RAY'S ON THE RANCH SPAGHETTI|
1 lb. ground chuck
1 c. either bread crumbs or
1/4 c. catsup
Combine ingredients and mix well. Roll into meatballs.
In skillet barely covered with hot oil, brown the meatballs,
turning until brown on all sides; set aside.
1/2 green pepper, chopped
1 medium size chopped onion
1/2 c. brown sugar
1/4 c. water
1 Tbsp. lemon juice (from
1 Tbsp. Worcestershire sauce
2 large cans tomato sauce
In large deep pan, cover with oil and heat until oil
is hot not smoking. Add sauteed green pepper and onion until
onion begins to brown. Add remaining ingredients. Mix well.
Add browned meatballs and simmer in sauce for at least 30
minutes. Serve over cooked spaghetti; sprinkle with grated
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