Soffritto

This is easy to make, and can be used in so many dishes to add an incredible flavor. Rather than actual amounts, I have given portions. It is easy to make as much or as little as you need.

2 parts minced onion

1 part minced celery

1 part minced carrot (or grated)

olive oil to coat the pan

Heat a pan large enough to comfortably hold all the minced veggies. You want a fairly high heat, but not too hot. On most stoves I use between the 2/3 and 3/4 mark.

Add enough oil to coat the pan. Once the oil starts to crawl, add all the mince at once. You want to stir only enough to keep the veggies from sticking to the pan, so one every couple of minutes is enough.

Cook the veggies until they have caramelized. You can make soffritto either "blonde" (a lovely golden color), medium (a light brown), or dark (natch). I like the stronger flavor of the medium or dark for most things.

Soffritto will keep for a week or so in the refrigerator, and pretty much indefinitely in the freezer. I like to put the soffritto in a jar and cover it with extra virgin olive oil to store it in the fridge.