For the potatoes:
3 pounds new potatoes, quartered
1/4 cup olive oil
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt
Freshly ground black pepper
For the sofrito and beef:
2 tablespoons olive oil
1 large white onion, chopped
2 large bell peppers, seeded and chopped
6 cloves garlic, minced
1 pound lean ground beef
2 pounds baby bella or cremini mushrooms, stemmed and coarsely chopped
1 (8-ounce) can tomato sauce
1 teaspoon tomato paste
2 bay leaves
1 tablespoon smoked paprika
Salt
Freshly ground black pepper
Coarsely chopped fresh parsley leaves, for garnish (optional)
Roast the potatoes: Arrange a rack in the middle of the oven and heat to 350°F. Place the potatoes, oil, oregano, and cumin in a large bowl. Season with salt and pepper and toss to combine. Transfer to a rimmed baking sheet and spread into an even layer. Roast until the potatoes are golden-brown, about 30 minutes. While the potatoes are cooking, make the sofrito.
Make the sofrito and beef: Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and sauté until slightly translucent, 2 to 3 minutes. Add the bell peppers and cook until they begin to soften, 2 to 3 minutes. Add the garlic and cook for another minute.
Once the sofrito is ready, add the beef and cook, breaking the meat up into small pieces, until cooked through. Add the mushrooms and cook until tender, about 5 minutes. Add the tomato sauce, tomato paste, bay leaves, and smoked paprika. Season with salt and pepper and stir to combine. Reduce the heat to low and simmer until the flavors meld, 20 to 30 minutes. Remove the bay leaves.
When the potatoes are ready, remove them from the oven and set aside to cool while the beef simmers. When the beef is ready, transfer the mixture to a large bowl, add the potatoes, and stir to combine. Transfer to a serving dish, top with the parsley if using, and serve.
Recipe Notes
- Make ahead: The beef mixture can be made and stored in an airtight container in the refrigerator up to 2 days ahead. Reheat before adding the roasted potatoes.
- Storage: Store leftovers in the refrigerator for up to 5 days. Reheat at 350°F for 10 minutes.