My husband named this Hawaiian Chinese Spaghetti because you won't get it anywhere else except from someone who is Chinese who grew up in Hawaii. At least that is what he thinks.
I'm thinking that the first time that the people of Hawaii tasted spaghetti this must have been the stuff because its what I grew up on. My husband hates it and my children love it. It taste more like a hamburger stew over noodles rather than an Italian spaghetti with meat sauce, but if you grew up in Hawaii when I did it's what you know as spaghetti with meat sauce. Don't get me wrong, there is nothing Italian about this dish.
Italian Restaurants didn't exist in Hawaii when I was growing up and if you had the opportunity to have a plate of spaghetti it would be with this sauce finished not with Parmesan cheese but a few splashes of Tabasco sauce instead. Yes, times have changed and we all have a much more educated palate but my kids still love a bowl of this spaghetti more often than not.
When it comes to food I like to investigate all aspects of the ingredient, but with this package sauce concoction I just let it be what it is and leave it alone. I have even refused to look at the ingredients because my kids think that this is so yummy. As the saying goes, if it ain't broke, don't fix it.
I put Italian stewed tomatoes in the recipe not because it is going to make it Italian as much as it is what I have on hand.
Take my word for it... This is creepy crazy delicious with a splash or five of Tabasco. Or maybe I'm just having a childhood dream...
If you want to change it up a bit but make it the same... toss the noodles with the sauce and place it in a casserole, then sprinkle it with grated cheddar cheese and pop it under the broiler for about 10 minutes to melt the cheese. Cold leftover Hawaiian Chinese Spaghetti is delicious baked it in a 350 degree oven for 20 - 30 minutes to heat it through and melt the cheese.
HAWAIIAN CHINESE SPAGHETTI
2 pounds lean ground beef
1 large onions, chopped small
1 clove garlic, minced
1 6 oz. can tomato paste
1 15 oz. can stewed tomatoes, I used Italian stewed
2 1.5 oz. pk. spaghetti seasoning, I used McCormick
3 cups water
Brown ground beef. Drain extra fat. Place back on the stove and add onions and garlic. Cook until the onions are soft. Add tomato paste, stewed tomatoes, spaghetti seasoning and water. Bring to a boil and let simmer for 15 minutes stirring occasionally. Serve over spaghetti noodles.
Growing up as a child in Tennessee my mothers spaghetti tasted something like tomato soup with spaghetti and I had a hard time adapting to Italian spaghetti. She used really long red cross spaghetti and made it for our lunch. Us kids loved slurping the long strands. The world was smaller then and we did not have all the amazing foods available that we have now.
ReplyDeleteHi Diana, Thanks for stopping by. I love the visual of you slurping up the long strands of spaghetti as a kid :) Yes, the world has gotten so much smaller, which makes it difficult at times to experience new things. That's what makes comfort food so special.
DeleteI remember this spaghetti! I remember eating it for lunch at August Ahrens school in Waipahu. The noodles were short, and the cafeteria ladies would bake the big pans with grated American cheese on top. the kids who got bits of that baked cheese considered themselves really lucky! It's amazing what those cafeteria ladies could serve with ice cream scoops!
ReplyDeleteYou bring back fond memories of Hawaii public school lunches. I was one of those kids that loved them and as you said... I felt lucky when I got scooped some cheese.
DeleteThanks for stopping by!
It looks like the spaghetti this Chinese lady sold in her snack shop that was in the same building as 808 salon. I loved her spaghetti with Tabasco sauce.....it was the best!!!
ReplyDeleteHi je Ana,
DeleteYes, I agree, it's the Tabasco sauce that makes this spaghetti the best!
Thanks for stopping by!
Oh, and I meant to say that your description of this recipe was the best! Had me cracking up the whole time because I remember how it felt when I moved to New York and learned that our Hawaiian spaghetti was not "real" spaghetti. Shocker.
ReplyDeleteLOL. I love that you get the name! No one will eat this and shout Mama Mia!
DeleteMahalo JR!!!
ReplyDeleteThose recipes will surely comfort you and transport you right back home - don't forget the rice :) Please let me know when you make them.
I just got back from your blog and it was truly an adventure. I look forward to following you through your upcoming journeys. I respect your courage to take on the unknown. Life needs to be lived and you are doing just that!!!
We are a family of wanderers too. My daughter is traveling through Asia right now - I shared your blog with her, because I know that she will love it. She is keeping us up to date with her blog
http://www.wanderingtogether.com/
You are an amazing young man. It is my absolute pleasure to (cyber) meet you!!!
Aloha, Susan
Funny blog post. Here in Texas we do not have much Italian either. So, as I was reading your post it sounded just like my spagetti... you lost me at the melted cheese! Lol.
ReplyDeleteLOL. Hawaiian Chinese... Texas Spaghetti. Yummm!!!
DeleteHi Susan, I absolutely love this recipe and all of your other recipes that I've tried. The problem I have in Georgia is that we can't find the McCormick Spaghetti packets and even the stewed tomatoes are not available. Will the "fire roasted" tomatoes work as well and any other recommendations for substituting the packet? Thank you so much!
ReplyDeleteHi Selena,
DeleteGreat questions.
As for the tomatoes - whatever type of tomatoes you like will work and fire roasted tomatoes sound delicious. I change it up all the time with what I have in my pantry and only list stewed on the recipe because that's what I used growing up :)
And for the seasoning packet - I'm not sure what's available in Georgia so it's hard for me to say and can only suggest that you try a familiar name brand that is available in your area.
I hope that helps. Happy Cooking!