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Why is sautéing the onions, carrots, and celery crucial for enhancing the flavor of classic spaghetti Bolognese?

    Sautéing the onions, carrots, and celery in olive oil is a crucial step in making a classic spaghetti Bolognese as it significantly enhances the overall flavor of the dish. This process helps to release and develop the natural sweetness and aromas of these vegetables. The high heat of sautéing caramelizes the sugars in the onions and carrots, resulting in a rich, sweet flavor that adds depth to the sauce. The celery adds a subtle earthy and slightly bitter note, providing a well-rounded taste profile. Additionally, sautéing these vegetables in olive oil helps to infuse the oil with their flavors, which then permeates the rest of the sauce, creating a harmonious blend of flavors. Together, the sautéed onions, carrots, and celery contribute to the overall savory, sweet, and aromatic qualities that make a classic spaghetti Bolognese so delicious.

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