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Method :
Heat the oil
in a flameproof casserole. Add the meat and fry over a moderate heat
until lightly browned on all sides. Stir in the onion and fry for a
further 5 minutes. Add the tomatoes and season with salt and pepper to
taste. Lower the heat, cover and simmer for 40 minutes, adding a little
water if the casserole becomes too dry during cooking.
Meanwhile, cook
the fennel in boiling salted water for 20 minutes. Drain and reserve 200ml
/ 7 fl oz of the cooking liquid. Add the fennel and the reserved cooking
liquid to the casserole and continue cooking for about 20 minutes until
the meat is tender. The casserole should be fairly dry. Serve hot,
sprinkled with pepper.
Serves 4
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