A traditional Soffritto contains: onion, celery, carrot, garlic and herbs. Soffritto gives depth of flavour and herbiness to any dish, be it a soup, casserole or stew. My hero, Giancarlo Caldesi, prefers to chop these vegetables by hand using the traditional 'mezzaluna' to give a finely chopped selection of vegetables.
My version of Giancarlo's Soffritto is not as fine, and contains green pepper and tomatoes as it is being used for a meat ragu.
To prepare the Soffritto, heat some olive oil, saute the onions, carrots, peppers, tomatoes, garlic and herbs of your choice. Season with salt and pepper.
Cook for about 15 minutes to allow the onions to caramelise and add sweetness to the soffritto.
If you wish a more delicate flavour, remove the fresh herbs after the first few minutes.
To create a Meat Ragu or sauce, simply add 1 Kg beef mince to the soffritto. Stir continuously to prevent the mince from sticking to the pot. Add 2 cups of red wine and leave to simmer over a low heat. Add 2 cans of chopped tomatoes, rinsed out with water. Allow to simmer once more.
A true Ragu should smell well rounded, and not of individual flavours.....this comes with long and slow cooking!
Use this Meat Ragu for a classic meat lasagne, or simply as a pasta sauce.
Enjoy!
Be bold with your table decor and napkins. Tuck in a sprig of bay leaf or rosemary to give a visual representation of the herbs used in the meal being served.
Use fresh ingredients as part of the table decor....they are edible, organic, bright and eye catching.
Remember tomorrow is Meat Free Monday. So, prepare a simple Arrabbiata sauce and serve on freshly cooked handmade pasta topped with lashings of grated swirls of parmesan....mmmmmm!
Until next time, I wish you happiness in your kitchen!
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