Mix the meat, cheese, egg, garlic, parsley, salt, and pepper. Heat the olive oil in a pan, add the meat mixture, and stir to crumble and brown evenly. Add the wine, stir, and cook for 5 minutes. Add the tomato puree, and 1 can of water. Season with the sugar, fennel, and spices to taste. Bring to the boil, then lower the heat to a slow simmer, cover, and cook for 1 hour.