Some people think that cutting and sauteing are too hard.
Here is a wonderful article about soffritto.
It’s the Italian term for onions, carrots, and celery, diced small and cooked in a bit of butter or oil until soft and just shy of brown. Golden.
Some Italian cooks call this the holy trinity. It is used in many dishes, including soups. It doesn’t necessarily add a discernible flavor, it adds a richness that makes the dish taste like one of those dishes that other people would spend all day on. People who aren’t like we are. We like simple. This can take a little more time than we would otherwise like to spend on dinner but the extra half hour can make that pasta sauce from a jar taste like something that you spent hours on.
There are a lot of variables that you’ll see in the article. Another very important thing is; as you’re finishing the sauteing, add some stock or vermouth or white wine to melt the little bits that you’ll see in the bottom of the pan. That is even more flavor.
This terrific article is on food52 Blog do yourself a favor and read it.