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Peel the produce and set them on a cutting board. Then use a sharp knife to chop the onion into 1⁄2 inch (1.3 cm) pieces and mince the garlic clove. Dice the carrot into pea-sized pieces and transfer everything to a large microwave-safe bowl. If you're short on time, buy a package of ready-cut onions and carrots to use. Mix the meat into the chopped vegetables as you break it into smaller pieces. This will help the beef cook evenly. Lay a piece of plastic wrap over the bowl with the meat and vegetables. Then cut a 2 in (5.1 cm) slit in the plastic wrap so steam can escape. Microwave the meat and vegetables for 3 minutes using high power.  If you don't want to use plastic wrap and the bowl has a lid, set the lid on the bowl so it's slightly askew and steam can escape. Use caution when handling the dish since it will become very hot. Keep the mixture covered and microwave it until the meat is no longer pink. To ensure it's finished cooking, insert a meat thermometer into the center of the dish. The meat should reach 160 °F (71 °C).  If the meat is still slightly pink or hasn't reached 160 °F (71 °C), cover and microwave it for 1 more minute before checking it again. Drain off any visible grease from the bowl once the meat has finished cooking. Open a 14-ounce (411 g) can of chopped tomatoes and add it to the bowl with the meat and vegetables. Stir in 4 tablespoons (59 ml) of boiling water, 1 teaspoon (2 g) of dried oregano, and 1 beef stock cube or 1 teaspoon (2.5 g) of powdered bouillon. Lay the plastic wrap or lid back on the bowl and heat the sauce on full power. The sauce should begin to bubble and become fragrant. Taste the sauce and stir in ground pepper according to your taste. It's safe to taste the sauce since the meat is already cooked. Remove the lid and stir the sauce well. Then set the lid or wrap back on the bowl and heat the sauce for 10 more minutes. Stir it at the halfway point so the sauce cooks evenly. Carefully remove the sauce from the microwave and spoon it over the cooked spaghetti. Cover and refrigerate leftover meat sauce for up to 3 or 4 days.
Chop 1 onion, 1 garlic clove, and 1 carrot. Mix 2⁄3 pound (300 g) of lean ground beef with the veggies in the bowl. Cover the bowl and microwave the mixture for 3 minutes. Microwave the meat mixture for 3 more minutes. Stir in the tomatoes, water, stock, and oregano. Microwave the meat sauce for 7 minutes. Microwave the sauce for 10 more minutes before serving.