Boil the pasta. Add salt to a generous amount of boiling water, and cook the pasta for 1 minute less than indicated on the package. (So if it says 8 minutes, cook for 7 minutes.)
Heat up a frying pan and spread around some oil. Add all the ingredients except for the flavoring ingredients and stir fry. If you're using ground pork, add it first and cook before adding the other ingredients.
Take out some of the stir fried green peppers before adding the seasoning ingredients. They'll be used as garnish.
Season with salt and pepper, then add about 1/2 ladle full of the pasta cooking water and mix.
Before adding the pasta, add the flavoring ingredients. Add lots of ketchup and 1 tablespoon of Japanese-style Worcestershire sauce, a little sugar, and a little soy sauce. Mix well.
Add the pasta and mix well, until the flavors permeate everything. Put in the margarine at the very end, mix until it's melted and the dish is done.
It's really good when topped with lots of grated Parmesan cheese.
Story Behind this Recipe
When I was little, spaghetti meant napolitan or meat sauce. (We didn't call it pasta.) I loved the napolitan my mother made, and she made it for me often. I adapted my mother's flavors.
The reason for taking out the pasta early is because some of the boiling water is added to the sauce, and also because it's mixed thoroughly in the sauce. The key is to blend the seasoning ingredients completely with the solid ingredients before adding the pasta. In addition, the Worcestershire-style sauce, sugar, soy sauce and margarine as 'hidden' ingredients are all a must. The combination of various ingredients is terrific.