Vietnamese Spaghetti Recipe by Tasty

Ingredients

• salt, to taste
• 16 oz dried spaghetti noodles
• 15 mini sausages
• 3 tablespoons vegetable oil, divided
• ½ lb ground beef
• 1 shallot, diced, divided
• 2 tablespoons fish sauce, divided
• 1 teaspoon red pepper flakes
• freshly ground black pepper, to taste
• 5 garlic cloves, minced
• 1 carrot, diced
• 2 celery stalks, diced
• ½ cup diced mushrooms
• 2 tablespoons Chinsu hot sauce
• 2 14-ounce cans diced tomatoes
• 1 cup chicken stock
• ½ cup freshly grated parmesan cheese