Finely mince 150g onion, 120g carrot, and 2g celery for the soffritto.
Sweat the minced vegetables in 28g olive oil over low heat until soft and translucent.
Add 15g garlic, 5g fennel, 5g sage, 15g thyme, 1g red pepper flakes, and 3g black pepper; cook for 1 minute.
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