D'Abrigini

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3/4 cup olive oil

1/2 pound veal, cut into 1-inch squares

1/2 pound pork, cut into 1-inch squares

1/2 pound lamb, cut into 1-inch squares

4 rosemary leaves

1/2 tablespoons oregano

1/4 tablespoons dry basil

1/4 teaspoon dry fennel

1/4 teaspoon powdered cumin

1/4 teaspoon red pepper flakes

1 can diced tomatoes

1/2 cup red wine

1/2 cup brandy

1/2 cup orange juice

1/2 lemon (juice and peel)

Salt and pepper

1 pound fennel