In a large pan, heat Vegetable Oil over medium high heat and sauté Onions for 2 minutes, add Minced Beef and sauté for an additional 5 minutes until beef is cooked.
Add Tomato Paste, Turmeric, Black Pepper, All-Spice and Oregano and cook for an additional minutes.
Add Hot Water, MAGGI Chicken Stock and Tomatoes, cover and simmer and for 10 minutes until sauce is somewhat thick.
Cook Pasta in boiling Water until Aldente. Drain pasta and discard water.
Drizzle 1 tbs Vegetable Oil in the bottom of a large non-stick rice pot. Arrange Potato slices on the bottom, layer 1/3 of the cooked pasta on top, spoon over 1/3 of the meat sauce over the past. Repeat alternate layers of Pasta and Meat Sauce.
Cover pot, place over medium low heat and allow to cook for 30 minutes.
Remove from heat, allow to rest for 5 minutes uncovered.
Place a large platter over the pot and carefully flip the Pasta onto the plate.
The potatoes should be cooked and slightly golden with the pasta fully cooked and soft.