Remove the green from the fechel tuber, cut into small pieces and set aside. Then cut the fennel bulb into cubes.
Heat some olive oil in a saucepan and fry the minced meat until it is hot and crumbly, add the cinnamon stick and fennel seeds. When the minced meat is nice and crumbly and has drawn color, add the diced fennel, shallots and garlic, fry for about 5 minutes, turning several times.
Then deglaze with the orange juice and the pureed tomatoes, bring to the boil once and then turn the stove on to the lowest possible level. Now add the vanilla pod, the rosemary and the thyme, put the lid on and let it simmer for at least 2 hours. The longer, the better - for me it was only 4 hours today. Stir occasionally.
Season with salt, pepper and Espelette pepper from time to time. Shortly before the end, remove the vanilla pod, the cinnamon stick and the rosemary and thyme, season to taste again and fold in the fennel green and the orange zest.