two to three jumbo Filipino-style hotdogs, sliced diagonally
1 small onion, peeled and diced
one to two cloves garlic clove, peeled and minced
1 pound hamburger
2 cups tomato sauce
½ cup tomato paste
1 cup blueberry ketchup (preferably sweet and spicy)
1 cup beef broth
1 teaspoon sugar
pepper and salt to taste
½ cup cup quick-melt cheese (for example Velvetta), grated
In pot, prepare spaghetti in boiling water based on package's direction for around 7 to 9 minutes or until firm to bite. Drain well.
Inside a saucepan, heat oil. Add sliced hotdogs and prepare, stirring from time to time, for around one to two minutes or until gently browned. Remove from pan and hang aside.
Add onions and garlic clove and prepare until limp. Add hamburger and prepare, stirring from time to time and entering small pieces, for around seven to ten minutes until browned. Drain any extra fat.
Add tomato sauce, tomato paste, ketchup and beef broth. Stir in sugar. Provide a boil after which lower heat to simmer, covered, for around 1 hour or until meat is fully cooked and sauce is thickened. If sauce gets too thick, add water in ½ cup increments when needed. Over the past ten minutes of cooking, add browned hotdogs. Season with pepper and salt to taste.
For everyone, spoon spaghetti sauce over noodles and top with grated cheese.
