1. Put a large pan 3/4 full of water to boil.

2. Add a spoon or so of salt and a tbsp. of oil to the water. Once the water starts boiling, add the penne pasta or any other pasta to it. Let it cook for 3-4 minutes, stirring it occasionally or if you feel like lifting the ladle.

3. The past should be cooked "Al Dente", i,.e. Just Done, to check this, use this never fail formula.

4. Take a piece of pasta, put it on a board. Very Careful, it is hot & slippery. Cut with a knife. You will see the past end on. The outer layers will be cooked, but you should see a thin centre that should be white. If so, pasta is done.

5. Remove immediately from fire & upturn the contents in a large sieve. Do this only in a clean sink because you will have pcs. of pasta flying all over, which should be put back immediately, no wastage, besides you get an instant steam bath.

6. Run cold tap water over the pasta for afew minutes & let it cool.

7. Take the sliced onions. (Did I tell you to do that, if not then do so)

8. Heat little cooking oil in the pan. Add the onions and chopped garlic cloves (oops) and saute on medium heat.

9. Add the salt and the black pepper powder. Stir it a while. When you see a glaze forming on the onions (no color), add the chilly sc. Cook for a couple of more seconds. Then add the chopped tomatoes (oops again).

10. Swish around in the pan and add the mince. Now you need a strong arm and god help you if the mince is frozen or not thawed properly. Cook the mince well, use a wooden spatula to cook the mince tossing & turning it all the while. Once the mince gets cooked, it becomes brownish in colour and loses all its cohesion.

11. Add the pack of tomato puree, shake alittle Oregano and cook it till done.

Chef's Tip:
If the aroma of the sauce is neither too mincy (meaty) nor too tomatoey, that means that the salt is perfect. If you hab a gold, then use a spoon to taste it. If it is cooked properly taste once only. If no, then do not taste again, feed it to some hungry hordes.

Take a bake dish. Preferably rectangle. Take a little butter (any brand) and rub it into the bottom of the dish. Run cold water through the pasta to make it less sticky & put it in a layer in the dish. Take the mince and put in a layer on the top. Add lots of cheese on top. Bake 5-8 mts in oven or 3 mts in Micro. Open the vino Put on Pavorotti on the system. You get the picture.