Mongo Guisado and Stapaghetti

My second attempt cooking Mongo Guisado - this time, using pork and Malunggay leaves. I had enough time boiling the mongo beans so I think I had it right this time. The husband loved it, as always.

Also, I was able to prepare part of tomorrow’s dinner (my husband refuse to call it Spaghetti because I’m pairing it with fettuccine and now I don’t know what this pasta/dish is called.) Anyway, here are the ingredients I used for the sauce:

So tomorrow after work (and probably after check-up) all I have to do is cook the pasta, reheat the sauce and toast some garlic bread.

Oh, by the way, the husband already had this for his midnight snack. No pictures because I’m already sleepy.