- Total Time
This mix of finely diced vegetables and a fat (usually olive oil) is the base for many soups, sauces, ragus, and braises in Italian cooking. A classic mix includes carrots, celery, and onions, and depending on the region, garlic, parsley, and even pancetta or anchovies are added. The key is to cook gently until vegetables are meltingly soft and lightly browned.
extra virgin olive oil¼ cup(s)
uncooked onion(s)1 large
garlic clove(s)3 medium clove(s)
uncooked celery2 rib(s), medium, diced
uncooked carrot(s)2 medium
rosemary sprig1 item(s)
table salt¼ tsp, or to taste
black pepper⅛ tsp, or to taste
- Heat skillet or large saucepan over medium heat. When hot, add oil. Add onion and cook, stirring frequently, until onion is translucent, about 6 minutes. Add garlic and continue to cook until onion is pale gold, 5–7 minutes longer.
- Stir in celery, carrots, rosemary (if using), and salt and pepper. Cook, stirring occasionally, until vegetables are very tender and caramelized, 10−15 minutes, stirring bottom of pan frequently to release any browned bits. Remove and discard rosemary. Use immediately as base for sauces, soups, or stews, or transfer to jar and refrigerate up to 1 week.