Cook and drain spaghetti. stir butter into spaghetti. Stir in Parmesean cheese and eggs and eggs. For spaghetti mix into a crust in a buttered 25 cm pie pan. Cook ground beef, onion, and peppers till meat is browned and vegetables are tender. Drain off fat. Stir in the undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Spread the Ricotta cheese over the bottom of the crust. Fill with the tomato mix. Bake 20 minutes. Sprinkle mozarella on top and return to oven until cheese melts, but do not allow it to brown. Serve with some good garlic bread and a nice tossed salad.