Set two meatballs to one side and break them into a fine mince with a fork on a plate. Cover and set aside. Heat the half the olive oil in a large, heavy bottomed frying pan over medium-high heat. Cook the meatballs in the hot oil, rolling them around the pan to keep their round shape, for 10 minutes or until browned all over. Remove and set aside.
Heat the remaining olive oil in the frying pan and add the mashed pork meatballs and fennel seeds. Cook, stirring frequently until browned. Add the dry cured bacon, cook for a few minutes then add the diced carrot and cook for a few minutes until it gets a little colour. Add the onions and celery, season and cook for a further 5 minutes, stirring regularly. Add the garlic, cook for a minute or so then deglaze the pan with the wine. Cook until most of the wine has evaporated. Add the stock and tomatoes, stir and cook until bubbling. Reduce heat and continue to cook for 40 minutes, stirring occasionally. Add the meatballs and cook for a further 10-15 minutes. Check for seasoning.
Meanwhile bring a pot of salted water to the boil. Add the pasta and cook as per instructions. Drain the pasta reserving a few tablespoons to stir through the pasta sauce. Add the pasta to warmed bowls and top with sauce and meatballs. Finish with a drizzle of extra virgin olive oil and a generous sprinkling of parmesan cheese. Serve with a glass of red wine and some crusty bread to mop the plate.
