Soffritto (mirepoix, holy trinity.etc) is the base flavor for a dizzying array of dishes. Although the quantities and ingredients vary a bit, we're generally talking onions, celery and carrots plus maybe garlic, sauteed in a fat. <br /> <br />Most of the time I love the act of soffritto - it's the prelude to so much good stuff, and assembling, peeling, chopping and sauteeing is a ritual. But, sometimes, not so much. It occurred to me that it doesn't really matter if I'm making one ounce or a pond of soffritto, it's about the same amount of effort (particularly if I deploy the food processor). I've been exploring freezing food in different stages of preparation for some time and have had good luck with the "log" approach, where I form the ingredient into a log shape and freeze it. This allows me to saw off a hunk and return the remains to the freezer, no muss, no fuss. With the following recipe and approach, you can simplify the preparation of soups, sauces like gravy and ragu, pot roasts and pretty much anything that calls for some aromatics sauteed with vegetables.

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