Soffritto

This is the essential base for Italian stews and soups, some sauces and ragu. The recipe varies by region, but most versions contain celery, onion and carrot. This is the recipe I was taught at Caldesi cookery school in Bray, Berkshire.

Ingredients:

• 150g carrot
• 150g celery
• 150g onion
• 150ml olive oil
• 2 garlic cloves
• Salt & pepper
• 2 large sprigs of rosemary and/or thyme
• 2 bay leaves

Finely chop the ingredients. Heat the oil in a frying pan over medium heat. Add garlic and seasoning. Fry for 1 minute before adding the rest of the ingredients.. Keep frying, stirring frequently, for 15-20 minutes until the vegetables are soft. Use straight away or freeze.