Servings: people
Soffritto
The basic mixture in, for example, Italian kitchen sauces, consisting of carrots, celery, and onions. This recipe is simple and is considered by many to be the Italian secret to making their tomato sauce so delicious.
Ingredients
Soffritto
- 150 gram Carrots
- 150 gram Celery Leaf
- 150 gram Onion
- 150 gram Bacon Or Pancetta (can be omitted and replaced with olive oil)
Tomato Sauce
- 2 cans Chopped Tomatoes
- 1 pcs. Stock Cube Vegetable
- 200 gram White Wine
- 4.2 gram Sugar
- 2.5 gram Balsamic Vinegar
- Lemon Juice
- Salt
- Pepper From the mill
Instructions
- Wash all the vegetables and dry them off.
- Cut off the ends and remove the peel.
- Roughly chop all the ingredients.
- The proper way to make soffritto is to fry them in olive oil.
- However, I usually turn my "trinity" into a "quaternity" by adding an equal amount of bacon or pancetta to it.
- So I don’t need olive oil, as bacon fat is enough to fry all the ingredients.
- Cut the bacon into smaller pieces and put it in the pan over medium-high heat.
- When it starts to get a little color and release fat, add the other vegetables.
- Fry everything until it gets a little color and add the white wine.
- After a few minutes, add one bottle of passata or two cans of chopped/peeled tomatoes and a vegetable bouillon cube.
- Let it simmer for about an hour.
- Season with balsamic vinegar, lemon juice, sugar, salt, and pepper.
- Depending on the consistency you want, you can, for example, blend everything to get a more uniform sauce - that’s what I usually do.