INGREDIENTS:
Set A:
1 pc. UFC Swak to Spaghetti Pack
Set B:
3 Tbsps. UFC Golden Fiesta Palm Oil
6 cloves garlic, minced
2 pcs. onion, chopped
250 grams ground beef
250 grams hotdogs, sliced
1 400-gram can UFC Garden Fresh Mushroom
Pieces & Stems, drained
Set C:
1 170-gram can corned beef
1 small can liver spread
1 320-gram bottle UFC Tamis Anghang Banana Catsup
2 Tbsps. salt
Pinch of black pepper
Set C:
1 can cooking cream
2 cup white soda
Ground oregano
Grated cheese
PROCEDURE:
A. Put the pasta in boiling water; add a pinch of salt. Do not add oil to the pasta while it is cooking. Let boil for 10 to 15 minutes. Drain and set aside.
B. Sauté onion and garlic in oil, and add ground beef. Once the beef is cooked, add hotdog and UFC Garden Fresh Mushroom Pieces & Stems. Simmer for about 2 minutes.
C. Add corned beef and liver spread. Mix well. Pour in UFC Spaghetti Sauce and UFC Tamis Anghang Banana Catsup. Season with salt and pepper.
D. Add cooking cream, ground oregano and soda. Boil for 5 minutes. Sprinkle grated cheese on top of the pasta before serving.
