Big Daddy Jay's Filipino Spaghetti Sauce with Dry Aged Ground Beef

I have always been a huge fan of international foods but I had never really had much experience with Filipino food simply because it's not readily available in Oklahoma. My wife and I took a vacation out to Los Angeles to visit her family and one of my favorite things to do on vacation is go check out grocery stores. Well this landed me at a place called Seafood City, and I had a blast looking around and buying things that are just unavailable to me back home. One of the things I noticed was they had like half an aisle dedicated to filipino spaghetti. I was caught off guard because that's not something you would think they would be regularly cooking. I definitely didn't leave without buying one. When I got home to try this sauce, my life changed. I had gotten burned out on spaghetti years ago but the tanginess and spiciness of the sauce was just what I needed to renew my love for spaghetti. So now I had to learn how to make this sauce and after quite a bit of crowdsourcing and different opinions on what the sauce should taste like, this is what I came up with and I hope you enjoy it.

Ingredients

2 pounds fresh chuck roast

2 pound dry aged beef pellicle

2 large white onions

4 red bell peppers

1/3 cup olive oil

1/2 cup garlic

3 15 ounce cans of tomato sauce

2 10 ounce cans of tomato paste

2 19 ounce bottles of banana sauce

32 oz beef broth

2 tablespoons sugar

1 tablespoon sea salt

1 tablespoon pepper

8 ounces cheddar cheese

We are going to begin by getting the mis-en-place setup and we will do that by starting with the ground beef. Dice the chuck and pellicle into chunks that are easy to feed into the meat grinder. Grind together, mix thoroughly, and set aside. Next we are going to dice the onions and bell peppers. Get the rest of the ingredients out and we are ready to go.

In a large stock-pot over high heat, add olive oil. Add onions and bell peppers and sauté until it begins to brown. Next we are going to add garlic. When the garlic has begun to brown and has become very fragrant, it's time to add the tomato sauce, tomato paste, and banana sauce. Stir sauce together thoroughly. Next, we are going to stir in the beef broth, bring to simmer, and reduce heat to medium. Cook coverer for about half an hour. In a skillet, brown the dry aged ground beef and set aside.

The next step involves the stick blender. Blend sauce until completely smooth. We are going to add the ground beef we browned earlier, and season with sugar, salt and pepper. The last step is adding the cheese and stirring in thoroughly. Serve over angel hair pasta garnished with more cheddar cheese and Enjoy!