This is where the magic starts. It’s just a fancy Italian word for “finely diced vegetables that will make you cry.”
Grab one onion, one carrot, and two celery stalks. Chop them up so small they look like confetti for a tiny vegetable parade.
Cook them slowly in olive oil until they’re soft and smell so good your neighbors will knock on your door. It takes about 10 minutes, but it’s worth it. Don’t rush this part—it’s the flavor foundation.
The Holy Trinity of Cooking (No, Seriously)
You might think tomatoes are the star here. Wrong. The soffritto is the unsung hero.
It adds that deep, homey sweetness that makes you want to eat the sauce with a spoon. I won’t judge you if you do.
Just make sure your veggies are cut tiny. Nobody wants a chunk of celery in their Bolognese. That’s a crime against texture.
