Filipino Spaghetti

Cook 1 lb. spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, heat 2 Tbsp. vegetable oil in a large skillet over medium-high heat. Cook 4 beef hot dogs, sliced ½" thick, turning halfway through, until deep golden brown, about 4 minutes. Using a slotted spoon, transfer to a plate.

Place 1 lb. ground pork in same pan; sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and ¼ tsp. freshly ground black pepper. Cook, breaking up meat and spreading across pan, until browned underneath, about 4 minutes. Stir meat, then continue to cook, stirring and breaking up more, until cooked through, about 2 minutes longer. Using slotted spoon, transfer pork to plate with hot dogs.

Combine 1 medium onion, finely chopped, 2 medium carrots, peeled, finely chopped, 4 garlic cloves, thinly sliced, ¼ tsp. Diamond Crystal or Morton kosher salt, and ¼ tsp. freshly ground pepper in same skillet and cook, stirring occasionally, until onion is translucent and vegetables are tender, about 5 minutes. Add hot dogs and pork back to pan and stir to coat. Mix in 2¼ cups marinara sauce (about 24 oz.) and 1 cup banana ketchup or banana sauce, bring sauce to a simmer, and cook, stirring occasionally, until flavors come together, about 10 minutes. Mix in 1 tsp. granulated sugar; taste and season with more salt and pepper if needed. Remove pan from heat. Transfer 2 cups sauce to a small bowl; set aside.

Add spaghetti and 2 Tbsp. pasta cooking liquid to sauce in pan; toss, adding more pasta cooking liquid 1 Tbsp. at a time if needed, until noodles are well coated. Divide among plates and spoon reserved sauce over; top with 4 oz. orange Edam cheese or cheddar cheese, coarsely grated (about 1¼ cups), and 2 oz. Parmesan, finely grated (about 1 cup).