1 lb. Italian sweet sausage links
1 lb. ground beef
1 medium onion, chopped
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 16 oz. cans tomato puree
1 6 oz. can tomato paste
1/2 cup Marsala wine
1/2 tsp. pepper
2 tbsp. parsley, chopped
basil
salt
1 8 oz. package manicotti shells
4 cups ricotta cheese
1 8 oz. package mozzarella cheese
Parmesan cheese

In a 5 quart Dutch oven over medium heat, cook sausage links for 5 minutes in olive oil. Uncover, brown well, drain on paper towel.

Remove sausage and brown the ground beef and onions, add garlic and saute for 1 minute, stir in tomato puree, paste, pepper, 1 tsp. basil, 1 tsp. salt, 1 cup water; simmer for 45 minutes. Add 1/2 cup Marsala wine.

Cut sausage into bite-size pieces; add to mixture and cook 15 minutes, stirring occasionally.

Meanwhile, cook Manicotti as label directs; drain. Preheat oven to 375°F.

In a large bowl, combine ricotta and shredded mozzarella cheeses, parsley, 3/4 tsp. basil, 1/2 tsp. salt; stuff into shells.

Spoon half of meat sauce into 13" x 9" baking dish. Place half of shells over sauce in one layer. Spoon remaining sauce, except 3/4 cup, over shells, top with remaining shells in one layer.

Spoon reserved meat sauce over top. Sprinkle with Parmesan. Bake covered with aluminum foil for 30 minutes, uncovering during the last 10 minutes of baking.