Heat a Dutch oven or saucepot with EVOO over medium-high heat. Add pancetta and render 2 minutes; add pork and lightly brown and crumble. Add the fennel, onions, carrot, garlic, chili, herbs, salt and pepper; partially cover and cook 10 minutes, stirring occasionally. Stir in tomato paste, cook 1 minute then add wine and reduce 2 minutes. Add stock and cover, simmer 30 minutes. Add tomatoes and simmer, partially covered for 20-30 minutes more at a low bubble, stirring occasionally.