Heat large nonstick skillet over medium-high heat. Coat pan with cooking olive oil. Add onion, carrot, beef, and garlic; cook 6 mins or until beef is browned. Stirring to crumble. Add wine, cook 1 minute. Add 1/4 teaspoon salt, fennel, pepper and tomatoes. Bring to a boil; cover, reduce heat and simmer 40 minutes.
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