Heat EVOO, a couple of turns of the pan, in a large Dutch oven over medium-high heat. Add fennel seeds and stir; add meat and brown well while crumbling. Add chilis, onions, garlic, and season with salt, pepper and rosemary. Cook to soften onions, 5 minutes. Add tomato paste and stir until fragrant. Add wine and reduce by half then add stock and tomatoes, breaking them up with a spoon. Reduce heat to a simmer, throw in citrus rind to mellow the sauce. Simmer 30 minutes to cook down tomatoes. Discard orange rind.
Bring a large pot of water to a boil; add salt and cook pasta to al dente. Just before draining, add 1 cup starchy cooking liquid to your sauce. Drain pasta and toss with sauce to combine, 1-2 minutes.