Preheat the oven to 350 degrees F.
Clean the 12 large squid tubes; remove skin and cartilage inside the squid and rinse and clean. In a large pan saute onions in 2 tablespoons olive oil until soft. In a large bowl, combine the Sauteed onions, 1/2 cup of olive oil, garlic, 1/2 cup pecorino, 1/2 cup ricotta ,1/2 cup kalamata olives, 1/2 cup parsley, and the bread crumbs and mix well. Add the remaining 1/2 cup of oil to make the bread crumbs soft. Fill the squid tubes with the mixture and secure with a toothpick at the top opening. Lay the tubes in a baking pan with a little oil in the bottom of the pan, add the white wine and bake for 10 minutes. After 10 minutes, remove from oven and top with tomato sauce. Sprinkle with 1/4 cup of pecorino and an additional 1/4 cup of parsley. Put pan back in the oven and bake until the cheese is melted, 10 to 15 minutes.
In a large frying pan, mix crushed tomatoes, garlic, basil, salt, pepper, capers and sugar. Add balsamic last. Cook for 5 minutes and set aside.