This is an easy Victoria sponge cake recipe with a delicious lemon cream cheese and strawberry filling and decorated with lots of fresh berries. It’s an easy cake recipe for every day baking as well as for special occasions. The perfect treat after a perfect dinner or for a Sundays afternoon and the best thing is that it’s a light and refreshing layer cake recipe and you won’t fall into a food coma afterwards. It’s our families favorite cake recipe.

True love and how a layer cake was playing an important role

Im still remembering my mom baking that easy 2 layers cake for my dad’s birthday when me and my brother were little and we all lived in a little flat in Graz. That was the first time my mom told us their love story and how that cake was part of it. She made that delicious Victoria sponge cake first for my dad when they both still have been dating. Our mom always said that our dad had issues with binding himself at such a young age 17! to my mom. But after my mom surprised him one day with that 2 layers Victoria sponge cake all issues have been forgotten ?. At least that’s what our mom loves to tell us. My mom baked her way into my dad’s heart ? .

Seeing my parents after 45 years of happy marriage and still so much in love keeps me hopping that true love exists. I have to admit deep deep down I’m a hopeless romantic ?.

The way to a man’s heart goes through his stomach.

Victoria sponge cake recipe and what is important.

The cake batter

• First you have to measure all the ingredients for the cake better.
• Then smear butter into the round cake forms and shake the inside out with sugar . The sugar gives the cake an delicious sweet crust. Love that very much.
• You have to beat the egg whites with the water until stiff peaks form and you can turn the bowl upside down with the beaten egg whites still staying in the bowl ?
• Cream the egg yolks and sugar long enough that its a thick pale creme
• Carefully fold egg whites into the egg yolk sugar mixture. Don’t beat the air out of the batter.
• Same thing for folding in the flour. Careful. The cake batter should be fluffy and full of air .
• Every oven works differently so please check the cakes every 10 minutes to make sure they don’t overstay their stying in the oven
• Last smear the jam on the top of the sponge cakes when still warm .

The lemon cheese cake frosting

• Make sure you use a firm cream cheese. If its too soft the frosting will get runny since there isn’t a huge amount of sugar in it to make the frosting stiff.
• Start with beating the cream cheese and sugar for about 6-8 minutes in your stand mixer starting with low and increase after a minute to high. Don’t use powdered sugar, that will make the frosting too runny.
• The frosting isn’t as sweet as an American frosting recipe. Please taste the frosting and increase the sugar to your taste if necessary.
• Add the lemon zest and about 1 tsp of fresh lemon juice and beat until homogenous.

Assembling the layer cake

• The cakes should be cooled completely when starting with assembling the cake. And the top smeared with jam.
• Fill the frosting into a piping bag with a round large tip and start piping from the inside out the frosting onto the first cake layer leaving a little bit of edge uncovered.
• Assemble the strawberry slices side by side.
• Put the next sponge cake on top and pipe the rest of the frosting on top. Even the frosting out a little bit.
• Decorate with berries and edible flowers . You can decorate with any kind of fruits of course.
• Let the cake rest in the fridge at least for 2 hours to set.

What do I like the most about our Victoria sponge cake recipe.

• Over all my favorite thing about this layer cake is that my dad did fall more in love with my mom because of this cake.
• I like that you don’t need many ingredients and that you most likely have all ingredients at home most of the times ?.
• Our special occasion sponge cake is ready to eat in under 4 hours.
• Its not a heavy cake . It’s refreshing and light which means you don’t fall into a food coma afterwards ?.
• our cake recipe is easy to follow along and even manageable for a beginner.

Our family’s favorite cake is best enjoyed with people you love. You won’t regret making this stunning layer cake recipe with delicious lemon cream cheese frosting and lots of fresh berries. Promised.

Big warm cake hugs Nina

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest 

Are you a fan of our family’s favorite cake? Maybe you’d like to check out our other delish cake recipes

• Best Tiramisu Cake – an authentic Italian recipe
• Decadent saffron rice cake with pavlova crown
• Pumpkin Chocolate Swirl Bundt Cake
• Carrot cake with fluffy vanilla cream cheese frosting
• No bake white chocolate berry tart
• Blueberry brioche babka

Easy Victoria sponge cake recipe with lemon cream cheese and berries

4 from 9 votes

Recipe by Nina Course: brunch, cake, DessertCuisine: austrian, French

Servings

12

Prep time

1

hour 

Cooking time

20

minutes

Calories

438

kcal

Total time

4

hours 

20

minutes

This is an easy to bake 2 layers cake made with a fluffy Victoria sponge cake and filled with a delicious lemony cream cheese frosting and topped with fresh berries. It's a refreshing light cake that everybody will fall in love with immediately. The cake recipe is easy to follow along and you don't need many ingredients.

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Ingredients

• Victoria sponge cake

• 7 7 eggs large and divided into yolks and whites

• 7 tbsp 7 water

• 210 g 210 white sugar

• 210 g 210 all purpose flour

• 2 tbsp 2 butter for the cake pans

• 3 tbsp 3 white sugar for the cake pans

• lemon cream cheese frosting

• 500 g 500 full fat cream cheese or curd cheese which you use traditionally in Austria

• 150 g 150 white sugar

• 1 1/2 tsp 1 1/2 lemon peel its about the peel of one lemon

• 1 tbsp 1 lemon juice half a lemon

• 1/2 tsp 1/2 vanilla extract

• 100 g 100 strawberry jam or another jam you like

• 500 g 500 strawberries huiled and cut into 0,5cm slices (1/4 inch)

• 300 g 300 mixed berries for decoration or any other fruits and flowers you have at hand.

Directions

• Victoria Sponge cake
• Start with preparing two 9inch round cake pans with smearing them first with butter and then shaking the pans out with sugar . The inside of the pans should be covered with sugar.
• Preheat the oven to 160 degree Celsius or 320 degree Fahrenheit convection heat.
• First start with beating the egg whites with the water until very stiff
• Then beat the egg yolks with the sugar until pale, creamy and thick about 7-10 minutes.
• Now fold in 1/3 of the egg whites under the egg yolk sugar batter with a rubber spatula. It dont needs to be a homogenous batter there can still be egg white lumps.
• After the 1/3 is incorporated fold in the rest of the egg whites carefully.
• Now sprinkel the flour woth a sieve over the dough and fold it in carefully again. Don't beat out all the air of the dough. Be gentel and careful.
• Devide the dough into the 2 cake pans and bake them for 20 to 30 minutes, depending on your oven or until a skewer comes out clean when stuck into the middle of the cake.

  • 

• When the cake is ready leave it for 20 minutes to cool down and then tke it carefully out of the pan and smear the upper side of the cakes with the jam while still warm.
• Lemon cream cheese frosting
• When the 2 cake layers are smeared with jam and completely cooled start with making the frosting. Its important that your cream cheese is not too soft.
• In the bowl of your stand mixer beat the cream cheese and sugar on medium high until creamy and homogenous.That will take about 5-7 minutes.
• Add the lemon peel and lemon juice and beat for another minute.
• Assembling the cake
• Fill the frosting into a piping bag with a 1,5cm (1/2 inch) round tip
• Pipe the frosting on the first sponge cake smeared with jam starting from the inside in a spiral to the outside leaving 0,5cm free from the edge .
• Assemble the strawberry slices on top of the frosting starting from outside into the middle.

  • 

• Put the second sponge cake carefully on top of the filled cake and pipe the rest of the frosting on top. Even the frosting a little bit with a spatula .
• Decorate with the mixed berries and some flowers if you have some at hand.
• Leave the finished cake for setting in the fridge for at least 2 hours.
• Enjoy.

Nutrition Facts

• Calories: 438kcal
• Carbohydrates: 60g
• Protein: 8g
• Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 146mg
• Sodium: 192mg
• Potassium: 195mg
• Fiber: 2g
• Sugar: 43g
• Vitamin A: 774IU
• Vitamin C: 27mg
• Calcium: 68mg
• Iron: 2mg

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The post Easy Victoria sponge cake recipe- a family’s favorite appeared first on Two Sisters Living Life.

This is a beautiful recipe for a creamy wild nettle soup cooked with garlic and potatoes and topped with a delicious spicy granola. Learn about the healthy benefits of stinging nettles, where to forage for them and how to harvest them without getting stung . Its a delicious and healthy dish perfect as a starter or for lunch.

When I think about nettles I will always come up with the memory of my baby boy having a little bicycle accident and falling into the stinging nettles. Of course he was very upset and had a rash along his legs which weren’t covered with clothes but fortunately he survived . But stinging nettles not only sting they have a lot of healthy benefits too .

Creamy wild nettle soup with garlic and spicy Granola – healthy and delcious

Where to forage for these healthy plants

These little healthy stinging plants are my favourite food to forage for in Spring and summer . Wild nettle soup is always on our meal plan during these months.

Stinging nettles are one of the first plants growing in spring even when the ground is still partly covered with snow you’ll find them popping up .

These plants love rich moist soil and you mostly will find them along waterways like rivers, lakes, ditches and streams, or along fence lines and on the edges properties. They always grow in thick tense patches and that’s already a sign that you have found nettles and not another unwanted weed which may not sting when touched ;-).

Stinging nettles have a very distinct design and shape and can grow very high during the summer month. The leaves are pointed at the tips and serrated along the outer edges (like a serrated kitchen knife). The base of the leaves are sort of heart-shaped and they grow in pairs opposite one another, alternating in direction along the length of the stem. The leaves and stems are covered with fine tiny hairs, which give the sting when touched.

When you want to be 100 percent sure if it’s a stinging nettle just touch the leaves. When you can feel the sting you found your nettles

The best way to harvest stinging nettles

The best thing you can do when foraging for them is to cover as much of your body in clothes as possible. That means long shirt, jeans, closed shoes and cloves. Thick cloves with an extra layer of rubber are the best. Thin cotton cloves won’t prevent you from getting stung. I always put the harvested nettles in a cotton back where they can still breath.

Once you’re all geared up with gloves, harvest nettles by either cutting or pinching them off just above a set of leaves. Much like basil, nettles will produce new shoots if they are harvested just above a set of leaves. I usually harvest the top two to three sets of leaves and leave the rest of the plant as the lower leaves and stems are tougher and woodier anyway. Before you put the nettles in your basket or bag give them a good shake to get rid of the bugs and beetles. Only go for the young and tender tops and pass any older or insect-eaten nettles. Only fresh and tender nettles for our creamy wild nettles soup with garlic and spicy granola .

What to do with the stinging nettles when you are back home

When I’m at home the first thing I do is giving the nettles a good wash. I tunk them in batches into cold water to get rid of the dirt bugs or other residue. I do this with gloves of course. After that I pick of the leaves and try them off a little bit with a kitchen towel and prepare them for my creamy wild nettle soup with garlic, butter and some potatoes.

When I want to try them for tea I put them loosely on a baking tray and let dry out completely with a regular turning to ensure that no leaves mold .

Stinging nettles lose their sting when they are either cooked or dried. NEVER EAT THEM RAW! You don’t want to be adding fresh stinging nettles to your salads, but a light sauté is all they need to wilt the stinging hairs and make them edible.

Potential health benefits of the wild nettles

• Stinging nettles contain a wide variety of vitamins, minerals, fatty acids, amino acids, polyphenols and pigments – many of which act as antioxidants inside your body.
• They may help suppress inflammation, which in turn could aid inflammatory conditions, including arthritis
• soothes allergies.
• These stinging plants may help reduce prostate size and treat symptoms of an enlarged prostate gland in men with BPH .
• They may treat hay fever.
• The stinging nettles may help lower blood pressure by allowing your blood vessels to relax and reducing the force of your heart contractions
• They may help lowering blood sugar levels.

6 Reasons why I love to cook my creamy wild nettle soup

• First of all nettles have a much finer and flavourful taste than spinach
• Foraging with my kids for our own food is such a fun occupation and the kids learn something about self-sufficiency
• Sauteed nettles, garlic and cream makes such a perfect combination
• The soup recipe is easy and quick and on the table in under 1 hour
• The spicy granola is such a great crunchy and delicious add in
• The healthy dish is perfect as a starter or for lunch

Take an afternoon off and thrive with your kids through the woods and along the streams and river banks. Enjoy nature and some good family quality time while foraging stinging nettles for this quick, delicious and healthy soup.

If you love wandering through the woulds and cooking with plants you collected with your kids, you may like our recipe for homemade elderflower syrup.

Sweet warm hugs, Nina <3

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

.

Creamy wild Nettle soup with garlic and parsley

5 from 20 votes

Recipe by Nina Course: Appetizer, lunch, Snack, starterCuisine: austrian, healthy

Servings

6

Prep time

10

minutes

Cooking time

40

minutes

Calories

342

kcal

Stinning wild nettles are far more than just weed which needs to be removed. Every spring my kid and I are foraging the forest for the young nettles to make a delcious soup out of them. This is a delish recipe for a creamy wild nettle soup made with garlic and parsley and topped with spicy garlic.

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Ingredients

• 100 g 100 nettles only the young dips

• 1 1 onion about 100g, minced

• 2 2 garlic clove finely minced

• 3 3 potatoes medium sized cut into small cubes, about 200g

• 1 tbsp 1 olive oil

• 1 tsp 1 honey

• 50 ml 50 white wine

• 1 tbsp 1 salt

• 2 litre 2 vegetable stock

• 100 ml 100 cream

• 1 tbsp 1 butter

• Spicy Granola

• 100 g 100 oats

• 25 g 25 seeds pumpkin seeds, sunflower seeds mixed or alternatively nuts

• 2 tbsp 2 olive oil

• 1 tbsp 1 maple syrup

• 1 tsp 1 salt

• 1/4 tsp 1/4 chili flakes

Directions

• In a medium sized pot roast on medium to low heat the garlic, onion and potatoes and the olive oil for about 5 minutes . Dont let the garlic burn.
• Add the wine and honey to deglace everything. cook for 2 more minutes.
• Pour the vegetable stock into the pot and let everything cook until the potatoes are tender.
• When the potatoes are done add the nettles and parseley and let everything simmer for 10 minutes.
• When the nettles and parsely are sauted pour the cream into the soup and and add the butter and blend eberything very finely .
• Season the soup to the taste with salt, pepper and chili flakes.
• Spicy Granola
• In an pan add all the ingredients and fry under constent stirring until golden brown.
• Pour on a baking sheet and let cool.

Nutrition Facts

• Calories: 342kcal
• Carbohydrates: 37g
• Protein: 6g
• Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 28mg
• Sodium: 1586mg
• Potassium: 617mg
• Fiber: 6g
• Sugar: 5g
• Vitamin A: 664IU
• Vitamin C: 23mg
• Calcium: 122mg
• Iron: 2mg

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The post Creamy wild nettle soup with garlic and spicy granola – healthy and delicious appeared first on Two Sisters Living Life.

This is an easy broccoli soup recipe topped with some garlic-quinoa crunch. It’s healthy! It’s vegan and you don’t need that much ingredients! If you have broccoli, onion, celery, zucchini and potato at hand than you’re good to go!

Since we are only at the beginning of the coronavirus crisis, I am cooking a lot of things which I can easily portion and freeze, since I always make more than needed! This broccoli soup is perfect for freezing and the quinoa crunch too! And yes my freezer is more than full, I am currently in discussion with my boyfriend to get another little freezer, which “I” so desperately need but he thinks otherwise

The garlic quinoa crunch is just perfect and so versatile! You can omit the seeds and use the ingredients you have at home like nuts or almonds! And you can use the garlic quinoa crunch not only to top of soups but also salads, meat, everything! It’s soooo good!

Hope you enjoyed this recipe for my delicious vegan broccoli soup!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Broccoli Soup with Garlic Quinoa Crunch

5 from 8 votes

Recipe by Antonia Course: Appetizer, easy to make, few ingredients, Soup, vegan, vegetable for lifeCuisine: healthy, vegan cuisine

Servings

4

Prep time

20

minutes

Cooking time

35

minutes

Calories

418

kcal

This is a fast and easy broccoli soup made with only a few ingredients like zucchini, celery and potato. It's vegan too! Served with the best garlic quinoa crunch!

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Ingredients

• Broccoli soup

• 2 tbsp 2 olive oil

• 1 1 onion diced

• 2 2 cellery chopped finely

• 2 2 cloves of garlic crushed

• 1 1/2 1 1/2 large head of broccoli cut into florets

• 1 1 zucchini chopped coarsely

• 1 1 potato large, chopped coarsely

• 3-5 cup 3-5 vegetable stock

• Garlic Quinoa Crunch

• 100 g 100 white quinoa rinsed well

• 2 tbsp 2 olive oil

• 2 tbsp 2 sunflower seeds

• 2 tbsp 2 pumpkin seeds or almonds

• 1 tbsp 1 tomato flakes

• 2 2 cloves garlic crushed

• 2 tbsp 2 parsley

Directions

• Broccoli Soup
• Heat oli and cook onion and celery, stirring until softened. Add garlic and cook for 1 minute.
• Add broccoli, zucchini, potato, stock and some water, it should cover slightly all the vegetable, bring to boil. Reduce heat to low-medium and simmer for 10 minutes, until vegetables are tender. Remove soup from heat and process until smooth. Season with salt and pepper.
• Garlic Quinoa Crunch
• Cook quinoa following packet direction; drain. Heat oil, add quinoa, seeds and tomato flakes. Cook stirring frequently for 10 minutes until quinoa becomes golden. Add garlic and parsley, cook for 1 minute. Let it cool, it will crisp while it cools.

Nutrition Facts

• Calories: 418kcal
• Carbohydrates: 47g
• Protein: 15g
• Fat: 22g
• Saturated Fat: 3g
• Sodium: 811mg
• Potassium: 1385mg
• Fiber: 11g
• Sugar: 8g
• Vitamin A: 2152IU
• Vitamin C: 224mg
• Calcium: 169mg
• Iron: 6mg

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This is a quick and healthy recipe for a delicious with blood oranges marinaded salmon rice bowl. It’s made in under 45 minutes has a lot of flavour. Wit the added veggies it is a perfectly balanced dish to include into a healthy and nourishing diet.

Easy blood orange marinated salmon rice bowl recipe is my favourite dish

I’m a huge fan of everything salmon. Thats why I always try to come up with some new exciting and flavourful recipes. Since it’s blood oranges season at the moment and I love the flavour of citrus fruits combined with savoury food, I thought why don’t I try combining both things and pair it with lots of delicious veggies for a nourishing rice bowl recipe.

I love the process of developing new dishes. I take special care when Im in the process of cooking something new. I do every step very carefully and deliberately. My little black notice book always by my side.

Salmon rice bowl – easy, healthy an delicious

Im very proud to say that my recipe isn’t only extremely delicious it has a lot of healthy beneficials too and therefore perfect for including in a healthy well balanced diet.

• Salmon is one of the most nutritious foods on the planet. It’s rich in omega-3 fatty acids, a great source of protein and high in Vitamin B only to mention some of its healthy benefits.
• Kohlrabi is rich in both fiber and vitamin C. It is high in antioxidants and may help against inflammation and diabetes.
• Cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
• The avocado is a rather unique fruit. It is high in healthy fats, is incredible nutritious and among other things, it can help lower cholesterol and triglyceride.

Can I replace the ingredients ?

Please feel free to use any veggies you like for this bowl. Go with the season and use whatever you get at your local farmers markets.

You can change the blood oranges for normal oranges or any other citrus fruit available at the moment. I already used clementines and limes instead of the blood oranges.

If you make this salmon rice bowl, beside to leave a comment and/or give this recipe a rating!

I love to hear from you guys and of course , if you do make this recipe, don’t forget to to tag us on Instagram @twosisterslivinglife .

Warm hugs, yours truly Nina

You may also like our recipe for a vegetarian low carb lasagna <3

Blood Orange marinaded Salmon Rice Bowl with Veggies and honey soy sauce

5 from 11 votes

Recipe by Nina Course: dinner recipeCuisine: gluten free, healthy, Japanese

Servings

2

Prep time

10

minutes

Cooking time

20

minutes

Calories

835

kcal

This is a wonderful healthy quick and easy blood orange salmon rice bowl with lots of veggies and a sweet and spicy honey soy sauce drizzle. its made under 30 minutes, gluten free and non dairy.

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Ingredients

• blood orange marinaded salmon

• 2 2 blood oranges

• 1 tsp 1 honey

• salt

• 1/4 tsp 1/4 chili flakes

• 300 g 300 fresh salmon filet with skin 2 filets each 150g

• 1 tbsp 1 olive oil extra vergin

• rice bowl

• 150 g 150 basmati rice uncooked

• 1 tsp 1 coconut oil

• 1/2 1/2 salt

• 1 1 cucumber

• 1 1 kohlrabi small

• 1 1 red bell pepper cut into slices

• 1 1 avocado

• 1/4 cup 1/4 soy sauce

• 1 1/2 tsp 1 1/2 honey

• 1 tsp 1 rice vinegar

• 2 tsp 2 everything seasoning

• black pepper freshly ground

Directions

• Blood Orange marinated salmon
• Preheat the oven to 190 degree Celsius or 375 degree Fahrenheit.Slice one blood orange into thin slices and juice the second one.Mix together blood orange juice, honey, chili flakes, olive oil and salt to taste.Cut the salmon filet into 2 filets.Season the salmon filets on both sides with salt and pepper and put them with the skin down into an iron skillet or small casserole form.Drizzle the salmon filets with the blood orange marinade and let them rest for 5 minutes.Arange the blood orange slices on top and bake it in the oven for 15 minutes depending on how thick the filets are.
• rice bowl
• Cook the basmati rice as said in the instruction with some salt and 1 tsp coconut oil.
• Season the bell pepper stripes with salt and sear them for 5 minutes with some olive oil.
• slice the cucumber and the peeled kohlrabi in half and slice them in paper thin slices by hand or with the help of a peeler. I used the peeler ;-)Roll the veggie slices up.
• Slice the avocado in half and further slice the halves into thin slices.
• For the Drizzle mix together soy sauce, honey and peanut butter . Its easier when you warm the ingredients up a little in the microwave.
• Aranging the bowls
• Arange the rice in a long row in the middle of the bowls.Put the baked salmon on top.the veggie roll ups go to the left and the right side of the salmon.Sliced avocado half on the bottom side of the salmon with the seared bell pepper stripes.Drizzle the veggie roll ups with the soy and honey sauce and sprinkle the avocado with some everything seasoning.Enjoy <3

Nutrition Facts

• Calories: 835kcal
• Carbohydrates: 91g
• Protein: 43g
• Fat: 34g
• Saturated Fat: 6g
• Cholesterol: 83mg
• Sodium: 1722mg
• Potassium: 1986mg
• Fiber: 13g
• Sugar: 16g
• Vitamin A: 2308IU
• Vitamin C: 144mg
• Calcium: 101mg
• Iron: 4mg

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The post Easy blood orange marinaded Salmon rice bowl recipe appeared first on Two Sisters Living Life.

This is an easy and fast recipe for a hearty, delicious and easy Italian Bolognese Sauce. It’s one of my favourite pasta sauce recipes and made in under 60 minutes.

What is better than a plate full of comfort food? Actually not much. Comfort food makes you happy when you are sad and it makes you instantly feel at home. At least that’s how I feel after eating a big plate full of pasta drowning in a flavourful sauce with lots of parmesan cheese

Why you should try my pasta sauce.

I can tell you about 20 good reasons why you should try new recipes but here are 6 top reasons why it should be my recipe

• The recipe is very easy to cook
• It’s ideal for meal prep
• The sauce is a perfect base for other dishes like chili con carne or lasagne
• Dinner is ready in under an hour
• Low prep time. You only need 10 minutes for prepping all the ingredients. The rest is just simmering and the occasional stir.
• There are some ingredients which takes this recipe from basic to grant

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Delicious Easy Italian Bolognese Sauce and the magic ingredients

There are 5 ingredients which give this pasta sauce a unique sweet flavour and more richness and will make sure that you make this sauce again and again and again.

• Butter. I love the flavour of butter. There is not much butter in that sauce but enough for giving a unique flavouring.
• Brown sugar. The brown sugar combined with the butter and olive oil makes a great combination for a caramel like flavour.
• Balsamic vinegar. Added Balsamic not only enhances the taste and sweetness of strawberries and peaches it also brings out the flavour of tomatoes
• Red wine. Alcohol is always a good option to drown your sorrow but no in my recipe it just adds some richness to our sauce. The alcohol will vaporise during the cooking process so there will only stay the delicious aroma. If you don’t want to use red wine just leave it out.
• Pasta water. Pasta water is the one thing I always add to all of my pasta sauces. Thanks to Jamie Oliver . The water contains starch from the pasta you cooked previously in it and that lets the sauce further thicken and gives it a viscid texture.

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How to cook my Pasta Sauce .

• First we will start with melting butter and olive oil in a large deep pan. The added butter gives the sauce more flavour.
• When the oil and butter is melted add the diced onion and minced garlic, brown sugar, salt and balsamic vinegar and cook everything on medium heat until the onions are caramelised and soft.
• pour the red wine (or some more balsamic vinegar) into the pan, deglazing the onions
• add the minced beef, break the meat into small pieces and cook everything for another 10 minutes tiring every so often.
• Pour the tomato sauce into the pan and pour some pasta water into the glasses to get the rest of the tomato sauce swamped out and add that to your sauce too. Give the sauce a good stir and let it cook for about half an hour or until the sauce is thickened.
• Season everything with some salt, fresh black pepper and more brown sugar if needed.

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How to serve.

The best way to serve my easy Italian bolognese sauce is over some pasta al dente of course and with lots of Italian parmesan cheese. It doesn’t matter if its spaghetti, penne or any other kind of pasta. I like noodles made of carrots or zucchini too its a good alternative to all the pasta carbs.

Wonderful and aromatic! That’s what all my family members say about my Italian recipe and it definitely brings some dolce vita into our kitchen ;-).

If you try my flavourful bolognese pasta sauce please make sure to leave some kind words and don’t forget to rate it. I would be very happy to hear from you .

Aromatic hugs and some dolce vita kisses

Nina <3

Did you make this Recipe? Great! Tag @twosisterslivinglife on Instagram or hashtag #twosisterslivinglife so we can see!

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Enjoyed the recipe? Maybe you’d like to try our recipe for Sweet Potato Gnocchis served Aglio Olio too.

Easy Italian Bolognese Recipe – delicious and aromatic

This is a delightful short cut recipe for a delightful Italian Bolognese Sauce. Its easy to make and ready to eat in under 1 hour.

• 2 yellow onions (about 400g, diced)
• 1 garlic clove (minced, you can add more but I prefer one)
• 1 tbsp butter
• 2 tbsp olive oil (extra virgin)
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 tsp salt
• 1 carrot (diced in small cubes)
• 500 g minced beef (or half minced beef and half minced pork)
• 50 ml red wine (or 1 more tbsp balsamic vinegar)
• 1/2 cup pasta water
• 2 jars tomato sauce (about 500ml each jar/can . I prefer tomato sauce which is already cooked with herbs or some vegetables)

1. First heat the butter and the olive oil in a big deep pan on medium heat.

   Add the diced onions, minced carlic, brown sugar, balsamic vinegar and salt and let everything cook with no coloring until the inions are soft and caramelised

   Pour the red vine into the pan and let the alcohol vaporize before you add the next ingredients

   Add the small carrot cubes and the minced meat and break everything up in small pieces, cook for about 10 minutes with the occasional stirring

   Now you add the tomato sauce to the meat. Flush the rest of the tomato sauce with 1/2 cup of pasta water out of the jars/cans and pour the mixture into the pan too.

   Give the sauce a good stir and let everything simmer about 45mintues or until the sauce has thickend.

   When the sauce has the right consistency season with some salt and fresh black pepper.

   Serve with any kind of pasta or zoodles and shredded parmesan cheese.

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