I'm really not a big fan of pinoy style spaghetti. I prefer pancit sotanghon or palabok over it. I am fan of Italian style meat sauce though, the type you use on spaghetti, lasagna and baked macaroni.

This is my version of ragu. I followed the long cooking process but tweaked the ingredients a bit. I used what I had on hand. I did not use any tomato paste or sauce. I opted for the fresh tomatoes. The only shortcut I applied was using beef stock cubes instead of actual stock.