Delicious in summer, to change grills, but seasoned with olives and fresh sage, this recipe is easy to cook and can be easily prepared in advance.
Remove the rind and cartilage from the bacon, cut the meat into small dice. Peel the onions, cut them in half if they are large. Peel the garlic cloves and mince them.
Place the bacon in a thick-bottomed casserole dish. Do not add fat and melt them gently while stirring. Add the onions and minced garlic. Mix.
When the onions begin to turn transparent, add the pieces of meat and let them brown slightly, turning them over in the fat rendered by the bacon bits. Add salt and pepper. Add the roughly chopped sage leaves.
Mix the white wine, broth, fennel and tomato purée in a bowl. Pour this mixture into the pot. The liquid should just touch the meat. Slowly bring to a boil, cover and set over low heat. Leave to simmer gently for about 1 hour.
Trim the mushrooms and just fry them in a little olive oil so that they lose their water. Drain them well. Pit the olives. After 1 hour 15 minutes of cooking, add the olives and mushrooms to the pan. Mix gently and let simmer for 15 minutes.
Taste and adjust the seasoning.