In a medium to large pot or skillet add the butter, carrot and celery, heat on medium heat until butter has melted, then add the tomato puree, water and salt, stir to combine.
Cook on low to medium heat, half covered until thickened, approximately 30-40 minutes, stirring occasionally, once thickened add the cream, stir to combine, cook for about 1 minute, turn off heat. Serve over cooked ravioli or pasta. Enjoy!
Notes
I love to serve this pasta sauce with boxed pasta such as rigatoni, penne and of course fresh ravioli or tortellini.Any leftover sauce should be stored in an airtight container and refrigerated. It will keep for up to 2-3 days in the fridge.