Add beaten egg, 1 tablespoon of the minced garlic, 2 teaspoons of salt, 1 tablespoon dried basil, 1/4 cup Pecorino Romano cheese, fennel, pine nuts, 1 tablespoon oregano, fresh parsley, 1/2 teaspoon black pepper and breadcrumbs.
Knead mixture well with clean hands until all ingredients are well mixed and roll into golf ball sized meatballs. Set aside.
Heat olive oil in large sauce pot, then add meatballs, stirring occasionally to brown on all sides.
Pour red wine and stir to deglaze sauce pot then add Furmano's Crushed Tomatoes, Furmano's Tomato Puree, and water to 3/4 cover top meatballs if necessary.
Immediately reduce heat to a gentle simmer.
Add 1 tablespoon dried basil, remaining minced garlic, remaining black pepper and stir.
Add lemon juice, chili flakes, and remaining salt and sugar. Add 1/4 cup grated Parmigiano Reggiano cheese. Mix thoroughly until cheese is completely incorporated.
Cover and simmer slowly for 30 minutes, stirring occasionally to prevent sticking.
Meanwhile, cook Cappellini pasta to al dente stage.
Serve meatballs over hot pasta.
Sprinkle with remaining grated Parmigiano Reggiano cheese and garnish with finely minced, fresh Italian parsley.