COOKING JOURNAL: a classic take on spaghetti

One of my frustrations in life is to be a chef. I love to cook and that includes baking. Its been awhile since I got my kitchen renovated that I actually stepped into it and cook. Today I am turning the wheels around and starting a new project of a COOKING JOURNAL.

I live a busy life mostly spent working graveyard shift or socializing. Lack of sleep and sleeping against my circadian rhythm drains my energy away that all I wanted to do in my days off is to rest and be lazy. What started all this? … As I was driving home from a class today I was so hungry. I was craving for something but I don’t know what (don’t you get that feeling sometimes? that if you don’t eat what you want you will never get satisfied?) so I was thinking hard what it is that I wanted that I narrowed my cravings into eating spaghetti but I don’t want just any kind… I wanted A special one. The kind that I grew up eating, I know that there are different kinds of spaghetti and different ways to cook it, but I was looking for a SWEET, TANGY with a kick of SPICYNESS.

COOKING MODE ON … I made my trip to the grocery store and bought the stuff I need for cooking and that is where it HIT me. I decided that I shall get back to what I love to do. I shall cook again of at least one dish when I am not working and I will share it to my readers for a challenge to try it and maybe eat something out of their comfort zone. Sometimes all we need is a little push and a reminder of the things we are passionate about (somehow I lost track of mine).

For today’s menu: RED SAUCE SPAGHETTI
(ingredients and how to cook will be posted towards the end of the page).

STEP #1: gather your main ingredients to make you spaghetti tasty (ground beef, onion, garlic and hotdog are not featured here but you do need those)

STEP #2: begin chopping (half of the red onion needs to be chopped like the bell peppers below, I was crying I don’t even have time to take a picture of the chopped onion). Chopped the hotdog diagonally.


STEP #3: start cooking the beef, hotdog along with onion and garlic.

STEP #4: add your chopped bell peppers, tomato sauce and ketchup

STEP #5: the finish product ready for eating!



  • 2 gloves of garlic (slightly pressed)
  • ½ of red onion (diced)
  • 1 red bell peppers (diced)
  • 1 green peppers (diced)
  • 2 lbs of ground beef
  • 10 pcs. Hotdog (cut diagonally)
  • 1 pack or 36oz of spaghetti sauce (pictured) can be bought in all Filipino stores
  • 1 bottle of ketchup (pictured) preferably to get that sweet and spicy taste. Can be bought in all Filipino stores
  • 1 – 2 lbs pasta (depending how many people will eat) I used wheat pasta for mine for a healthier option, but it does taste better using a regular pasta (cook as desired)


  • Begin to boil water for the pasta
  • Begin heating a sauce pan (large enough for the whole sauce) with 1 table spoon olive oil and 1 table spoon canola oil
  • Add the garlic and onions and stir for at least 1-2 minutes
  • Add the ground beef and stir frequently to prevent it from forming into bigger chunks (add a pinch of salt and pepper to taste) 20-25 minutes.
  • Add the hotdog and stir once in awhile to let it cook about 10 minutes
  • Add the bell peppers and let it cook for about 5 minutes (removing the gloves of garlic after)
  • Turn the heat to medium and pour the pack of spaghetti sauce and 1 bottle of ketchup (1/2 cup of water to thin the sauce a little bit)
  • Let it simmer 10-15 minutes then turn the heat off
  • Served with sauce on top and a sprinkle of parmesan cheese or any choice of cheese that you like.
  • The left over sauce can be kept inside the refrigerator or freezer and use for another time.
  • You can also use the left over sauce to make a pizza bread ( a very good snack for the kids )

I hope you guys enjoy today’s menu. For questions or any suggestions please feel free to contact me or leave a comment. If you decide to try this at home and got good results please let me know what you think and maybe a snap of your finish product (bad result is also open for discussions).

I have the social medias available so feel free to look me up.


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