This is pretty the only recipe I have ever made that needs actually long stringy pasta. There's a texture issue that matters. It's also my only sauce that is actually made in the microwave. It's fab.
1 pound pork boneless shoulder or boneless pork chops or pork loin (something you can cut into bits)
3 medium carrots, cut into 1/4-inch piec (about 1 1/2 cups)
1 medium onion, chopped (about 1/2 cup)
1 tablespoon minced garlic
1 teaspoon "better than bouillion" or one bouillion cube
3/4 cup water
2 teaspoons chopped fresh or 3/4 teaspoon dried basil
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water
1 pound spaghetti or angel hair pasta
1 tablespoon butter
1 tablespoon grated parmesan
Cut pork into 3/4-inch pieces, removing any fat that's easy to remove.
Mix pork, carrots, onion and garlic in 2-quart casserole.
Cover tightly and microwave on medium (50%) 9 to 11 minutes, stirring every 3 minutes, until pork is no longer pink and vegetables are crisp-tender.
Stir in bouillion, basil, and pepper.
Cover tightly and microwave 20-30 minutes, stirring every 6 minutes, until pork is tender.
After the pork has cooked 20 minutes put on the water the stove and start heating it to cook the pasta.
When you're sure the pork is done, mix cornstarch and water thoroughly and stir into pork mixture.
Cover tightly and microwave on high 1 minute 30 seconds to 2 minutes or until mixture thickens and boils.
While that's happening, cook the pasta.
Drain the pasta fully, then mix in first the butter and the parmesan.
Serve pork and vegetables over spaghetti.