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.

Ragu is traditionally simmered for hours. This long cooking time ensure that the flavors are drawn out of the ingredients and this results in a tastier sauce.

In one of my previous attempts I added some apples I had in the fridge. That turned out quite well too. You can tweak the vegetables in use but the long cooking process is what's important.

Meat Sauce Ingredients :

1/2 kg lean ground beef
1/4 cup minced pork fat (or ham fat)
4 cups chopped or minced tomatoes
1/2 cup chopped or minced onion
1 cup chopped or minced cucumber (traditionally carrots and/or celery is used)
1/2 cup chopped or minced bell pepper (optional, again my addition)
1/2 cup chopped or minced garlic

1 tsp ground black pepper
2 pcs bay leaf
1/2 tsp dried oregano or 1 tsp chopped fresh oregano
1 beef stock cube
salt to taste
1/2 cup milk (optional)
1 tbsp olive oil (optional
1/2 cup chopped smoked ham meat (optional)

Procedure :

1. Prepare all ingredients. If you have a blender available, you may use that to mince the vegetables.
2. Heat some oil in a pot. Once it's hot, add chopped pork (or ham) fat. Keep stirring until chopped fat starts to sizzle.
3. Sautee garlic and onions in pot. Keep mixing to avoid burning the spices.

4. Once onion is translucent add ground beef and minced bell pepper. Add pepper and 1/2 tsp of salt.
5. Stir mixture until beef starts to brown. Add bay leaf, milk and olive oil.
6. Once mixture starts to boil, add chopped vegetables and optional chopped ham.
7. Add 2 cups of water and beef stock cube. Set heat to low.
8. Keep sauce simmering until vegetables have dissolved into the sauce.

9. Simmering will take at least 2 hours  to a max of 5 hours (the longer the better). Keep adding water as needed. Do not let the sauce dry out.
10. Once vegetables have dissolved into the sauce, stop adding water and stir mixture continuously until desired thickness is reached.
11. Add salt and pepper to taste. Do this after the sauce has thickened as the evaporating water will concentrate the saltiness.

Pasta cooking instructions :

Here is how I prepare nice firm pasta from packaged noodles.

1. Heat water in a pot. There should be enough water to cover the pasta when it is added.
2. Add a tablespoon of cooking oil.
3. Once water boils, add pasta and let it soften up in the water.

4. Set heat to low  and let water simmer for at least 2 minutes. Stir occasionally.
5. After 2 minutes, pick up 1 strand of spaghetti from the bottom of the pot and bite it. If the center is still brittle, let boil for 1 more minute.
6. If the pasta strand is chewy in the middle, turn off fire and drain pasta.
7. Toss pasta in olive oil, make sure most of the strands are lightly coated.
8. Let pasta stand for 3-5 minutes depending on quantity.

9. Serve with your choice of sauce and top with grated cheese.

I hope you enjoy cooking this for your Friends and Family. I know I did.

Until Next time!

** 060710 uploaded a different pic of the same dish.