Heat oil in a large pan and soften onion, celery, and garlic.
Stir in tomato purée, canned tomatoes, cinnamon, stock, and wine.
Season to taste and bring the sauce to a boil.
Reduce heat and simmer the sauce half-covered for one hour.
Optional: Blend the sauce in a food processor and strain through a sieve.
Heat oil in a frying pan for the meatballs.
Fry meatball onions and garlic until soft then let cool.
Preheat the grill to its highest setting.
Mix pork mince, basil, cinnamon, seasoned onion, and garlic in a bowl.
Roll the mixture into 12 to 16 small meatballs.
Brush meatballs with oil and place them on a baking tray.
Grill for 8 minutes, turning and brushing with oil until browned.
Toss cooked spaghetti with sauce and top with the meatballs.