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Eastern Mediterranean Bolognese

serves

8

people

Serves

prep-time

20

min

Preparation Time

recipe-type

20

min Stove Top

Cooking Time

Ingredients
  • 750 g cavatelli (small shell) dry pasta
  • 2 tbsp olive oil
  • 500 g combined minced meat (beef, pork and veal)
  • 1/3 cup finely chopped white onion
  • 1/4 cup tomato paste
  • 1 tbsp McCormick Paprika Hungarian Style
  • 1½ tsp McCormick Mint Flakes
  • 3/4 tsp McCormick Chilli Flakes
  • 1 ½ cups (375mL) chicken stock
  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • 1/3 cup torn fresh mint leaves
  • 1 cup (250g) plain Greek yoghurt
  • 1/4 cup (60mL) water
  • 1 small clove garlic, minced
Directions
  1. Cook pasta as directed on package. Drain well.
  2. Meanwhile, heat oil in a large frying pan over medium heat. Add minced meat, onion, tomato paste, paprika, dried mint and chilli, cook stirring occasionally for 7 to 8 minutes or until meat is browned. Add stock reduce heat and simmer for 10 minutes or until sauce thickens slightly, stirring occasionally. Remove from heat; set aside.
  3. Combine cucumber, tomato and fresh mint in a medium bowl. Season with salt and pepper to taste; set aside. Whisk yoghurt, water and garlic together in a bowl until well blended. Season with salt and pepper to taste.
  4. Serve Bolognese sauce over hot pasta. Top with yoghurt sauce and cucumber tomato mixture.
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