A can of crushed tomatoes, a pound of ground pork, 12 ounces of pasta, an hour, and a whole lot of spice cabinet. Cost per person: $2.63
A can of crushed tomatoes, a pound of ground pork, 12 ounces of pasta, an hour, and a whole lot of spice cabinet. Cost per person: $2.63
I seriously considered carrots. Decided not to go sweet I used granulated onion instead of fresh. I will probably never ever add celery to any Italian dish.
Onion, carrot and celery is a standard base in Italian cooking that is the starting point of many dishes.
https://en.wikipedia.org/wiki/Soffritto
Different kinds of Italian. The differences between North and South are dramatic.
That article needs a lot of work. That’s more (North) mirepoix. I’m more Sicilian (South) where bell peppers are way more likely to be there than celery. And if I do see a recipe calling for celery I will always consider if I can use leeks instead.
That’s interesting. I used to work with a chef from Napoli who used soffritto (with celery) in his cooking, but he was originally from Sardinia, so maybe that’s why