The technique of layering ingredients, or adding them in cooking stages, builds exceptional flavor in any dish, particularly when making an Italian sauce from scratch,” says Chef, Marie Grimm, Director of Culinary Development for Olive Garden. “Layering has long been a traditional part of cooking in Italy and around the world.”
Creating an authentic and flavorful Italian sauce from scratch is an easy process if you follow three key steps:
 |
|
Building a Great Sauce |
 |
|
Building a Great Sauce |
| • |
The first layer is the battuto, the rich base of flavor every Italian chef starts with when preparing a sauce. Preheat olive oil and add base ingredients of chopped celery, onions and carrots. If desired, a small amount of meat such as pancetta, a lightly seasoned Italian bacon, can be added to the battuto just for seasoning. If meat is used, little or no oil is needed because of its natural fat content. Sauté until steam dissipates. Add garlic and parsley last, in order to maintain their flavor. |
|
|
| • |
When the onion becomes translucent and the garlic turns a pale, golden color, the sauce has entered the second stage, or soffritto. At this point, add meat if desired, such as ground beef or sausage, and cook until steam dissipates. Next, add wine to help balance the flavors. Lafata recommends a medium-bodied red wine, such as Chianti, and, to enhance the dining experience, cook with the same type of wine you plan to serve with the meal. Briefly cook the wine in the soffritto on medium heat to completely evaporate the alcohol. |
|
|
| • |
Insaporire, which means “to give flavor,” is the final layer, when pureed tomatoes or paste, herbs (except delicate basil) and vegetables, such as mushrooms, bell peppers and olives, are added to the pan. Sauté until all the ingredients have been coated with the flavors of the onion and garlic. Sugar (or a high-quality Balsamic vinegar), salt, pepper and additional garlic can be added here to taste. |
Tomato sauce should simmer for 30 minutes to one hour. A sauce with meat should simmer for two to four hours. To complete your sauce, add basil during the last 20 minutes of cooking. Garnish with fresh, chopped parsley before serving.
