Big Beef Meatballs with Bucatini

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1 1/2 pounds ground sirloin

2 small to medium yellow onion, 1 grated and 1 finely chopped

6 cloves garlic, chopped, divided

1 egg

1/2 to 2/3 cup Italian bread crumbs, a couple of overflowing handfuls

1/2 cup grated Parmigiano-Reggiano, plus some to pass at table

1/4 teaspoon ground allspice or nutmeg

3 tablespoons capers, drained and chopped

2 tablespoons chopped sage leaves, 4 to 6 sprigs

A couple generous handfuls flat-leaf parsley, chopped, divided

Salt and pepper

3 tablespoons extra-virgin olive oil, plus some for drizzling

1 pound bucatini (thick, hollow spaghetti)

1/4 pound pancetta, chopped

12 baby portobello caps, (crimini mushrooms), chopped

1/2 cup dry red wine, eyeball it

1 cup, (8 ounces), beef stock

1 (28-ounce), can crushed tomatoes, Sam Marzano if available