Spaghetti With Veal And Peppers - cooking recipe

Ingredients

2 lb. boneless veal shoulder, cut in strips
1/4 c. butter or margarine
1/3 c. olive oil
4 green peppers, cut in strips
4 cloves garlic, minced
2 small onions, sliced
4 to 6 qt. boiling water
1 lb. spaghetti
2 (1 lb. 6 oz.) cans tomatoes
16 oz. can tomato sauce
1 1/2 tsp. salt
1 1/2 tsp. basil leaves
1/4 to 1/2 tsp. oregano
pinch of pepper
2 Tbsp. salt

Preparation

Brown spareribs in skillet on stove top with butter.
Add salt and pepper for flavor.
Place in roaster with onion slices on top and a little water covering the bottom.
Set in oven at 450\u00b0 for 30 minutes.
Drain water and add your barbecue sauce on top of each bone.