When the trinity is almost browned, add the marinated chicken thighs and sliced sausage.
Cook for another 5 to 10 minutes, or until the trinity is all-the-way browned and the thighs and sausage are browned. (Add more butter or oil, as necessary, if the veggies or meat start to overbrown.)
Add the tomato sauce and the rest of the ingredients, except for the cooked gluten free spaghetti, to the Dutch oven.
Simmer on low for 30 to 45 minutes, or until the gravy turns from bright red to deep red. Taste, and re-season, if desired.
Add the cooked gluten free spaghetti during the last few minutes of cooking time.
Turn off the heat, but leave uncovered to let the sauce soak into the pasta.