Then finally add the salt, pepper, parsley and stir for another minute before turning off the fire.

Add milk, water and continue stirring for about a minute. Using a wire whisk, stir until both are smooth but not reddish. In a sauce pot, low fire, put the butter followed by flour. Add the chopped parsley and turn off the fire.Bring it to a boil and continue cooking with occasional stirring for 10 minutes. Add the pasta sauce, tomato sauce, water, capsicum and sausages.Add the grated cheese, sugar and milk and cook for 3-5 mins with occasional stirring.Corned beef is not as juicy as real meat and so it can burn easily so just keep stirring. In a casserole, heat 1/2 cup of oil and sauté garlic and onion, add corned beef, salt and pepper and sauté for about 5 mins.Cook pasta as per the packaging instruction.1 tbsp chopped fresh parsley or 1 tsp dried.1 medium sized red capsicum, chopped into small cubes.500g tomato sauce (known as ketchup in the Philippines).1 500g pasta sauce (I used Remano Pasta bake alternative is Dolmio or any other creamy tomato based pasta sauce).Remano Pasta Bake Sauce from Aldi, $1.89Įnough intro, let’s dive into the recipe. The base is made of tomato sauce (which is known in the Philippines as ketchup) and pasta sauce ( I used Remano Pasta bake from Aldi $1.89).

In my pasta recipe that calls for spaghetti-like sauce, I would normally use the ever famous Del Monte spaghetti sauce (sweet-style, Italian or Filipino style) but this item is not widely available here in Australia although available in most Asian stores and due to covid, I don’t want to take any chance to find one. Well, it could turn out more flavourful if I used minced beef, more cheesy if I used mozzarella but I am totally satisfied how this version turns out. This is one of my home quarantine menu because in most cases, I would use ingredients as per the usual recipe but this time, I use whatever is available at home and I was actually surprised that it tastes better than the original one.

Filipino baked macaroni