Soffrito

This is a lovely mix of fried chopped onions, carrots, celery and parsley. Soffritto means “fried under oil” and the French equivalent is mirepoix. This is a crucial ingredient for Italian dishes. This forms the base for a minestrone or ragu di carne (or known to us as a bolognese sauce). This can be prepared and kept in the fridge for a few days. I freeze small quantities of this and it really helps when a bag of soffrito and passata is readily available on nights when cooking time is limited.



Ingredients:
4 tbsp olive oil
1 carrot
1 onion
1 celery stick with leafs
Handful of chopped parsley
Method:
Heat oil over medium heat in a saucepan.
Fry ingredients until they begin changing colour (7-10 minutes)

Makes 1 cup.