Make your own Manicotti or buy the best you can find (fresh or frozen) then prepare this sauce to ladle over. It can be made in less than an hour. Mmmmm.
2 28-oz. cans Italian crushed tomatoes with basil (I use San Marzano)
1/4 cup extra virgin olive oil
2 oz. fatback or salt pork OR 1 Tbsp. bacon fat* (optional)
1 small onion, diced
2 minced garlic gloves
Salt & pepper to taste
1/2 tsp. dried oregano
4-6 fresh torn basil leaves – (optional, but good)
Pour oil into large pan and heat over medium-hight heat. Add the bacon fat or salt pork. If using salt port, saute for 5 minutes then remove and discard.
Add onion and saute for 3 minutes. Stir in the garlic – sizzle for about 30 seconds. Add tomatoes, salt, pepper, and oregano. Stir. Turn up heat to high, bring to a boil then immediately reduce to simmering and cook for 1 hour. Sauce will thicken up.
Stir in the basil, if using, and warm for 1 minute. Serve.
*Whenever we cook bacon, I strain & pour the fat into a container I keep covered in the fridge for use with this and fried chicken.