It’s the weekend and what better way to spend it than to make the best of it.
Here is a two-course course meal for that perfect weekend lunch.
There’s no better way to enjoy your afternoon than having the sumptuous duo of spaghetti bolognese and vanilla ice cream.
Here are the ways to prepare them.
2tbsp olive oil
550g minced meat
2 cans plum tomatoes
8pcs bay leaf
2tbsp tomato puree
3pcs red peppers
2pcs stock cube
1tbsp black pepper
1 stick celery
1 bunch parsley
1 tsp salt
1 tsp dried thyme
Dice the garlic, celery, parsley, onions, and red pepper.
Put the oil in the pan to heat and after it is heated, put the onions.
Add the diced ingredients to fry for about eight minutes and keep stirring so that it would not burn.
Add the minced meat and fry until brown.
Add the plum tomatoes, bay leaves, dried thyme, beef stock and diced pepper. Keep stirring
Add the black pepper, salt and stock cubes.
Leave the sauce to simmer for about 30 to 45 minutes.
Boil the spaghetti in another pot until it is done.
Drain the spaghetti and add it into the meat sauce and stir thoroughly.
You can also choose to eat the spaghetti with the sauce without mixing them.
2 cups heavy cream
1 cup whole milk
½ cup granulated sugar
¼ cup light brown sugar
2 tbsp pure vanilla extract
Vanilla bean powder
Mix the heavy cream, whole milk and the two sugars in a saucepan over low heat.
Stir until the sugar is dissolved.
Let it heat until there is foam around the edges.
Remove from saucepan and put the mixture in a bowl
Let it cool and put the vanilla extract and bean powder.
Add a little salt
Refrigerate for about two hours or overnight if you can.
Pour into an ice cream maker for a couple of minutes.
Serve and enjoy.