Showa-era Retro Style - Old Fashioned Japanese Spaghetti Napolitan

Dry spaghetti
4 frankfurters or ham
1 large bell pepper
5-6 button mushrooms
2 tbsp. butter
1 medium onion
Salt and pepper
1/2 cup ketchup
2 tbsp. Bulldog Tonkatsu sauce

Boil the spaghetti while you’re cooking the other ingredients in plenty of salted water. Cook it a minute or two beyond the al dente stage for authenticity. Slice the onion, pepper and mushrooms thinly. Slice the sausages or ham in thin, diagonal slices.

Heat up a wok or large frying pan with the butter or oil or a combination. Incidentally, using lard here would make it closer to the original version. Cook the onion until transclucent, then add the peppers and mushrooms for a few minutes. Add the sausage slices and sauté until lightly browned. Season lightly with salt and pepper. In the meantime, combine the ketchup, Bulldog sauce in a small bowl.
Drain the spaghetti once it’s cooked. Add to the pan. Add the sauce mixture and toss well to combine. Serve immediately, optionally topped with plenty of grated cheese, and/or a dash of Tabasco.