In a dutch oven, heat 2 tbsp. EVOO over medium-high heat. Add the sausage and beef and brown, crumbling the meat and cook for 7 to 8 minutes (until meat is cooked through).
Stir in the onion, garlic and hot pepper until softened; season with salt and pepper.
Stir in the tomato paste for 1 minute, then add the wine and reduce for 1 minute.
Add the tomatoes, beef red stock and bell peppers; simmer to thicken for about 15 - 20 minutes.
While the sauce is simmering, cook pasta according to package directions for al dente.
When pasta is done, measure out 1/2 cup of the pasta cooking water.
Drain the pasta and add to sauce along with the reserved cooking water. Toss for 1 - 2 minutes to coat the pasta with the sauce.
Serve with grated Parmesan-Romano cheese.