1 stalk celery, chopped
1 onion, chopped
2 tbsp. olive oil
1 1/2 lb. lean beef, cut in 3/4 inch cubes
1 tsp. salt
1/4 tsp. pepper
1/2 c. dry Marsala wine
1 tbsp. flour
1 (8 oz.) can tomato sauce
Beef bouillon
1 tbsp. chopped parsley
1 clove garlic, minced
1/2 tsp. anise or fennel seeds

Brown celery and onion in olive oil. Add beef, salt, and pepper; brown meat slowly. Add Marsala wine and cook until wine almost evaporated. Sprinkle meat with flour; add tomato sauce and enough beef bouillon to cover. Cook about 45 minutes to 1 hour or until meat is tender. Add parsley, garlic, and anise (or fennel) seeds. Cook 10 minutes longer. Serve over noodles.