It would so be spaghetti, except I don’t like to break noodles, and there’s no way spaghetti can be cooked unbroken in the microwave! Well, BBC Food says it can here, which I referred to for cooking time, although as you will see, I make my own sauce, thank you very much (I am forever trying to capture my mama’s flavors).
Cloves of half a garlic, chopped finely
Half an onion, chopped finely
1 carrot, diced
Small punnet of mushrooms, sliced thinly
250g ground beef (also known as beef mince)
1 can diced tomato
50ml just-boiled water
1 beef broth cube
Dried oregano, to taste
Salt and pepper, to taste
125g uncooked fusilli, cooked in 500ml just-boiled water as per previous recipe
1. In a 4-cup microwave-safe bowl, mix together garlic, onions, carrots and beef with a fork until combined well.
2. Cover bowl, but leave vented, and zap for three minutes. Mix with the fork to break up the beef. Zap for another three minutes.
3. Break up meat with a fork, then add in tomatoes with water, crumbled beef broth cube, oregano, salt and pepper. Cover (leave a little opening to vent steam!) and zap for seven minutes.
4. Stir sauce, add mushrooms, and cover and zap for five minutes. Stir then zap another five minutes.
5. Remove bowl from microwave and let stand while you zap the noodles.
6. To serve, gently mix half of the sauce into cooked pasta.
Note: This batch of sauce is good for 250g uncooked fusilli, so you will keep half of it in the fridge (after it has cooled to room temperature). Second-day sauce is so much yummier than the first!