Bake in the same oil the garlic and onion with some salt, over low heat. Then add the red bell pepper and bay leaf and bake for a minute. Extinguish with the wine and scrape the bottom loose with a flat spoon. Then put the meat back in the pan and add the tomatoes with the broth, the meat should be just under. Add salt, place the lid on the pan and simmer for 1.5 hours over low heat. Just before serving stir in the parsley and fennel. Serve at room temperature with ciabatta bread.