Heat 1 tablespoon of the olive oil in a large, heavy saucepan. Add the onion, celery, bell pepper and pancetta and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 7- 8 minutes. Transfer the vegetable mixture into a large bowl. Heat  the remaining olive oil in the same skillet over medium-high heat. Add the ground meat and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, thyme, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine and 3/4 cup of the stock  into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste and vegetable mixture, stirring until combined. Bring to a boil, lower the heat, and cook for 40 minutes. Season to taste with salt and pepper. Cook for another 10 minutes. Add chopped basil leaves and remove from the heat. In a large pot of boiling salted water, cook the pasta until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the Parmesan at the table.

Mix all ingredients in a large bowl by hand or using a wooden spoon. Shape mixture into even meatballs, about the size of a golf ball. Preheat oven to 350 F. Heat the oil in a large oven safe skillet. Fry the meatballs until evenly brown. Pour in the Marinara sauce and transfer the skillet into oven. Bake for 20 minutes. Serve immediately.