1. In a large pot over medium heat, heat the oil and sauté the sausages until brown, about 10 minutes. Remove the meat from the pan and set aside. Keep the pan over medium heat. Deglaze the pan by adding ½ cup of the wine and scraping up the bits.
2. In the same pot, add the garlic, onions, pancetta and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes. Add the remaining ½ cup of red wine and cook until the mixture is reduced. Add the tomatoes and simmer covered for 1 hour over low heat.
3. Add the basil, sausages and meatballs to the tomato sauce, and simmer covered again for 1 hour over low heat.
4. In a large pot of boiling, salted water, cook the spaghetti pasta according to package directions until al dente. Drain the pasta, toss it with the Sunday sauce, top with the sausages, meatballs and parmesan cheese; serve immediately.