Preheat a Dutch oven over a steady bed of heat. For a 12‑inch oven, plan on about 24 charcoal briquettes total.

Brown the Italian sausage in the hot Dutch oven until deeply seared. Transfer to a holding container, leaving rendered fat behind. Add ground beef and brown well. Return sausage to the pot.

Add the onion and sauté until softened. Add bell peppers and cook until most moisture cooks off. Add garlic and cook just until fragrant.

Stir in Italian seasoning, black pepper, crushed red pepper, fennel seed, and tomato paste. Cook until the paste darkens slightly and sticks to the bottom of the pot.

Pour in the marinara sauce, then the beer. Stir well, scraping the bottom.

Stir in the dry pasta and return meats to the pot. Ensure most pasta is submerged. Cover and simmer, stirring every 5–7 minutes, until pasta is nearly fully cooked and sauce has thickened.

Remove from direct bottom heat. Stir in mozzarella and Parmesan until melted and cohesive. Taste and add salt if needed. Level the surface.

Spoon drop‑dough cobbles over the surface, leaving gaps for steam.

(Or arrange crescent rolls or biscuit pieces evenly if using alternates.)

Brush with beaten egg if desired.

Switch to top‑heavy heat: minimal bottom heat (0–4 coals) and about 16 coals on the lid. Bake 15–25 minutes, rotating lid occasionally, until topping is golden and cooked through.

Remove from heat and let rest 10 minutes before serving.