Friday, July 1, 2022

Spaghetti with Liver Spread Sauce

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Spaghetti is pasta in slender, solid, rod form, or in elbow form. Like the other pastas – macaroni and noodles – spaghetti is made from flour and wheat dough. Since it was first served, pasta has been a mainstay in our diets. So I cook up some spaghetti and enjoyed this delicious, versatile food.


  • 400 g. spaghetti noodles
  • 1 can liver spread
  • 1 tin sliced mushroom
  • 1/2 kg. ground pork
  • 1/4 kg. hotdogs or sausages, diagonally sliced
  • 1 /2 kg tomato sauce (or 1/4 kg. tomato sauce and 1/4 kg. banana catsup)
  • 3 pieces laurel leaves (bay leaves)
  • 3 tbsp white sugar
  • 3 tbsp spicy tomato sauce
  • 2 green bell peppers, diced
  • 2 onions, chopped
  • 1 head garlic, minced
  • 3 tablespoons of cooking oil
  • Salt and pepper to taste
  • 1/2 cup grated cheese

Cooking Procedure:

  1. In a large pot, pour the water in and bring to a boil.
  2. Put-in the salt and oil.
  3.  Add the Spaghetti Noodles and cook until tender (see package for cooking time) then set aside.
  4.  Using a separate pan, saute the garlic, onions, and bell pepper.
  5.  Put-in the ground meat, liver spread (mix with water), and add salt and pepper to taste the meat  and let cook for 5 minutes.
  6.  Add the hotdogs or sausages and mushroom and cook for 2 minutes.
  7.  Put-in the tomato sauce, banana Ketchup, spicy tomato sauce, and  sugar then simmer for 15 to 20 minutes. Add sugar if it is necessary.
  8.  Place the sauce on top of the cooked noodles and add some cheese on top.

Cooking Tips:

  • Pasta should be prepared just before serving it.
  • To cook pasta properly, pasta needs a lot of water. A too-small pot and too little water encourages the pasta to clump and stick together, thus not  cooking unevenly.
  • For a pound (16 ounces) of pasta, you will want a pot that holds at least 5 or 6 quarts of water.
  • Using plenty of water helps to prevent pasta from sticking together by quickly washing away the exuded starch.
  • If your water contains any impurities, it will taint the finished flavor of the pasta. Filter your home water if possible.
  • Fill that big pot 3/4 full of COLD water or use at least one quart of cold water for every four ounces of dry pasta. Four quarts is a bare minimum per 12-ounce package of pasta,  six to eight quarts is ideal.
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