Staple Spaghetti Sauce

This concoction came about because we had to clean out the Taft Avenue refrigerator of Lola:

1/2 bottle of basil pesto sauce (olive oil)
5 cloves of garlic
2 white onions, sliced into bits
1/2 kilo of ground beef (Monterey is good)
2 cubes flavoring (we usually use Knorr beef, sometimes Maggi)
1 stick chorizo Bilbao, sliced thinly (the one we used came from Senor Alba, Purefoods is also okay)
1 bottle of tomato garlic nacho dip (we used Bravo)
1 liter tomato/spaghetti sauce (we used Clara Ole, 3 Cheese flavor, Hunts/Del Monte/Heinz are okay)
1 pack 250g all purpose cream (most of the time we use Alaska, this time we used Nestle)
1 kilo cooked pasta (take your pick, we usually use spaghetti or fettucini)

Saute the garlic & onions in the basil pesto, add in the ground beef and the flavoring cubes.  Stir for around 2 minutes and add the sliced chorizo.  Turn around until golden brown, then lower the heat.  Add in the tomato garlic dip and the tomato/spaghetti sauce.  Add salt & pepper to flavor.  Simmer for a while and pop in the all-purpose cream to get that creamy effect.  Pour over cooked pasta, and top with a sprinkle of grated cheddar (Kraft, Magnolia and Che-Vital are okay, but I'm really a QBB fan) or grated Edam (since Doble Ganza can no longer be found, Pato is okay, but I prefer Marca Pina).

I remember a time when Chorizo Bilbao El Rei (came in large green cans) was my top choice, but because of the high price (I think thats around P2,500 a can), we've been shifting to other chorizo brands which can be bought in smaller quantities.  Hehehe... Vicky has been asking why her supply of Don Anastacio's chorizo has been dwindling over the summer months--the kids just love the darn thing and we've been using it as the regular flavoring!  Hush, hush.... don't tell!