1 pound of chopped shoulder of veal 4 tablespoons of butter two 1 pound cans of spaghetti in tomato sauce 1 tablespoon of chopped sweet red pepper 1 tablespoon of chopped green pepper 1 tablespoon of minced onion 1/4 cup of grated Parmesan cheese 1/4 cup of bread crumbs
In a 2 - 2 1/2 quart casserole brown the veal in 2 tablespoons of the butter, breaking it up constantly with a fork as it cooks. Add spaghetti, peppers and onion, mixing well. Mix the cheese with bread crumbs and sprinkle on top of the casserole. Dot with remaining butter. Bake in 400ºF. oven for 20 minutes or until brown on top. Serves 4
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