Spaghetti Bolognese Just Got More Bolog-Nice With A Filipino Twist!

Adding a unique twist to your dish is not new especially in an age where food intertwines with art. Everything is indeed possible nowadays and that includes the fusion of a national treasure and a universally-loved pasta into one delicious recipe.

That’s right folks, break tradition and spice up your spaghetti bolognese by adding bangus into the mix for a taste of Filipino cuisine! Follow this step-by-step guide on how to whip out a mean dish of spaghetti bangus bolognese:

Spaghetti Bangus Bolognese


500g Sarangani Bay Milkfish Fillet (skin removed and chopped)

250g spaghetti, cooked as package directs

¼ cup cooking oil

½ cup chopped onion

1 T minced garlic

2 ½ cups canned crushed tomatoes or tomato sauce

2 t dried oregano

1 bay leaf

1 T lemon juice

2 T parmesan cheese

1 t salt

¼ t pepper


In a sauce pan, saute in hot oil, onion, garlic and crushed tomatoes. Add chopped bangus meat, cook for 3 minutes. Add oregano, bay leaf and lemon juice. Cook for 20 minutes over medium heat. Lastly add parmesan cheese, salt and pepper.

Place cooked spaghetti on a platter, pour sauce over. Serve immediately.

Vegetable Garnish / Toppings:

1 small green bell pepper, cubed

1 small red bell pepper, cubed

1 small zucchini, cubed

2 T olive oil

salt and pepper to taste

Optional: Top with sautéed vegetables as garnish.

* Serving Size: Make 6 servings