Bacon and cheese sausage stuffed shells - Le Coup de Grâce

Ingredients

• 340 g giant shells
• Olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 500 g SMOKY sausage meat by Furca
• 1 can 796 ml drained Italian tomatoes
• 1 1/2 cup arugula, roughly chopped
• 1 cup white beans
• 2 cups grated mozzarella cheese
• 1 cup grated Pecorino Romano cheese
• Salt and pepper from the mill
• 1/2 small yellow onion, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoon white wine
• 1 tablespoon dried oregano
• 1 tablespoon sugar
• 1 can 796 ml diced Italian tomatoes
• 5 fresh basil leaves
• 1 teaspoon dried thyme