Three Cheese-Stuffed Shells With Meaty Tomato Sauce

Ingredients

• 8 ounces, weight jumbo pasta shells
• 30 ounces, weight whole milk ricotta cheese
• 8 ounces, weight parmesan cheese, grated, divided
• ½ cups grated romano cheese
• 1 whole egg
• 12 leaves basil, chiffonade
• 2 tablespoons minced parsley
• salt and pepper, to taste
• 2 tablespoons olive oil
• ½ whole medium onion, chopped
• 5 cloves garlic, minced
• ½ pounds italian sausage
• ½ cups red wine
• 1 whole 28 ounce can crushed tomatoes
• 1 whole 15-ounce can crushed tomatoes
• 2 tablespoons sugar
• ½ teaspoons salt
• 2 tablespoons minced parsley