In a large skillet over medium heat, saute the onions, bell peppers, garlic, and crushed red pepper in the olive oil until light brown at the edges. Transfer to a large kettle or Dutch oven and set aside.
In the same skillet saute the Italian sausage and the lamb, breaking the sausage up it up as you do. Cook for about three minutes, until lightly browned. Add sausage to kettle.
Add the wine and the juice from the tomatoes to the skillet. Bring it to a boil and reduce by half.
Add the pan contents to the kettle, along with all the remaining ingredients except the green onions. Simmer, stirring now and then, for two hours or longer, adding water if it starts getting too thick.
