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Heat a large heavy pot to medium heat with the olive oil and add the sausage and ground chuck. Cook until browned while breaking it up into small pieces. Once brown, remove the meat with a slotted spoon to a plate and set aside.
To the pot, add the onion, optional fennel seeds, and a pinch of salt. Cook until soft while stirring every so often (about 7-10 minutes). Add the garlic and cook for another 2 minutes or until fragrant, then add the red pepper flakes.
Add the meat back to the pot and mix to combine. Add the red wine to the pot and turn the heat to medium-high. Cook until the wine evaporates, making sure to scrape the bottom of the pot with a wooden spoon to dislodge any browned bits.
Add the tomatoes, beef stock, and the parmesan rind and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes.
Add the broken pasta, and cook until al dente, then remove the pot from the heat. Taste test the soup and adjust salt and pepper if required. Add the parsley, basil, and a ¼ cup of grated parmesan.
Serve in bowls with remaining grated cheese, a dollop of ricotta, and crusty bread. Enjoy!