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["My preferred ratio is 1:1:2 for carrot/celery/onion, but let's not be dogmatic. It's probably easiest to do this by weight, but you can just eyeball it as well. Chop roughly by hand or cut into 2-3"" pieces and toss into your food processor. Opinions vary regarding how finely you should chop these ingredients.", "Heat the butter or oil in the pan over medium heat and throw in all the other ingredients. Saute until you're happy - maybe a long time, maybe quickly. Some like it slightly brown, some insist it must never be browned. Opinions vary.", "When complete, allow it to cool so it will no longer burn you. I like to use freezer paper, but wax paper works as well. Dump the soffritto into the middle of the paper, roughly form it into a log shape and roll the ends like a Tootsie Roll. Generally you don't want the diameter of the log to be more than 2"" or so, but you decide. Put it into a gallon zipper top bag, or live dangerously and just put the log directly into the fridge. Alternatively, dump the soffritto into a gallon bag, form it into a log and toss this into the freezer.", "To use, remove from the freezer and use a serrated knife to saw off a hunk (the fat should be relatively soft even at freezer temp so this is easy). Be careful of your fingers, please. I generally use a one cup = 2"" hunk rule, but I could be wrong. Toss the hunk of soffitto into whatever called for something resembling soffritto. Smile and have another drink of wine."]
