A slow cooked Sofrito, Mediterranean style with the root vegetable celeriac for adding body, chock full of onion, shallot and garlic with fresh wild herbs cooked from glass jars of organic tomato paste.
  • CuisineMediterranean
Servings Prep Time
1gallon 45minutes
Cook Time
1 1/2hours
Servings Prep Time
1gallon 45minutes
Cook Time
1 1/2hours
  • 37-ounce BioNature Organic Tomato Pasteglass jars
  • 4tbsp Extra Virgin Olive Oil (EVOO)
  • 64ounces filtered water
  • 1/2 organic celeriac rootchopped
  • 2stalks organic celerychopped
  • 1 large yellow oniondiced
  • 2 shallotsdiced
  • 8cloves garlic
  • 1 organic green bell pepper
  • 12 basil leaves
  • 1tsp fresh oregano
  • 1tsp fresh thyme
  • 1/4cup Italian parsley
  • 1lb ground lamb
  • touch of sugar cracked black pepper and salt to taste
  1. In a large heavy pot, add olive oil with medium heat. Mince the fresh garlic and let it sit for 5 minutes. Saute onions, celeriac root, celery, shallots, and bell peppers until soft and onions are translucent. Add in the fresh garlic and sauté for 2 more minutes. Add in tomato paste and water and blend. Add salt and pepper with a touch of organic sugar and cook down for one half of an hour. Add fresh herbs and cook for another hour.
  2. Sautee fresh ground lamb in a separate pan with olive oil and fresh garlic. Add one third of the safrito to the lightly browned lamb and serve. The other two thirds of Safrito can be placed away or frozen.