1 lb. Italian sweet sausage
1 lb. ground sirloin
1 onion, chopped
2 (16 oz.) cans tomato puree
1 (6 oz.) can tomato paste
1 tbsp. sugar
1/2 tsp. pepper
Oregano
Basil
Salt
20 manicotti shells
4 c. Ricotta cheese
16 oz. Mozzarella, shredded
2 tbsp. chopped parsley
Grated Parmesan

In 5-quart Dutch oven brown sausage, ground sirloin and onion; drain well. Return to Dutch oven and add tomato puree, tomato paste, sugar, pepper, 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon salt, and 1 cup water; simmer 1 hour.

Cook manicotti as label directs; drain. In large bowl combine Ricotta, 1 1/2 cups Mozzarella, parsley, 3/4 teaspoon basil, and 1/2 teaspoon salt. Stuff this mixture into manicotti.

Spoon half of the sauce into a 13x9 baking dish. Place shells on this and top with remaining sauce. Sprinkle with Parmesan and desired amount of shredded Mozzarella.

Bake at 375 degrees for 45 minutes or until cheese is melted and lightly browned.