Soffritto
Onion, carrot and celery cooked slowly in olive oil until sweet and jammy, the flavour base for Italian soups, stews and ragu.
Make this once, then cook it into 31 different dishes.
- Time1 hr
- LevelEasy
- Costabout £0.92 a head
- Makesabout 450 g, enough for 3 meals for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cut the onions, carrots and celery into very small, even pieces, about 4 to 5 mm. A food processor works: pulse in short bursts, so the vegetables stay chopped and do not turn to puree.
- 2
Heat the olive oil in a large, wide, heavy pan over a low to medium heat. Add the vegetables and stir to coat.
- 3
Cover and cook gently for 10 minutes, stirring now and then, until the vegetables soften and release their water. Do not let them brown.
10 min - 4
Remove the lid and cook for 30 to 40 minutes more, stirring often, until the water has cooked off and the soffritto is soft, sweet, jammy and lightly golden. Lower the heat if it catches.
40 min - 5
Taste. It should be sweet and mellow with no raw onion edge. Do not add salt now, since you will season the finished dish.
- 6
Cool fully, then portion into jars or freezer bags. You should have about 450 g.
About soffritto
Soffritto is a slowly cooked mixture of finely chopped onion, carrot and celery in olive oil, and it is the flavour base for much of Italian cooking. In many regional kitchens it is called battuto before it is cooked, and in French cooking the same trio is known as mirepoix.
It tastes sweet, mellow and deeply savoury. Cooking the vegetables gently, without browning, draws out their natural sugars and builds a flavour that makes soups, stews, risottos and ragus taste like they have cooked all day, even when they have not.
Making a big batch saves time on busy days. One batch makes about 450 g, enough for three meals for four people at 150 g each. It freezes well in small portions, so you can add a spoonful to almost any savoury dish.
Tips
- Chop everything small and even, so it cooks evenly and melts into the dish. A food processor on pulse is fine.
- Cook it low and slow. High heat browns it and gives a bitter edge. You want sweet and golden, not dark.
- Add 3 cloves of finely chopped garlic in the last 5 minutes if you like, and a handful of chopped parsley for a more traditional Roman style battuto.
- Freeze in an ice cube tray or small bags. A portion of about 150 g is right for a stew or sauce serving four people.
- The vegetables lose most of their weight as they cook. Start with about 900 g raw to end with 450 g.
Storing and freezing
Cool within 90 minutes. Keeps up to 4 days in the fridge in a covered container, or up to 3 months in the freezer in portions. Defrost overnight in the fridge or add straight from frozen to a hot pan.
Dishes you can make with soffritto
Salsiccia e Polenta (Sausage Ragu on Soft Polenta)
NFCostine di Maiale al Pomodoro (Pork Ribs Braised in Tomato Sauce)
GFDFEFBraciole di Manzo al Sugo (Beef Rolls in Tomato Sauce)
GFEFNFPolpettone al Pomodoro (Italian Meatloaf Baked in Tomato Sauce)
NFZuppa di Fagioli e Ragù (Cannellini Bean and Ragu Soup)
GFDFEFRisotto al Ragù
GFEFNFFirinda Makarna, Turkish Baked Pasta with Spiced Mince
EFNFPapoutsakia, Greek Stuffed Aubergine Slippers
EFNFLasagne Bianca with Mushrooms and Spinach
EFNFMinestrone alla Genovese
EFHFSpezzatino di Manzo con Piselli (Italian Beef Stew with Peas)
GFDFEFPollo in Umido con Olive (Braised Chicken with Tomatoes and Olives)
GFDFEFQuestions
What is the difference between soffritto and mirepoix?
Both are onion, carrot and celery. Mirepoix is the French version and is often cooked lightly in butter. Soffritto is the Italian version, cooked slower in olive oil for sweetness, and sometimes with garlic or parsley.
Is soffritto vegan and gluten free?
Yes. It contains only vegetables and olive oil, so it is vegan, gluten free, dairy free, egg free and nut free. It has no added sugar or salt. It is not low FODMAP because of the onion.
How do I use soffritto?
Stir 150 g into ragu, tomato sauce, soup, stew, risotto, braised beans or lentils. Add it at the start, then add liquids and other ingredients. It melts into the dish and adds sweetness and depth.
How long should I cook soffritto?
Around 40 to 50 minutes in total, on a low heat. Ten minutes covered softens it, then the rest uncovered cooks off the water. Quick sweating takes 15 minutes but gives a fresher, less sweet result.
Can I freeze soffritto?
Yes. Cool it quickly and freeze in 150 g portions for up to 3 months. It freezes very well and can go straight from frozen into a hot pan or pot.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.