Add the oil to a medium saucepan set over medium-low heat. Add onion, garlic, pepper flakes,and salt and pepper and cook for about 2 minutes, until onion is slightly wilted.
Push everything to one side of the pot, turn up the heat slightly, and add the ground meat, breaking it up with a fork as it browns. Once most of the pink is gone. Once most of the pink is gone, stir in together with the onion mixture.
Add the tomato paste, fennel seeds, sugar, and wine and stir everything together. Raise the heat to medium-high and cook until most of the liquid has been absorbed, about 5 minutes. Stir in the tomatoes and oregano. Bring the sauce to a boil and then turn heat to low ans simmer uncovered for at least 30 minutes and up to 1 hour.
If you are freezing for later, let the sauce cool at this point then ladle it into a freezer bag. If you are not freezing for later, while the sauce is simmering (or reheating), prepare the pasta according to package directions. Toss the drained pasta with sauce and serve in bowls topped with freshly grated Parmesan cheese.