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Categories:
vegetable oil ground beef onions clove garlic tomatoes vegetable stock oregano ground cinnamon sugar butter flour milk Mozzarella cheese sweet potatoes
Viewed: 47 - Published at: 7 years agoIngredients
- 1 tbsp vegetable oil
- 1 1/4 lb ground beef
- 2 None onions, peeled and finely diced
- 1 clove garlic, peeled and chopped finely
- 1 14 oz can diced tomatoes
- 1 1/2 cup vegetable stock
- 4 sprigs oregano, chopped
- 1 pinch ground cinnamon
- 1 pinch sugar
- 2 tbsp butter
- 2 tbsp all purpose flour
- 3/4 cup milk
- 1 cup mozzarella cheese, shredded
- 2 lb sweet potatoes, thinly sliced
Method
- Heat the oil in a pan and cook the ground beef for about 10 minutes crumbling with the back of a spoon, until it's browned. Add the onions and garlic and cook for another 5 minutes. Add the tomatoes and 1/2 cup of stock, bring to a boil, and simmer for about 10 minutes. Add the oregano, cinnamon, and sugar and season to taste.
- For the bechamel sauce, melt the butter in a saucepan. Add flour and cook while stirring for 2-3 minutes. Pour in the milk and 1 cup of stock, bring to a boil, and simmer for about 5 mins, while stirring constantly.
- Preheat the oven to 400°F. Place alternating layers of bechamel sauce, meat sauce, and potato slices in a greased casserole dish. Finish with a layer of bechamel sauce sprinkled with shredded mozzarella. Bake for about 1 hour.
