5 tablespoons of olive oil
One chopped onion
Five diced tomatoes
Four minced garlic cloves
One kilogram of ground meat
Salt and black pepper to taste
One cup of beef broth
One-half cup of white wine
Puree
One kilogram of potato
One handful of parsley
One handful of thyme
One cup of milk
Salt and black pepper to taste
5 tablespoons of olive oil
One chopped onion
Five diced tomatoes
Four minced garlic cloves
One kilogram of ground meat
Salt and black pepper to taste
One cup of beef broth
One-half cup of white wine
Puree
One kilogram of potato
One handful of parsley
One handful of thyme
One cup of milk
Salt and black pepper to taste
1
Soak two tablespoons of olive oil in a pan and sauté the onion
Add the tomato and garlic, mix well, and add the meat, salt, and pepper
Cook for about ten minutes
Baste with broth and wine and cook until the meat is tender and falls apart
2
To make the puree, boil the potato in boiling water with salt
DRAIN and mash it while still hot. Reserve
Blend the parsley and thyme leaves in a blender
Add the remaining olive oil and blend until smooth
Transfer to a bowl and add the mashed potato
Mix well until everything is incorporated and add warm milk gradually, stirring constantly
Correct the seasoning and reserve
3
In a greased baking dish, make a layer of meat
Cover with the potato puree and smooth it out with the back of a spoon
Bake in a medium oven for 35 minutes or until golden brown.
