Place a large pot of water over high heat to cook the pasta.
When the water is almost boiling, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the fennel seeds to the pan and cook for about 30 seconds, then add the ground beef and cook, stirring only occasionally, until deep golden brown, about 10 minutes.
Add the garlic, oregano, red pepper flakes, salt and pepper to the pan, and cook for another minute. Add the red wine and scrape the bottom of the pan with a wooden spoon to pull up any browned bits. Add the beef stock and tomatoes (if using whole tomatoes, break them up with a spoon or potato masher) and bring the sauce up to a bubble. Reduce the heat to medium and simmer until thickened, about 10 minutes.