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Sauté diced vegetables first, when creating a sauce from scratch. These flavors (sweetness of carrot, warmth of onion, savory garlic, pancetta and clean-tasting celery) are the foundation of a great Italian sauce.
- 2 medium onions
- 2 large carrots, peeled
- 2 large stalks celery, washed
- 1 clove garlic
- 1/2 cup DeLallo Pancetta, diced (optional)
- 1/2 cup DeLallo Extra Virgin Olive Oil
Mince the onion, carrot, celery and garlic finely. Heat the olive oil in a large heavy soup pot over medium heat. Add the minced vegetables and saute, stirring every few moments to cook evenly. Cook the soffritto on low heat until it becomes translucent and gently simmering. A good soffritto takes a little practice to get right. Biggest Tip: Don't let your soffritto burn!