The classic mixture of aromatic vegetables that forms the base of soups, stews, braises and even gravy.

Soffritto is the base mixture of diced vegetables used in many dishes. Called mirepoix in French cooking, this mixture is found under various names around the world, often with regional combinations. I use the Italian version with onion, carrot and celery as my base. When making a bolognaise sauce, I add garlic, chilli and thyme, red wine and some good chicken stock.

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