Served with mashed potatoes.
Add a little of the olive oil to the long cooker, put in the meat, and set it to high.
Chop the onion and add it.
Cut the cauliflower to sizes you prefer and add.
Chop or slice 1/3 of the fennel and add.
Crush the tomatoes and add (or add the canned chopped tomatoes).
Add the rest of the olive oil and let it be for at least 6 hours.
About 35 minutes before serving, start the potatoes: peel and cube them, cover with cold salted water, bring to a boil and cook for 15 minutes until tender.
When the potatoes are tender, drain them, mash them with the butter and warm milk, season with salt and pepper, and keep covered.
Serve with the rest of the fennel (chop or sliced).