Minced meat 150 g
Green onion (feather) 4-5 pieces
Parsley (greens) 2 pcs
Spaghetti 100 g
Cream 20% fat. 1 stack.
Salt to taste
Pepper to taste
Provencal herbs to taste
Hard cheese 50 g
Mix the minced meat with salt, pepper and a part of finely chopped green onions.
Boil them by dipping them in boiling water.
Boil the spaghetti.
Heat the cream over low heat until thick with salt and Provencal herbs to taste.
Mix spaghetti with olive oil and chopped parsley.
Arrange the spaghetti in bowls. Put our meat balls on top. Pour creamy sauce over everything and sprinkle with grated cheese.