---------- Recipe via Meal-Master (tm) v8.03
  Categories: Garlic, Sauces, Poultry
       Yield: 8 servings
     1/4 c  Olive Oil
       4 ea Lg Cloves Garlic,Coarse Chop
   2 1/2 lb Sweet Ital. Sausage Links
   1 1/2 lb Hot Ital. Sausage Links
       4 ea Chicken Legs
       4 ea Chicken Thighs
      56 oz (2 cns) Tomatoes
       6 oz (1 can) Tomato Paste
       1 x  Salt And Pepper To Taste
     1/2 tb Dried Basil
     1/2 c  Dry Red Wine
       1 x  Chopped Fresh Parsley
   Heat Oil in a large heavy skillet.  Add the garlic and
   saute until light golden. Remove the garlic and
   reserve.  Prick the sausages in several places and
   then sear them in the hot oil.  Remove and set aside,
   covered. Brown chicken well on all sides in the same
   skillet.  Remove and set aside, covered.  Pour 1 T of
   the drippings into a large Dutch oven or casserole.
   Discard remaining drippings or save them for another
   use.  (Do not wash skillet; you will nedd it later.)
   Crush the tomatoes with your hands and add them, with
   their juice, to the drippings.  Add the tomato paste,
   salt, freshly ground pepper, basil and reserved
   garlic.  Simmer, uncovered, for 15 minutes.  Add the
   sausage and simmer, covered, for 20 minutes.  Add the
   chicken, cover, and simmer for 20 minutes more.
   Meanwhile, deglaze the skillet with the wine.  Stir
   wine into the sauce and simmer for a final 10 minutes.
   Sprinkle with parsley.  Serve with pasta and freshly
   grated Parmesan Cheese.