PASTA SOFFRITTO
It’s the perfect time to save some money and shop your fridge and cupboards with this versatile Italian recipe. So simple to make with ingredients that most have on hand, Pasta Soffritto is a coarse tomato sauce that is a little different from what you typically buy at the grocery store. Served with either pasta or rice, this recipe may become one of your favourite mid-week meals throughout the colder months.
DID YOU KNOW?
Soffritto, meaning slightly fried in Italian, is the magical first step to creating so many iconic Italian dishes including Osso Buco, ragus, stews, soups and sauces for pasta and rice. Soffritto is the mixture of finely diced onions, carrots and celery gently and slowly cooked in fat to release a depth of flavour and fragrance. The variations are endless once you have your soffritto, so feel free to create your own version of a recipe with whatever other ingredients and spices you have available in your home. Rosemary, sage, thyme, dried chili peppers, beans, ham, ground meat, cooked bacon or a splash of red or white wine are all delicious additions to your soffritto.
INGREDIENTS
- 2 tablespoons (30 ml) butter
- ¼ cup (63 ml) olive oil
- 1 cup (250 ml) finely diced carrots
- ½ cup (125 ml) finely diced celery
- 1 cup (250 ml) finely diced onion
- 4 cloves garlic, chopped or 1 teaspoon (5 ml) garlic
powder
- 1-2 teaspoons (5-10 ml) dried oregano
- 1 tablespoon (15 ml) Italian flatleaf parsley or 1
teaspoon (5 ml) dried parsley
- 1 bay leaf
- 1 can (28 Fl oz, 796 ml) whole plum tomatoes
- 2 tablespoons (30 ml) tomato paste
- salt and pepper to taste
- 1 cup (250 ml) cooked ground beef, turkey or
chicken, optional
- Garnish: freshly grated parmesan cheese, fresh parsley, or freshly ground black pepper
INSTRUCTIONS
- In a large saucepan set over medium heat, melt the butter and olive oil.
- When the butter is foaming, add the carrots, celery, onions and garlic and cook for 8 to 10 minutes, stirring often until the vegetables have softened.
- Add the parsley, oregano, plum tomatoes and tomato paste to the saucepan. Crush the plum tomatoes with the back of slotted spoon. Stir in the cooked meat, if using. Add the bay leaf.
- Bring the sauce to a boil.
- Reduce to medium-low heat and simmer, partially covered for 40-45 minutes, stirring occasionally.
- To create a less coarse tomato sauce, puree in a blender or food processor or use an immersion blender.
- Serve with your favourite pasta or with rice, if preferred.
ENJOY!