Char the bell peppers under a hot broiler or directly over a high flame on the stovetop to blacken all over, turning occasionally. Place the charred peppers in a bowl, cover with plastic wrap and let cool. Peel off and discard the skins and seeds. Quarter the peppers lengthwise, then slice crosswise into strips.
In a dutch oven, heat 2 tbsp. EVOO over medium-high heat. Add the sausage and beef and brown, crumbling the meat, 7 to 8 minutes. 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, stock and bell peppers; simmer to thicken.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup cooking water. Add the pasta and reserved cooking water to the sauce and toss for 1 to 2 minutes. Serve in shallow bowls with lots of cheese and the parsley. Gild the lily with an extra drizzle of EVOO.