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 T  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.