MAMA LORNA'S FILIPINO SPAGHETTI

Mama Lorna's Filipino Spaghetti image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1 pound chitarra or spaghetti noodles
1 tablespoon olive oil
2 tablespoons bacon fat
4 whole Chinese sausage, sliced in 1/2-inch wheels
4 cloves garlic, finely minced
1 small onion, finely diced
1 pound lean ground pork
1/2 cup tomato paste
3 cups tomato puree
1 cup banana ketchup
2 tablespoons porcini powder or dried mushroom powder
Shredded white Cheddar, for serving

Steps:

Bring 4 quarts of salted water to a rolling boil in a large stockpot and cook the pasta until tender but firm, about 9 minutes. Drain in a colander and toss with the olive oil to prevent sticking. Set aside to cool to room temperature.
Heat the bacon fat in a skillet over medium-high heat. Add the Chinese sausage and cook, stirring, until fragrant and brown, 3 to 5 minutes. Remove the sausage and reserve.
Saute the garlic and onions in the same skillet over medium-high heat until the onions are slightly browned, 3 to 5 minutes. Add the ground pork and cook until the meat is brown and any juice from the meat has evaporated, 6 to 8 minutes. Season with salt and pepper.
Add the tomato paste and continue to cook until the paste is slightly brown, 3 to 5 minutes. Add the tomato puree and banana ketchup. Stir to combine and blend the flavors. Reduce the heat to medium, cover and simmer, stirring occasionally, until slightly thickened like Bolognese, about 15 minutes.
Add the porcini powder and season with salt and pepper as needed. Stir in the reserved sausage. Pour the sauce over the pasta and finish with the Cheddar.