4 lg. onions, chopped fine
3 tbsp. Polander's chopped garlic
4 tbsp. olive oil
8 lbs. chicken, skinned
2 to 3 lbs. lean pork butt (remove all fat)
5 tbsp. flour
2 (28 oz.) cans crushed tomatoes
3 (15 oz.) cans tomato sauce
8 oz. red wine
3 tbsp. brown sugar
2 cans chicken broth
2 tbsp. J.D.'s Vegetable Magic
1 tbsp. salt
1 tbsp. pepper
2 lbs. carrots, cut in 2 inch pieces
3 tbsp. parsley, chopped
15 leaves chopped fresh basil
2 sprigs fresh oregano, chopped
2 qts. water
2 bunches green onions

Place chicken and pork butt in pan. Heat oven to 350 degrees. Place pan in oven and cook 45 minutes, uncovered. In large pot, saute onions and garlic in olive oil over medium heat and add crushed tomatoes, tomato sauce, red wine, brown sugar, vegetable magic, salt, pepper, carrots, parsley, basil, oregano, water and green onions. Cook covered on low-medium heat for one hour. Add pork roast and cook for 1 1/2 hours. Add chicken and cook for an additional 1 1/2 hours. Serve with pasta.