Instructions

1. Peel and dice potatoes into bite sized pieces. Dice a few pieces very small - these will break down and thicken the sauce later. I just cut the end pieces smaller.
2. In a large skillet over med-high heat, brown and roughly crumble the ground beef. Season with 1 tsp salt and 1/2 tsp pepper, more or less to taste.
3. Once the beef is fully cooked, add the diced onion and sauté until translucent.
4. Stir in tomato paste and about 4 cups of water. Add potatoes and another 1 tsp salt and 1/2 tsp pepper. Stir everything together and reduce to a simmer.
5. Continue to cook, stirring occasionally until the potatoes are softened. Keep adding additional water (1-2 more cups) to keep the sauce from getting too thick. The end result should be like thick spaghetti sauce. Note: covering with a lid will reduce liquid evaporation and make the potatoes cook a little quicker.
6. Serve the sauce over rice and garnish with fresh parsley and additional pepper, if desired.