Serves: 6
Ingredients:
2 tablespoons extra virgin olive oil
1 cup chopped yellow onion
3 garlic cloves, minced
1 pound lean ground beef
1-1/2 teaspoons ground allspice
1-1/2 teaspoons coriander
½ teaspoon sweet Spanish paprika
Salt and pepper
1 28-ouonce can peeled tomatoes
½ cup water
For Potatoes:
1-1/2 pounds gold potatoes, peeled and cut into wedges
3 large carrots, peeled, halved length-wise, then cut into 2-inch pieces
1 red bell pepper, cored and sliced into medium strips
Salt and pepper
¾ teaspoon allspice
¾ teaspoon coriander
Water as needed
½ cup chopped fresh Italian parsley for garnishing the casserole
Directions:
Heat oven to 375 degrees.
To make the meat sauce, in a large non-stick skillet, heat 2 tablespoons extra virgin olive oil. Add chopped onions and cook, tossing regularly, until
translucent. Add garlic and cook for another 30 seconds or so. Add the ground beef, break it up with a wooden spoon. Season with spices, salt and
pepper. Cook, stirring regularly, until fully browned. Add the peeled tomatoes and water. Using your wooden spoon, smash or break up the tomatoes
a bit. Bring to a boil, then lower heat, cover and let the meat sauce simmer for 10 minutes. Add a little more water, if necessary. Taste and adjust
salt and pepper.
In a 9 x 13-inch greased baking pan, arrange the potato wedges, carrots, and bell peppers. Season with salt and pepper to taste. Sprinkle with allspice
and coriander. Toss to combine. Add ¾ cup of water, then top with the meat sauce.
Cover the baking pan with foil and bake in heated oven for 30 minutes or so. Uncover and bake for another 10 to 15 minutes or until potatoes are tender.
Remove from oven and top with fresh chopped parsley.
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