Filipino-style Spaghetti

1. Bring a large pot of well-salted water to a rolling boil, add the spaghetti and cook until just al dente according to the package timing, then drain and toss with a little oil to stop it sticking.
2. Heat the vegetable oil in a wide pot or deep skillet over medium heat and fry the sliced hot dogs for 2 to 3 minutes until lightly browned at the edges, then lift them out and set aside.
3. In the same pot soften the onion for 3 to 4 minutes, add the garlic and cook for 1 minute, then add the pork mince and cook, breaking it up, until no pink remains and an instant-read thermometer reads at least 71C (160F).
4. Stir in the tomato paste and let it cook for a minute, then pour in the tomato sauce, banana ketchup, brown sugar and water and stir to combine.
5. Return the hot dogs to the pot, lower the heat and simmer gently for 15 to 20 minutes until the sauce is thick and glossy, seasoning with sea salt and pepper to taste.
6. Fold about half of the grated cheddar into the warm sauce until it melts, then taste and adjust the sweetness or salt as you like.
7. Plate the spaghetti, ladle the sweet meaty sauce generously over the top and finish with the remaining cheese so it melts against the hot noodles before serving.

You'll use: Frying pan / skillet · Large pot · Saucepan