Char the bell peppers under a broiler or directly over a high stove top flame to blacken all over, turning occasionally. Place the charred peppers in a bowl, cover with plastic wrap and let cool. Peel and discard skins and seeds. Quarter the peppers lengthwise, then slice crosswise into strips.
In a Dutch oven, heat EVOO over medium-high heat. Add the sausage and beef, and brown, crumbling the meat as it cooks, 7-8 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.