We had this dish at a supper club in Wisconsin 10 or 15 years ago, and it took me months to come up with the recipe. Actually, it took about three bites - the months were the time I spent waiting for veal to be on sale. Fortunately, with the cheese on top, you can't eat too much of it, so it doesn't take a lot of the veal. Measurements are approximate. If you're cooking for one, you can cook enough spaghetti for one serving and refrigerate half the veal mixture for reheating the next day.