HK style tomato sauce pasta recipe
 

anyone have a general idea how to make this? or can point me to a recipe site?
Similar to what you would find at HK cafes (ie. the boss, honolulu etc.) usually comes with shredded chicken/ham bits and tomato chunks.
I've always wanted to make it but i can't quite figure out how they make it, definitely different from the usual tomato sauce.

thanks in advance

I make this all the time, and my secret ingredient is Campbell's tomato soup :thumbs:

is this the same sauce for baked pork chop rice? I love that sauce and always wanted to know the receipe

Yup baked pork chops would use tomato soup as well... Figure out the concentration yourself.. After some experimenting, you should be able to get the taste you want!

What I do is make a bolognese with beef and pork, some tomato sauce, and tomato soup. Ends up tasting a lot like HK style baked spaghetti, but with better ingredients (more meat!)

While many recipes of this kind call for the use of ketchup, as a personal preference, I prefer the use of Campbell's Tomato Soup as well. I find that it has a nicer flavour to it over ketchup.

When I precook the beef and pork I put in a little bit of worcestershire. Oh and be sure to add MSG, as the soup doesn't have any. Otherwise it'll be too sweet, and not enough umami

:ahwow:
This thread has been a revelation.

Thanks so much for the info Skinny :)

I'm sure you'll take this idea and run with it to create something crazy good :thumbs:

I see...ketchup was the first thing I thought off too but there's so many ways you could go wrong with ketchup. Never would have thought of tomato soup

I'm gonna give the tomato soup a shot later! is there a specific brand of tomato sauce that works well? Or just any in general?

Read again

I got the tomato soup part...but isn't it mixed with tomato sauce?
Wondering what tomato sauce would go good with the soup.

Unless the sauce is completely based on the soup.

RAGU Tomato Sauce.

There are no hard rules when it comes to the tomato sauce used. I prefer the use of Campbell's Tomato Soup in substitution ketcup simply because it doesn't have that sweet / sugary taste from ketchup; I absolutely dislike ketchup in foods. If I have some tomato paste, I'll use a small amount in the soup but otherwise, it isn't necessary.

I would encourage you to experiment with different recipes because ultimately, your sauce concoction should be something catered to your personal taste.

I have Ragu and Campbell Tomato soup in my cupboard. Time for experimentation this week for some honger pasta.

Tried it yesterday with Campbell's. Was pretty good...not quite the exact same taste but it was in the neighborhood.

Definitely some room for experimentation.

Thanks for the suggestions and tips!

pork chop on rice sauce.... --> cream of chicken... ketchup.... worscheshire sauce... and some onions.. :)

Yup you need to play around to get the taste you want :thumbs:

I tried the RS Pro tip with the Campbell's tomato soup. I loved it and it was even better as lunch today.

Gotta try it with pork chops now. Thanks again.

How exactly do u guys make it?

I sort of took everyone's advice and combined them into one recipe.

Ingredients:
1 jar of regular Ragu pasta sauce
1 small to medium sweet onion
5 cloves of garlic
1 lbs of extra lean beef or combo of pork with beef
1 can of Campbell's tomato soup
Garlic powder

1. I prepped my ingredients first by dicing the onions and garlic
2. Saute the onions in olive oil and then add the garlic to the onion
3. Place the onions and garlic aside
4. Brown beef or meat mixture. I usually sprinkle some garlic powder on the meat
5. Once brown, you can remove some fat if you wish but I like it greasy
6. Add onions and garlic mixture to beef
7. Add Ragu sauce
8. Add entire can of Campbell's tomato soup or do your liking (i started at half a can)
9. Add two scoups of pasta water after your pasta is done.
10. Allow it to simmer
11. Drain pasta and then incorporate pasta into the sauce. I use tongs to mix in everything.
12. Serve and enjoy

This is how i made it but like everyone said, you can experiment.

^
So how did you enjoy it and what would you do differently?

Couple things, I would definitely have the heat on medium while incorporating the pasta. I had it on simmer and it didn't taste hot enough. I would love to try baking it with cheese on top next time (although i'm lactose intolerant). I think for HK style, the spaghetti has to be pretty soft to actually replicate it.

The day after tasted even better. It's something i would definitely make again cause it was quick and easy.

Yeah for HK-style pasta, you need to overcook the pasta. Al dente doesn't cut it. ;)

Definitely don't use lean beef

Made it this morning for breakfast. It's a pretty good base as a foundation. I would make a few minor changes to make it taste more like what you would get at a HK-style cafe. It's optional of course.

- 2 Tbsp to 1/4 cup of Ketchup (depends how sweet you like it) to add some sweetness to it
- 1/2 cup of Frozen Peas, thawed
- 1/2 cup of Frozen Corn and Carrot mix (PC-brand - Superstore has these), thawed