Begin by bringing a large pot of salted water to a rolling boil. This step is crucial. Once it reaches boiling, carefully add the spaghetti noodles. Cook according to package instructions until al dente.

Tip: Stir occasionally to prevent sticking. Once done, drain and set aside.

In a large pan over medium heat, warm your vegetable oil. Add the minced onions and cook them down until they are soft and translucent. Don’t rush this; let those onions develop their sweet flavor.

Then, toss in the garlic, stirring for about a minute until you catch that fragrant aroma. Your kitchen will soon smell like a cozy restaurant.

In the same pan, add the ground pork. Break it apart with your spatula as it cooks. Once it’s browned and no longer pink, it’s time to add the chopped luncheon meat. Let these two mingle for a few minutes.

For some added fun, toss in the sliced hotdogs and cook until they’re slightly browned. Remember to keep stirring, ensuring even cooking.

Next, pour in the beef broth and add the Filipino spaghetti sauce. Stir well to combine and let the mixture simmer gently. The sauce should bubble just a little bit, blending all those flavors together.

Now for the oregano and black pepper. Add these seasonings. Taste as you go. This is your chance to adjust the flavors before serving. You can even add a little sugar if you want it sweeter—it’s all up to you!

Finally, add the drained spaghetti to the sauce mixture. Use tongs or a big spoon to toss the noodles until they are well coated in the sauce. If you find that it looks a little dry, feel free to add a splash of water or more broth.

Now, serve your spaghetti on a plate and sprinkle it with the shredded cheddar cheese. It gives that wonderful melty top and adds a zing of flavor.