Peel the onions and garlic. Finely dice the onions and chop the garlic. Dice the meat, season with salt and pepper and dust with flour. Heat the oil in a saucepan and brown the meat on all sides. Add the onions and garlic
and fry briefly. Pour in the hot stock and tomatoes. Cover and simmer for approx. 60 minutes, stirring occasionally. Halve the peppers, dice and add to the ragout. Simmer uncovered for another 30 minutes. Cook the pasta in salted water until al dente. Chop the parsley leaves and stir half into the ragout. Season to taste with salt and pepper. Serve garnished with the remaining parsley.