Instructions

• Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering.
• Add 1 cup finely minced white onion and a portion of the 1 1/2 teaspoons salt (reserved for divided use). Cook, stirring occasionally, until the onion is translucent, about 3–5 minutes.
• Add 2 teaspoons finely minced garlic and cook, stirring, until fragrant, about 30 seconds.
• Add 16 ounces ground chuck. Break the meat into small pieces and cook, stirring occasionally, until lightly browned, about 5–8 minutes. Drain excess grease from the pot.
• Add 4 hot dogs (cut into 1/4-inch slices). Cook, stirring, until the hot dog slices are warmed through and begin to take on some color, about 2–3 minutes.
• Stir in 1 cup banana ketchup, 15 ounces canned tomato puree, and 8 ounces tomato sauce until combined.
• Add 4 ounces water, reduce the heat to low, and simmer the sauce, uncovered, for about 10 minutes, stirring occasionally.
• While the sauce simmers, cook 1 pound spaghetti according to the package directions; drain and keep warm.
• After the sauce has simmered about 10 minutes, taste it. If it tastes too acidic, add up to 2 teaspoons sugar (optional) and stir until dissolved. Then add the remainder of the 1 1/2 teaspoons salt (used divided) as needed to reach your preferred seasoning.
• To serve: place a portion of the drained spaghetti on a plate, top with the meat-and-sauce mixture, and sprinkle 1/2 cup shredded easy melt cheese over the top.