Crepes-Style Manicotti

• 2 tablespoons extra-virgin olive oil
• 1 large white onion, finely chopped
• 5 garlic cloves, minced
• 2 (28-ounce) cans crushed tomatoes
• 1 (6-ounce) can tomato paste
• 1/2 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon black pepper, plus more as needed
• 18 teaspoon sugar
• 4 fresh basil leaves, minced
• 8 large eggs
• 1 1/2 cups all-purpose flour
• 1 18 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 2 pounds ricotta
• 2 cups shredded mozzarella (from about 10 ounces)
• 1 cup grated Parmesan (from about 2 ounces)
• 1 tablespoon minced fresh flat-leaf parsley
• 18 teaspoon grated nutmeg
• 1 cup grated pecorino Romano (from about 2 ounces), plus more for serving

1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; saute, stirring occasionally, until onion is translucent, 8 to 10 minutes.
3. Add tomatoes, tomato paste, salt, pepper and sugar and bring to a gentle boil.
4. Reduce heat to low and simmer, stirring occasionally, for 1 1/2 hours.
5. Add basil, season to taste with salt and pepper, and let cool.

extravirgin olive oil, white onion, garlic, tomatoes, tomato paste, kosher salt, black pepper, sugar, fresh basil, eggs, flour, kosher salt, vegetable oil, ricotta, mozzarella, parsley, nutmeg, pecorino romano

Taken from cooking.nytimes.com/recipes/1016936 (may not work)