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1
Melt butter in a 6-qt saucepan over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until vegetables are golden brown (10-12 minutes).
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2
Add ham to mushroom and onion mixture and cook until lightly browned (6-8 minutes). While ham, mushroom and onion mixture is cooking, bring a large pot of salted water to a boil. When water is at a rolling boil, add spaghetti and cook until al dente, about 10 minutes. Drain and set aside.
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3
Once ham mixture is browned, stir in long beans, milk, sake, ketchup, paprika, salt, and pepper. Bring to a boil. Once bean mixture is at a boil, cook, stirring occasionally, until beans are just tender (3 minutes). Add reserved spaghetti to saucepan and toss in sauce to coat. Cook until pasta is warmed through (1-2 minutes).
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4
Divide spaghetti and sauce between serving bowls. Sprinkle with Parmesan and serve with Tabasco, if you like.
