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In a large Dutch oven, heat olive oil over medium heat until shimmering.
Add hot dogs, cut sides down. Cook until browned, about 1 to 2 minutes per side.
Add beef, pork, 1 teaspoon kosher salt, and black pepper. Increase heat to medium-high and cook, gently breaking up ground meat with a wooden spoon while avoiding crushing the hot dog slices, until the ground meat starts to crisp and begins to turn deep brown, about 7 minutes.
Add onion and garlic, and cook, stirring occasionally, until onion is softened, about 3 minutes.
Stir in tomato paste, banana ketchup, tomato sauce, sugar, and bay leaves, using a wooden spoon to stir and scrape the bottom of the pan to loosen any browned bits.
Bring to a gentle boil, then reduce heat to low. Simmer until the flavors have melded and the sauce has thickened, about 15 minutes.
Discard bay leaves, add fish sauce (if using), and season to taste with additional sugar and salt, if needed.
In a large pot of lightly salted water, cook spaghetti until al dente. Drain, reserving ½ cup of pasta water.
If the meat sauce is too thick for serving, stir in pasta water, 1 to 2 tablespoons at a time, until it reaches a good consistency.
To serve, pile the spaghetti onto plates or a platter, ladle the meat sauce on top, and sprinkle generously with shredded cheese.