2 Tbsp. Berio olive oil

1 small onion, diced

1 red bell pepper, julienne sliced

1 can (24 oz.) DelMonte tomatoes

1 can (4 oz.) Contadina tomato paste

1/2 cup heavy cream

1/4 cup milk

1/2 tsp. oregano

Salt and pepper to taste

1 pkg. (16 oz.) meatballs

2 pkg. (8 oz.) Barilla tortellini, cheese or meat

Shredded Parmesan cheese

In skillet, preheat olive oil; add onion and julienne red pepper and sauté for 2 to 3 minutes. Add tomatoes, tomato paste, heavy cream and stir. Heat over medium-low heat for approximately 5 minutes. Add remaining tomato paste, milk, oregano, salt and pepper. Cut meatballs in half and add to sauce. Continue cooking and stirring until sauce thickens, 8-10 minutes.

Boil water and cook the tortellini according to the package directions. Drain and serve tortellini with the Meatball Bolognese. Top with Parmesan cheese.