Start by gathering your vegetables and cleaning/washing them. Peel the onions, wash the carrots, peel them and discard the tips, peel the back of the celery sticks if you want (is not necessary), you can use the most fresh leaves aswell.
Cut everything into big chunks and proceed to the chopping using a knife, mezzaluna or food processor as suggested below:
Chopped soffritto is pretty much used to recipes that have other vegetables on it, such as minestrone soup, chicken soup with veggies, etc. If you want the dish to have some vegetable bites on it, you should add the onions, carrots and celery chopped in small cubes.
Dicing the vegetables is a great way to to add a “meaty” texture, such as in ragù sauces like bolognese or stews like Coda alla Vacinara or chicken cacciatora to name a few. Minced is one of my favourite ways to make my soffritto recipe as it also store better in the freeze (more below).
Finely minced. This is perfect to make quick pasta sauces or slow-cook meat stews that you want to have a gravy-alike texture, such as spezzatino or pollo alla cacciatora. By finely mincing the vegetables you allow them to cook quick and melt into the dish.
HOW TO COOK
You will start by heating the oil at medium temperature, then adding the vegetables and lowering the heat to allow them to cook slowly, stirring frequently with a wooden spoon, until the vegetables are slightly transparent and soft and there’s no liquid left.
If the recipe ask for sealing the meat before adding the soffritto, you need to make sure there’s no liquid left from the meat, as it will steam the vegetables instead of frying.