Bring about 1.5 to 2 liters of water to a boil in a large pot. Add the salt, then carefully place the spaghetti into the boiling water.

Cook according to the package directions, or for about 10 minutes until tender but still slightly firm. Drain the pasta and set it aside.

Heat 2 tablespoons of cooking oil in a large pan. Add the sliced hotdogs and cook for a few minutes until lightly browned.

This step is optional, but pan-frying gives the hotdogs a slightly crisp outside and adds extra flavor. Remove them from the pan and set aside.

Using the same pan, add the remaining cooking oil as needed. Sauté the minced garlic for about 30 seconds, then add the minced onion. Cook until the onion becomes soft and fragrant.

Add the ground pork or beef. Break it apart with a spatula and cook until it changes color and becomes lightly browned.

Season with salt and ground black pepper. Continue cooking for another 4 to 5 minutes, stirring occasionally.

Pour in the Filipino-style spaghetti sauce and add the tomato paste. Stir well until the ingredients are combined.

Add the spaghetti meat sauce and mix everything together. Cover the pan and let the sauce simmer for about 5 minutes. This gives the meat and tomato mixture time to develop a richer flavor.

Add the pan-fried hotdogs and brown sugar. Stir well and continue cooking until the sauce reaches a slightly thick consistency. Taste and adjust the sweetness or seasoning according to your preference.

Add the cooked spaghetti to the sauce. Toss gently until the noodles are evenly coated with the rich, sweet, and savory sauce.

Turn off the heat and transfer the Filipino spaghetti to a serving dish.

Top generously with grated cheese and sprinkle with chopped parsley if desired.