In a saucepan, sauté the leek in the olive oil for about 2 minutes. Add the fennel, garlic, bell pepper and mushrooms. Sauté the vegetables over high heat until their moisture evaporates and they brown lightly. Remove the vegetables and let cool in a bowl. Add cooked pasta, meat, herbs and egg. Blend well. Season with salt and pepper. Set aside. In the same pan, add the tomatoes and white wine.