Tomato And Cream Sauce - cooking recipe

Ingredients

1/4 lb. butter
3 Tbsp. each onions, celery and carrots, finely chopped
2 1/2 c. canned Italian tomatoes with juice
1 tsp. salt or to taste
1/4 tsp. granulated sugar
1/2 c. heavy cream

Preparation

Put all the ingredients except the heavy cream in a saucepan and cook at the merest simmer for 1 hour, uncovered.
Stir from time to time with wooden spoon.
Puree the contents through a food mill.
Add heavy cream; stir-cook for 1 minute more.
Good on veal and spaghetti.
Can be frozen.
Do not boil when reheating.
Makes 6 servings.