Peel and finely chop the onion. Clean and wash the fennel and cut into thin slices. Put green aside. Heat the oil in a large pan. Fry the minced meat for about 8 minutes while turning.
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. After about 4 minutes add fennel to the sauce. Season vigorously with salt and pepper. Add tomato paste and roast briefly. Add stock and chunky tomatoes, bring to the boil and simmer for about 5 minutes.
Season the sauce with salt, pepper, paprika and sugar. Drain the pasta in a colander, drain and put it back into the pot, add the sauce and stir in. Roughly pluck the fennel greens. Arrange noodles and garnish with fennel green.