1/4 c. olive oil
1 clove garlic, minced
1 onion, chopped
1/2 chopped green pepper
1 (No. 2) can tomatoes (2 1/2 c.)
1 (8 oz.) can tomato sauce
1 1/2 tsp. seasoned salt
1/4 tsp. pepper
1/2 tsp. oregano
1/4 c. grated Parmesan cheese
1/2 lb. spaghetti
1/2 c. fresh bread crumbs
2 tbsp. milk
1 lb. ground chuck
1 tsp. seasoned salt
2 tbsp. olive oil
Grated Parmesan cheese

In 1/4 cup hot oil in large skillet, saute garlic, onion and green pepper about 5 minutes, or until tender. Add tomatoes, tomato sauce, 1 1/2 teaspoons seasoned salt, pepper, oregano, 1/4 cup Parmesan cheese. Simmer, uncovered 15 minutes. Meanwhile, start cooking spaghetti. Then soften bread crumbs in milk. Toss with beef, 1 teaspoon seasoned salt. Shape into 24 balls. In 2 tablespoons hot oil in skillet brown meatballs. Add meatballs with drippings to sauce, cook 5 minutes longer.