Bring a large pot of water to a boil for pasta.
Heat EVOO in Dutch oven over medium-high heat. Add fennel and beef, and season with salt and pepper. Add sausage and brown and crumble both until caramelized, breaking meats up into small bits. Add rosemary, onions and garlic and cook partially covered about 5-7 minutes, stirring occasionally to soften the onions. Deglaze the pan with a little wine, add stock and tomatoes and simmer 30 minutes.