Spaghetti With Veal And Peppers

• 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

1. Brown spareribs in skillet on stove top with butter.
2. Add salt and pepper for flavor.
3. Place in roaster with onion slices on top and a little water covering the bottom.
4. Set in oven at 450u0b0 for 30 minutes.
5. Drain water and add your barbecue sauce on top of each bone.

veal shoulder, butter, olive oil, green peppers, garlic, onions, boiling water, spaghetti, tomatoes, tomato sauce, salt, basil, oregano, pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288346 (may not work)