Meat Sauce Manicotti

1 lb Italian sweet sausage
1 lb hamburg
1 medium onion, diced
1 30oz tomato puree
1 6oz tomato paste
1 tsp sugar
1/2 tsp pepper
basil salt
1 8oz manicotti shells (16 shells)
2 15 or 16 oz Ricotta cheese
1 8oz mozzarella cheese, divided
2 Tbls chopped parsley
Grated Parmesan cheese

Heat sausage and 1/4c water to boiling.  Cover and cook 5 min. 
Remove cover till water evaporates and sausage well browned.
Drain sausage and refrigerate.
In drippings, cook beef and onions till brown and tender.
Stir in tomato puree, tomato paste, sugar, pepper, 1 tsp basil, 1 tsp salt and 1 c water.
Heat to boil.
Reduce to low heat.
Cover and simmer 30 minutes.
Cut sausage bite size.
Add to mixture, cook 15 minutes longer.
Take off heat.
Skim off grease.
Cook manicotti shells minimum amount of time and drain.
In large bowl, mix ricotta and mozzarella cheese, parsley, 3/4 tsp basil, 1/2 tsp salt.
Fill manicotti shells.
Spoon 2/3 meat sauce in 13x9" pan.
Arrange manicotti on top.
Put the rest of the meat sauce over shells.
Sprinkle parmesan cheese.
Bake 30 min at 375.