|Meat sauce||1 Cup (16 tbs)|
|Cooking oil||1 Tablespoon|
|Onion||1 , finely chopped|
|Carrot||1 , diced|
|Stalk celery||1 , diced|
|Garlic||1 Clove (5 gm), finely chopped|
|Bacon strip||2 , diced|
|Ground beef||1⁄2 Pound|
|Canned tomato sauce||8 Ounce|
|Beef bouillon||1⁄2 Cup (8 tbs)|
|Tagliatelle/Other pasta||3⁄4 Pound|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Heat butter in a 3-quart glass casserole on the highest setting for 20 seconds.
Add vegetables and diced bacon.
Cook for 2 minutes.
Add ground beef and cook on highest setting for 7 minutes; drain.
Stir in tomato sauce, bay leaf, bouillon, salt, pepper, and sugar.
Coyer with a glass lid and cook on "reheat" setting for 7 minutes.
Taste and add more seasoning if necessary.
Remove the bay leaf.
In a 3-quart covered glass casserole, bring 6 cups of water, 1 tablespoon cooking oil, and 1 teaspoon salt to a full boil on highest setting.
Stir in pasta and re-cover.
Cook on "defrost" setting for 14 minutes or until tender.
Drain and rinse thoroughly.
Turn into a hot serving dish, pour cooked meat sauce into the center and sprinkle with Parmesan cheese.