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Categories:Viewed: 40 - Published at: 3 years ago
Ingredients
- 2 cups extra-virgin olive oil
- 2 pounds Spanish onions, finely chopped (about 7 cups)
- 1 pound carrots, peeled and finely chopped (about 3 1/2 cups)
- 1 pound celery ribs, finely chopped (about 3 1/4 cups)
Method
- 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.
- Add the onions and cook for about 20 minutes, stirring frequently, until they are tender and translucent.
- 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.
- If the vegetables start to sizzle and stick to the bottom of the pot, reduce the heat to low and continue cooking.
- 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.
