Ingredients

• 2 (28 ounce) cans tomato puree
• 6 ounces tomato paste
• 4 cups chicken stock
• 2 cups dry red wine
• 1/4 cup olive oil
• 1/2 cup flat-leaf Italian parsley, minced
• 1/2 lb white button mushrooms, fresh, tops & stems, chopped
• 1/2 teaspoon red pepper flakes, crushed
• 1 tablespoon dried oregano, crushed
• 1 teaspoon dried rosemary
• 2 bay leaves, whole
• 1 tablespoon dried basil
• 2 whole cloves (I do not add)
• 1/2 tablespoon fresh ground black pepper
• 1 teaspoon sugar
• 2 boneless skinless chicken breasts
• 1 lb Italian sausage, with casings removed (mild or hot)
• 1 carrot, scrubbed and grated
• 2 medium yellow onions, chopped fine
• 2 stalks celery & leaves, chopped fine