SPAGHETTI WITH SAUCE FROM MEETBALLS.

We need:
minced meat - 600 g, egg - 2 pieces, dry or fresh Bulgarian pepper, milk - 150 ml, mixture of Provence herbs, salt pepper, garlic - 3 cloves, spaghetti, onions - 1 pc ,carrots - 1 pc, tomatoes - 1-2 pcs,tomato paste - 2 tbsp,
olive oil.

1. Prepare the necessary food for the dish.
2. For the sauce, cut the onions into small cubes. Carrots grate on a large grater. Vegetables to save on a frying pan heated with vegetable oil.
3. In the minced meat, add the egg and chopped garlic. Salt and pepper. Add chopped fresh or dry greens.
4. Stir the ground well and beat off the bottom of the bowl. With damp cold water, roll the balls the size of a cherry. For convenience, put a bowl next to the water.
5. To the vegetables with vegetables, carefully place the meatballs in one layer.

6. Pour the milk or diluted with water sour cream. Now the most important moment. Do not stir meatballs until they change color. Only after this meatball can be safely mixed. Stew in milk until the milk evaporates completely.
7. Now add the small pieces of tomatoes and tomato paste cut into small pieces. Stir, lightly season with salt. Add a mixture of Provencal herbs and a dry mixture of Bulgarian peppers.
8. Separately boil in boiling salted water spaghetti to the state of semi-preparedness - al-dente, as it is called Italians.
9. Serve spaghetti with a sauce of meatballs hot, decorating with fresh herbs.