Veal Parmesan With Spaghetti

• 6 thin veal cutlets
• 2 Tbsp. olive or salad oil
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 1/3 c. dry white wine
• 1 (16 oz.) can tomatoes
• 2 (8 oz.) cans tomato sauce
• 1 (6 oz.) can tomato paste
• 1 clove garlic, minced
• 1 Tbsp. snipped parsley
• 1 tsp. dried oregano, crushed
• 1/2 lb. long thin spaghetti
• 1 (6 oz.) pkg. sliced Mozzarella cheese

1. Brown meat in oil.
2. Remove meat; add onion and green pepper and cook until tender.
3. Stir in next 7 ingredients; add meat. Cover; simmer 30 minutes, stirring occasionally.
4. Cook spaghetti according to package directions; drain.
5. Remove 1/2 the sauce from heat; stir into spaghetti.
6. Top cutlets with cheese; cover pan for 5 minutes.
7. Arrange spaghetti and meat on platter.
8. Pass extra sauce and Parmesan cheese.
9. Serves 6.

cutlets, olive, onion, green pepper, white wine, tomatoes, tomato sauce, tomato paste, clove garlic, parsley, oregano, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702108 (may not work)