Prepare all the ingredients. Slice the hotdogs according to your desired size, set aside. Mince the garlic and red bell pepper, set aside. Finely chop the onions for easy cooking, and easy blending with the meat.
Cook the spaghetti pasta. In a large pot, boil 3 liters of water with 1 tbsp salt. Keep it boiling for 2 minutes, then add the spaghetti pasta. Using a spaghetti or noodle spatula, or tongs, mix the pasta occasionally. Do not add oil to the water. Cook the pasta according to package instructions. Set aside 1 cup from the pasta water, drain then set the pasta aside.
Cook the spaghetti meat sauce. You can simultaneously do this with step 2. In a wok or pan, heat up 3 tbsp cooking oil. Sauté the onions, garlic, and red bell pepper for a minute. Add the ground pork, and mix well. Add a dash of Worcestershire sauce, ground black pepper, salt, nutmeg, and oregano. Cook the meat until it turns dark brown in color. Add the sliced hotdogs, and cook for another 2 minutes under medium heat, stirring occasionally. Add the tomato paste, and mix well with the meat and hotdogs. Let the tomato smell from the paste come out and evaporate. Add butter and let it melt with the meat. Add the pasta water you set aside. Let it simmer for a minute. Add the banana ketchup and Sweet-style Spaghetti sauce. Add the beef cube and bay leaf. Let it simmer for another 5 minutes, mixing occasionally. Add the evaporated milk and mix until well blended into the sauce.
Optional Step: This step is something I usually do and highly recommend. Mix the pasta into the sauce, until all pasta strands are covered with sauce. Cover the pan for at least 5 minutes, before serving. This ensures that you won’t run out of spaghetti sauce, and the sauce is absorbed well into the pasta.
Serve and enjoy while hot! Put some pasta in a plate or bowl, top with sauce, and grated cheese. If you did the 4th step, just serve it in a serving dish and top with cheese.