In a large pot over medium-high heat, heat two turns of the pan of EVOO, about two tablespoons. Add the ground pork and brown, breaking it up with a potato masher as it cooks, about 5-6 minutes.
Add the fennel seeds, crushed red pepper flakes, salt, freshly ground black pepper, garlic, onion and cubanelle peppers. Cook until the veggies soften, about 4-5 minutes, then stir in the tomato paste and cook for about 1 minute. Mix in the parsley, brown sugar, balsamic vinegar and chicken stock. Let the mixture come up to a bubble then reduce heat and simmer, about 10 minutes.