Sofrito is heavily emphasized as the third critical component in a "sofregit" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard "sofregit" recipe. Some "sofregit" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes "soffritto". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the
Genovese sauce facilitated by incremental additions of white wine, stock, or both. The sauce and accompanying pasta can be served with the meat from the sauce or separately, garnished with tomatoes, and topped with Parmesan or provolone cheese. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce. Genovese sauce Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere. The sauce is unusual for the long