|Sweet italian sausage links||1 Pound|
|Water||1 1⁄4 Cup (20 tbs)|
|Ground beef||1 Pound|
|Chopped onions||2⁄3 Cup (10.67 tbs)|
|Canned tomato puree||29 Ounce (3.5 Cups 1 Can)|
|Canned tomato paste||6 Ounce (2/3 Cup)|
|Basil||1 3⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Manicotti pieces||8 Ounce (Uncooked)|
|Ricotta cheese/Cottage cheese ricotta||2 Pound|
|Shredded mozzarella cheese||8 Ounce|
|Parsley||2 Tablespoon, chopped|
|Grated parmesan cheese||1 Tablespoon|
Place sausage links and 1/4 cup water in 4-quart saucepan or dutch oven; cook, covered, 5 minutes.
Uncover; continue cooking until sausage is brown.
Drain on absorbent paper and set aside; discard drippings.
Brown ground beef and onions in the 4-quart saucepan or dutch oven.
Stir in tomato puree, tomato paste, 1 teaspoon basil, 1 teaspoon salt, the sugar, pepper and 1 cup water; simmer, covered, 45 minutes.
Cut sausage links into bite-size pieces; add to mixture and cook 15 minutes longer.
Meanwhile, cook manicotti according to package directions for about 10-minutes; drain.
(Cool in a single layer on wax paper or aluminum foil to prevent the manicotti from sticking together.) Combine ricotta or cottage cheese, mozzarella cheese, parsley, remaining 3/4 teaspoon basil and 1/2 teaspoon salt for filling; stuff in cooked manicotti.
Spread thin layer of meat sauce on bottom of 13x9x2-inch baking pan; arrange manicotti in single layer over sauce.
Cover with remaining sauce; sprinkle with Parmesan cheese.
Bake at 375° 30 minutes, or until hot and bubbly.