In a large pot or skillet (I use a large Dutch oven), heat 2 tbsp of vegetable oil on medium heat. When the oil is hot, add in 1 yellow onion, minced, and 1 head of garlic, minced. Sauté this for 5 minutes until the onions are translucent and fragrant.

Add in 1 lb. of ground beef, and sauté while breaking up the pieces till the beef is well browned. This will take about 5 minutes.

Add in 1/4 cup of minced carrots, 1/4 cup of minced red bell peppers, and 1 lb. (about 5) Filipino-style hot dogs that have been sliced diagonally. Continue to sauté for another 1 minute.

Add in 1 cup of beef broth, one 15-oz can (2 cups) of tomato sauce, 1 tbsp of dark brown sugar, one 12-fl.-oz can (1 1/2 cups) of evaporated milk, and 1 cup of banana ketchup, mix this so that it's well combined, and let it come to a simmer. Once it starts to simmer, turn the heat down to medium-low, and continue to simmer (uncovered) for 30 to 40 minutes. Stir this occasionally to prevent solid pieces from getting stuck to the bottom.

While the spaghetti sauce is simmering for 30 to 40 minutes, cook 1 lb. (dry) of spaghetti noodles per packet instructions (this may vary by brand), to your desired texture.

Taste sauce and add salt and pepper to taste. I usually add in 1/2 tsp of ground black pepper and 1/2 tsp of table salt. Mix this well.

To serve, add cooked spaghetti noodles to a plate, ladle spaghetti sauce over it, and sprinkle shredded cheddar cheese on top. For leftovers, combine the noodles and spaghetti sauce in a large mixing bowl (this will prevent the pasta from drying up). Enjoy!