Soffritto

1. 1

   Heat the olive oil in a large saute pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes.

2. 2

   Add the onions and cook for about 20 minutes, stirring frequently, until they are tender and translucent.

3. 3

   Add the carrots and celery, reduce the heat to medium, and cook the vegetables, stirring often, for about 3 hours, until the soffritto is a deep brown caramel color and the vegetables are almost melted.

4. 4

   If the vegetables start to sizzle and stick to the bottom of the pot, reduce the heat to low and continue cooking.

5. 5

   Use the soffritto or let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to a week or freeze for up to several months.

* Per serving · 4 servings · Values may vary.

No additional tips available.