I started the ragu by sautéing one diced sweet onion with five cloves of minced garlic in a touch of unfiltered olive oil. I next added six minced white mushrooms. Mmm, I love the depth of flavor that mushrooms lend to most any dish. Finally I added a single 28 ounce can of crushed tomatoes. No additional spices or salt or pepper. Just pure vegetables.
I tossed the cooked tortellini with the sugo, topped it with freshly shaved parmesan cheese and supper was served.