TOMATO SAUCE:

1/2 c. olive or salad oil
2 c. finely chopped onion
2 cloves garlic, crushed
2 (1 lb.) cans tomato puree
2 (2 lb. 3 oz.) cans Italian plum tomatoes
1/4 c. chopped parsley
2 tbsp. sugar
2 tbsp. salt
3 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. pepper
1 tsp. fennel seed

FILLED SHELLS:

2 pkg. (12 shells each) manicotti
Olive or salad oil
1 c. chopped onion
2 cloves garlic, crushed
2 lb. ground chuck
1 egg, slightly beaten
1 tbsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. pepper
2 (8 oz.) pkg. Mozzarella cheese
1 c. grated Parmesan cheese

1. Tomato sauce: in 1/2 cup hot oil in large saucepan, saute 2 cups onion and 2 cloves garlic 5 minutes until tender.

2. Add rest of sauce ingredients and 1 cup water; bring to boil. Lower heat; simmer covered for 1 hour, stirring occasionally

3. Shells: In 3 tablespoons hot oil in large skillet, saute 1 cup onion and 2 cloves garlic for 5 minutes, until tender; remove.

4. In same skillet, brown beef, stirring. With slotted spoon, transfer beef to onion mixture. Add egg, salt, herbs, pepper and 1 1/2 cups sauce. Grate 1 1/2 package Mozzarella; stir into meat mixture. With small spoon, fill raw manicotti with meat mixture.

5. Preheat oven to 375 degrees. Spoon 4 cups sauce in bottom of 17 x 12 x 2 inch baking pan. Arrange 3 rows of manicotti lengthwise (8 across). Cover with remaining sauce; sprinkle with Parmesan. Top with rest of cheese, sliced. Bake covered with foil for 60 minutes. Bake, uncovered, 10 minutes. Serves 10.