Thursday, September 13, 2012

Bull-Dog Spaghetti

Hello there everyone!!!  I'm back after a super long hiatus.  I know, that's a sin in the blog world.  No's just that Veggie Girl and I have been busy with work.  I will speak for myself but I have had no time to be creative in the kitchen.  I've been mostly cooking repeats that are already here on the blog.  But why bore you with my reasons, let's just get on to cooking once again.

Here's an Asian style spaghetti I learned from my dear mother-in-law.  It's super easy and super yummy.  I think kids will enjoy this flavor too.


Serves 2-3

about 3/4 lb.  spaghetti noodles (or use a spaghetti measuring tool) cooked al dente
1/2 lb. ground beef
1/2 cup finely chopped onions
1 cup tomato ketchup
a little over 1/8 cup Bull-Dog sauce
2 hotdog links, cut up in rounds
about 2 tablespoons cooking oil


1.  In a saucepan, saute ground beef in cooking oil until thoroughly cooked.  Discard excess fat.

2.  Add the ketchup, Bull-Dog sauce, hot dog, and onions.  Simmer on low heat for about ten minutes, stirring occasionally.

3.  Spoon sauce over pasta and enjoy.

Note:  if you prefer thoroughly cooked onions, you can saute it with the beef.  You can also adjust the flavor by adding some water if you find that it's too thick, or if you find the flavor too strong.  You can even add a bit of brown sugar if you prefer a sweet sauce. -GG-

onions, hotdog, ketchup and Bull-Dog sauce.  Bull-Dog is a brand of tonkatsu sauce. You can find them in the Asian aisle or most Oriental stores.

You can use your favorite hotdog, but I prefer beef franks.  I used 2 for this recipe.
Simmer for about 10 minutes and you're done.  Super easy.

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