Tortellini In Tomato- Cream Sauce

• 2 stalks celery
• 2 carrots
• 1 onion
• 3 tablespoons salad oil
• 1 (28 ounce) can plum tomatoes
• 12 teaspoon salt
• 12 teaspoon sugar
• 14 teaspoon pepper
• 1 lb cheese tortellini or 1 lb meat-filled tortellini, fresh or frozen
• 12 cup whipping cream
• 3 tablespoons minced fresh basil (don't use dried)

1. Mince carrots,celery, and onion.
2. In a dutch oven over medium high heat in hot oil,cook celery, carrots and onion for 5 minutes, stirring every once in awhile.
3. Add tomatoes with their liquid,salt,sugar, and pepper.
4. Over high heat, heat to boiling.
5. Reduce heat to medium;cook 10 minutes, uncovered, stirring occasionally.
6. While sauce is simmering,cook tortellini as package directs.
7. Put sauce into a blender or food processor and blend until smooth.
8. Pour sauce back into pan.
9. Over medium heat, gradually stir in cream and basil; heat through.
10. Drain tortellini; return to sauce pot.
11. Add tomato sauce to tortellini; over medium heat,heat through, tossing gently to mix.

stalks celery, carrots, onion, salad oil, tomatoes, salt, sugar, pepper, cheese tortellini, whipping cream, fresh basil

Taken from www.food.com/recipe/tortellini-in-tomato-cream-sauce-66350 (may not work)