How to Make Jollof Spaghetti With Corned Beef
Corned Beefiness Spaghetti is piece of cake to make, tasty, and budget-friendly, as well! Made of corned beef and a sweet-style sauce, this Filipino pasta dish is sure to be a hit with the whole family.
- i Cooking Tips
- 2 Serving suggestions
- iii Storing leftovers
- iv Corned Beef Spaghetti
Canned corned beefiness is a pantry staple in my firm. When my favorite brand goes on auction, I make sure to stock upward a few cans to use in my home cooking.
Not only is information technology relatively inexpensive, information technology's also piece of cake to gear up. Other than the regular ginisa with onions and potatoes, there are and so many delicious meals the potted meat can exist used such every bit in bread, sinigang soups, frittatas, and pasta sauces.
Unlike my Filipino-style spaghetti which requires a more all-encompassing listing of ingredients (yes, hot dogs!) and little longer cook time (demand to simmer all those flavors together!), this corned beefiness spaghetti version pulls together with just a handful of ingredients and in less than xx minutes.
Cooking Tips
- For best texture, use chunky corned beef. My preferred brands are Ox & Palm and Purefoods.
- The recipe uses packaged Filipino sweet-style spaghetti sauce, merely feel free to make it from scratch using tomato sauce and assistant ketchup if y'all like.
- Boost the texture and nutrients by calculation veggies to the sauce such as chopped bong peppers and mushrooms.
- Give it a smoky layer of flavour with hot dogs, salary, or ham.
Serving suggestions
This Filipino-style spaghetti with corned beef is hearty and delicious as a midday snack or main dish. Serve with a side of tossed salad and garlic bread for a hearty meal.
Storing leftovers
- It's best to store the meat sauce and noodles in split containers equally pastas tend to absorb a lot of the sauce and plough mushy.
- Transfer to airtight containers and refrigerate for up to 3 days or freeze for up 2 months.
- To reheat, submerge the frozen spaghetti in boiling h2o for 1 to 2 minutes and heat the sauce in a saucepan over medium heat until internal temperature reads 165 F. Alternatively, drop the noodles direct into the simmering sauce and cook until the desired temperature is reached.
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Servings
- 1 package (16 ounces) uncooked spaghetti
- one tablespoon canola oil
- one onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 tin (15 ounces) corned beef
- 2 cups sweet-style spaghetti sauce
- salt and pepper to taste
- 1/ii cup quick melt cheese, shredded
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In a pot over medium heat, cook spaghetti according to package directions for about eight to 10 minutes or until al dente. Drain well and proceed warm.
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In a saucepot over medium estrus, heat oil. Add onions and garlic and cook until softened.
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Add corned beef and interruption into pieces with the back of a spoon.
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Add together spaghetti sauce and cook for about three to five minutes or until heated through. Season with salt and pepper to taste.
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To serve, transfer spaghetti onto a serving platter, spoon sauce over pasta, and sprinkle cheese on summit. Serve hot.
- For best texture, apply chunky corned beef. My preferred brands are Ox & Palm and Purefoods.
Calories: 503 kcal , Carbohydrates: 63 g , Poly peptide: 24 1000 , Fat: 17 grand , Saturated Fat: 6 g , Cholesterol: 47 mg , Sodium: 1346 mg , Potassium: 682 mg , Fiber: 4 thou , Carbohydrate: half dozen g , Vitamin A: 426 IU , Vitamin C: 27 mg , Calcium: 108 mg , Iron: 3 mg
"This website provides approximate nutrition data for convenience and as a courtesy merely. Nutrition information is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators."
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