SIRLOIN LINGUINE. Stir fry 1 kilo ground sirloin in 1/4 cup olive oil for 5 minutes. Add 2 150gm packs Del Monte tomato paste, 1 cup Papa banana catsup, and 1.5 cups water. Mix well and simmer on low heat for 25 minutes, stirring occasionally to avoid overcooking at the bottom of the pan. Add 2 Knorr sinabawang gulay cubes, and 3 packs 8g Maggi magic sarap (or season to taste, I just like it easy). Serve as sauce for linguine (cooked per package directions). Add plenty of your favorite grated cheese, with some fresh-milled black pepper, and 1-2 tsp fresh-grated garlic. Pepper and garlic flavors are sharp and make dishes truly stand out, but they easily fade. So the secret is to have a pepper mill and always use freshly milled pepper, and always grate the garlic just before you serve the dish.
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