Brüscitt

• 40 g pancetta
• 1 knob of butter
• 1 garlic clove

Finely chop the pancetta. Put the garlic and fennel seeds in a piece of cheesecloth or bouquet garni bag and tie closed. Chop the beef.

Melt the butter in a saucepan and add the pancetta, garlic and fennel seeds and sauté until browned. Add the beef, salt and cover.

Cook over low heat for 2 hours, adding wine and stirring every so often. The resulting sauce should be neither too