2 med. sized celery stalks
2 med. sized carrots
1 med. sized onion
3 tbsp. olive or salad oil
28 oz. can plum tomatoes
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1 lb. fresh or frozen cheese or meat tortellini
1/2 c. heavy or whipping cream
3 tbsp. minced fresh basil or 2 tsp. dried basil

About 30 minutes before serving, finely chop celery, carrots and onion. In 4 quart sauce pan over medium - high heat, in hot olive or salad oil, cook celery, carrots and onion 5 minutes, stirring occasionally. Add plum tomatoes with their liquid, salt, sugar and pepper. Over high heat, heat to boiling. Reduce heat to medium; cook 10 minutes, uncovered, stirring occasionally. While sauce is simmering, prepare tortellini in sauce pot as label directs. Press tomato mixture through food mill into bowl. Pour tomato sauce back into sauce pan. Over medium heat, gradually stir in heavy or whipping cream and basil; heat through. Drain tortellini; return to sauce pan. Add tomato - cream sauce to tortellini; over medium heat, heat through, tossing gently to mix. Makes 4 main - dish servings.