Cooking Time : 35 minutes micro cooking.

Ingredients :

• Spaghetti, boiled - 3 cups
• Cheese, grated - ¼ cup
• Tomatoes - 1000 gm
• Garlic, minced - 1 tbsp
• Mushrooms, chopped - 6 (opt)
• Red capsicum flakes - ½ tsp
• Pepper - 1 tsp
• Italian herbs (oregano) - 1 tsp
• Salt - to taste
• Olive oil/butter - 2 tbsp
• Mutton, minced - 300 gm
• Chilli powder - 1 tsp
• Water or Stock - 2 cups

Preparation & Cooking :

• Place tomatoes in a blender and puree.
• Strain through a rice colander so that seeds are separated.
• In a big microwave-safe bowl heat butter for 30 seconds on high and add minced garlic; cook for 1 minute on high and mix
  minced mutton; cook for 3 minutes on high, stirring once and take it out. Break the lumps if any.
• In the same bowl combine tomato purée and all other ingredients for Italian sauce except oregano.
• Cook uncovered on high for 15 minutes, stirring thrice.
• Add minced mutton and oregano to the tomato sauce and cook it covered for 5 minutes more on high, stirring once in
  between. Let the sauce stand for 5 minutes before using it.
• Sprinkle Italian herbs or oregano and chopped parsley or basil.

Assembly :

• In a square or round microwave-safe dish add 1 tsp oil and spread it properly.
• Cover the base with boiled spaghetti; pour hot tomato-meat sauce over it and sprinkle with grated cheese.
• Cook on combination – 1 for 10 minutes. The dish can also be baked in convection mode for 30 minutes.

Variation

Cook Italian tomato sauce without mutton mince but add mixed Italian herbs, available in leading stores.