In a large saucepan or stockpot, combine the tomato puree, crushed tomatoes, tomato paste, chopped garlic, chopped onion, Italian seasoning, Tabasco sauce, red wine or cooking sherry, vodka, and sea salt. Mix thoroughly.

Simmer over low heat for approximately 1 hour. Taste the sauce and, if desired, add some or all of the sugar to reduce the “tang” of the tomatoes.

For a richer flavor, you may choose to continue cooking the sauce over low heat for several more hours, and/or refrigerate overnight and simmer for an additional 2 to 3 hours the following day.

Brown the ground beef in a large skillet over medium-high heat; drain. Rinse with water if necessary to remove all grease. Return the meat to the skillet and season with salt, pepper, garlic powder, and onion powder. Mix well and cook for an additional 10 minutes.

Add the meat to the sauce and stir to combine.

Boil the manicotti according to the package directions; drain. To prevent sticking, place the manicotti on wax paper to cool, spreading them out so they do not touch one another.

Preheat the oven to 350°F.

In a mixing bowl, blend the ricotta, egg, Parmesan, and Italian cheese until thoroughly combined.

Using a butter knife, stuff the manicotti with the cheese mixture, using all of it.

In a large baking pan (a lasagna pan is best), spread a layer of sauce to completely cover the bottom of the pan. Align the stuffed manicotti shells in the pan over the sauce. Use the remaining sauce to cover the pasta. Top with shredded mozzarella cheese.

Bake in the preheated oven until the cheese bubbles and turns slightly golden. Remove from the oven, let cool for 15 minutes, and serve.