Perfect Pasta

1 pound mild Italian sausage

1/2 pound lean ground beef

1/2 cup chopped onion

2 cloves garlic, minced

8 ounces mushrooms, sliced (optional)

2 tablespoons granulated sugar

1 teaspoon salt

1 1/2 teaspoons dried basil

1/2 teaspoon fennel seed

pepper to taste

2 (1 pound) cans tomatoes, chopped

2 (6 ounce) cans tomato paste

1/2 cup water

8 ounces shell macaroni, cooked and drained

3 cups sour cream

8 ounces Provolone cheese, sliced

8 ounces Mozzarella cheese, sliced

Parmesan cheese

Remove sausage from casings.  Place in large skillet with beef, onion, garlic, and mushrooms.  Cook until well browned.  Drain fat.  Add sugar, salt, basil, fennel, and pepper.  Stir in tomatoes, tomato paste and water.  Bring to a boil; simmer for 1 1/2 hours.  Preheat oven to 350 degrees.  In a deep casserole, place 1 1/2 cups of the sauce, 1/2 of the shells and 1/2  of the Provolone.  Repeat with sauce, shells, sour cream and Provolone.  Top with remaining sauce, Mozzarella and Parmesan cheese.  Bake covered for 25 minutes.  Remove cover and bake an additional 25 minutes.