Spaghetti with Meatballs

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 large can (28 ounces) crushed tomatoes
• 1 can (8 ounces) tomato sauce
• 1 1/2 teaspoons seasoned salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried leaf oregano
• 1/4 cup grated Parmesan cheese
• 8 ounces spaghetti

Meatballs

• 1/2 cup fresh bread crumbs
• 2 tablespoons milk
• 1 pound ground chuck
• 1 teaspoon seasoned salt
• 2 tablespoons olive oil
• grated Parmesan cheese

In 2 tablespoons oil in a large skillet over medium heat, sauté onion, garlic, and green bell pepper until tender, about 5 minutes. Add tomatoes, tomato sauce, 1 1/2 teaspoons seasoned salt, pepper, oregano, and 1/4 cup Parmesan cheese. Simmer, uncovered, for 15 minutes.

Meanwhile begin cooking spaghetti according to package directions.

Soften bread crumbs in the milk. In a large bowl combine soaked bread crumbs with ground chuck, and 1 teaspoon seasoned salt. In 2 tablespoons of oil in skillet, brown meatballs over medium heat, turning often to brown all sides. Transfer meatballs to the simmering sauce. Cook 5 minutes longer.

Serve meatballs and sauce over cooked and drained spaghetti, and sprinkle with more Parmesan cheese.
Spaghetti sauce serves 4 to 6.