SAUCE:

2 lb. Italian sausage
1 sm. chopped onion
1 clove garlic, crushed
2 lg. cans tomato sauce
1 lg. can tomato puree
3 lg. cans tomato paste
1 tsp. salt
1 tsp. sugar
Pinch pepper, basil, clove

Brown meat (remove casing). Add tomato sauce and puree, then add tomato paste. Fill cans with water and add to mixture. Add rest ingredients. Simmer at least 2 hours.

FILLING:

1 lb. ground beef
1 lb. Ricotta cheese
2 beaten eggs
1/2 c. chopped parsley
1/2 c. grated Romano cheese
1/2 c. seasoned bread crumbs
1/2 c. grated Mozzarella cheese
1/8 tsp. black pepper

Brown beef, break up very fine. Drain and mix with cheeses, eggs, parsley, bread crumbs, and pepper.

Cook manicotti shells, drain, cool in cold water. Drain. Stuff manicotti with filling. Place in baking dish. Pour sauce over and under shells. Sprinkle a little more cheese on top. Cover with foil. Bake at 325 degrees for 40 minutes.