milk or heavy cream

For the Pasta

• 1 lb (450 g) dry spaghetti
• Kosher salt for boiling water (about 1 tbsp per 4 qt/3.8 L)
• Reserved pasta water (up to 1/2 cup/120 ml)

For Serving

• 1 1/4 cups (125 g) finely grated processed cheese (Eden, Velveeta, or mild American); mild cheddar works in a pinch

Step-by-Step Instructions

Step 1: Prep your ingredients

Finely chop the onion and mince the garlic. Slice the hot dogs on a 1/4-inch bias. Grate the processed cheese on the small holes of a box grater (it melts faster this way). Set a large pot of water over high heat for pasta; plan about 4–5 quarts (3.8–4.7 L) water for 1 lb spaghetti.

Step 2: Brown the hot dogs

In a wide saucepan or deep skillet, heat 1 tablespoon oil over medium heat. Add the sliced hot dogs and cook, stirring occasionally, until lightly browned at the edges, 3–4 minutes. Transfer to a plate; leave the flavorful fat in the pan.

Step 3: Brown the meat and sauté aromatics

Add the ground pork or beef to the same pan. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook over medium heat, breaking it up with a spatula, until no pink remains and some browned bits form, 5–6 minutes. Stir in the onion and cook until translucent, 2–3 minutes. Add the garlic and soy sauce; cook until fragrant, 30–45 seconds.

Step 4: Build the sweet-style sauce

Stir in the tomato sauce, banana ketchup, tomato paste, water or broth, brown sugar, and bay leaf (if using). Bring to a gentle simmer, then reduce heat to maintain a lazy bubble. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened and glossy.

Step 5: Cook the spaghetti

While the sauce simmers, salt the boiling water generously (about 1 tablespoon kosher salt per 4 quarts). Add spaghetti and cook at a rolling boil (about 212°F/100°C) until just al dente, 9–11 minutes according to package directions. Reserve 1/2 cup pasta water, then drain.

Step 6: Finish the sauce

Return the browned hot dogs to the sauce and stir in the butter. Simmer 5 minutes to marry flavors. Taste and adjust: add a pinch more salt, an extra teaspoon of brown sugar for a sweeter profile, and black pepper to taste. If you like a silkier finish, stir in evaporated milk. Use a splash of reserved pasta water to loosen if the sauce gets too thick.

Step 7: Plate Jolly-style and serve

Jollibee-style plating is sauce-on-top (not fully tossed). Twirl portions of spaghetti onto warm plates, ladle a generous amount of sweet meat-and-hot-dog sauce over each, and shower with finely grated processed cheese. Let it sit 30–60 seconds so the cheese softens, then serve hot.

Pro Tips

• Authenticity cue: Filipino-style red hot dogs have a distinct sweetness and color. If unavailable, use beef franks and add a tiny pinch of sugar to the sauce.
• Control sweetness: start with 2 tablespoons brown sugar, then adjust at the end; banana ketchup varies by brand.
• Cheese that melts: processed “quick-melt” style is classic. Briefly chill the block to make grating easier.
• Sauce gloss: a knob of butter and a splash of evaporated milk create a shiny, craveable finish.
• Do-ahead: the sauce tastes even better after resting overnight; reheat gently and add a splash of water if needed.

Variations

• Hammy upgrade: sauté 1/2 cup diced ham or luncheon meat with the hot dogs for extra savory bite.
• Spicy-sweet: add 1/4–1/2 tsp red pepper flakes or a pinch of chili powder to the sauce.
• Beefy deluxe: swap in all-beef (or 90/10 lean) for a slightly less rich, meat-forward sauce.

Storage & Make-Ahead

Refrigerate sauce (without pasta) in an airtight container up to 4 days, or freeze up to 2 months. Reheat over low heat with a splash of water until simmering. Cook spaghetti fresh for best texture. If you must store leftovers already mixed, refrigerate up to 2 days and rewarm gently with a little water to loosen.

Nutrition (per serving)

Approximate for 1/6 recipe: 720 calories; 28 g protein; 86 g carbohydrates; 28 g fat; 13 g saturated fat; 5 g fiber; 20 g sugar; 1520 mg sodium. Values will vary with ingredient brands and cheese type.