Start the basic sofrito by sautéing the onion, garlic, green bell pepper, and carrot over medium heat until soft. Cover and stir occasionally.

Meanwhile, form the meatballs. Chop the different types of meat (discard the pancetta rind if present) using a food processor.

Mix in a bowl with garlic and onion powder, parsley, and egg, gradually adding breadcrumbs until the right consistency is achieved. Season with salt and pepper to taste.

Lightly coat them with flour and brown over high heat in a pan with plenty of oil. Drain on paper towels.

Once the sofrito vegetables are soft, transfer them to a blender and blend until very smooth.

Return to the pot and add paprika, tomato paste, and red wine. Mix well and let reduce slightly to cook off the alcohol and thicken.

Add the chicken stock to form a sauce, the bay leaf, and whole garlic cloves. Season with salt and pepper to taste.

Add the meatballs, reduce the heat to a gentle simmer, and cook covered. Move the pot in circular motions using the handles to control the sauce consistency.

Meanwhile, cook the pasta in water according to the package instructions. Drain and add to the pot with the meatballs. Mix and set aside off the heat.

Melt the cheese in a microwave-safe bowl or using a double boiler.

To serve, place a base of pasta with sauce, meatballs on top, and a bit of melted cheese on each. Sprinkle with parsley and sesame seeds if desired.