Soffritto is a chopped mixture of carrots, onions and celery used as base in Italian cuisine to prepare sauces such as Ragù alla Bolognese, Tomato Sauce, Risottos. then sautéed in Extra Virgin Olive Oil or butter sometimes. It works great also as base for meat dishes such as Brasato.
The word Soffritto comes from the Italian verb ‘soffriggere’, which means ‘to fry’ or ‘to sauté’.
Celery, carrot and onion are available all year round, so it is also easy to prepare Soffritto.
Sometimes onion is replaced by shallot.
Depending on what you intend to cook, you may then add other aromas such as garlic, rosemary, thyme or bay leaves.
To make an excellent Soffritto, simply cook the chopped vegetables very gently over a low heat about 15 minutes, stirring frequently to prevent it from burning. Chopped veggies should not darken or they may turn bitter, they should remain shiny and soft.