For the salad

Combine greens, onion, tomatoes, cucumber, and olives in a large bowl. Whisk together vinegar, mustard, salt, pepper, and garlic in a small bowl. Gradually whisk in olive oil. Just before serving, toss salad with enough of the dressing to moisten greens.

For the chicken and potatoes

Preheat oven to 400 degrees. Remove bag of giblets and any excess fat from the cavity of the chicken. Season chicken generously inside and out with salt and pepper. Stuff cavity with rosemary, thyme, garlic, and lemon. Place chicken in a roasting pan. In a large bowl, toss potatoes with olive oil, rosemary, and salt and pepper to coat thoroughly. Arrange potatoes around chicken in roasting pan. Add wine and chicken broth to the bottom of the pan. Roast chicken and potatoes for about 90 minutes, or until a thermometer inserted in the chicken's thigh reads at least 170 degrees. Turn potatoes every 20 minutes while roasting so they brown evenly.

To serve, carve the chicken into eight pieces (two drumsticks, two thighs, two wings, and two breasts) and arrange on a large platter. Surround chicken with potatoes and spoon any accumulated roasting juices over all.

For the meat sauce and pasta

Heat olive oil in a large sauce pan. Add onion and garlic and saute over medium heat until wilted and beginning to color, about seven minutes. Add ground beef and increase heat to high. Cook, stirring vigorously to break up the beef into small pieces, until it loses its pink color and any liquid it releases has evaporated. Add the remaining ingredients (except pasta) and stir to blend thoroughly. Bring the sauce to a boil, then cover, reduce the heat to low, and simmer gently for about an hour, stirring occasionally. Meanwhile, cook pasta in boiling, salted water as directed on the package.

To serve, drain the pasta and return it to the pot. Add about two cups of sauce and mix well. Transfer pasta to large serving bowl and top with a little extra sauce, some fresh basil leaves, and grated cheese.