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Eastern Mediterranean Bolognese
Ingredients
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325 Cavatelli pasta
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2 tablespoons extra virgin olive oil
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450 grams (1 litre) mixed ground beef, pork and veal
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1 onion, finely chopped
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100 grams (4 ounces) tomato purée
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1 tablespoon Paprika
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1 1/2 teaspoons Mint Herb
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3/4 tablespoon Chilli Flakes
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300 millilitres (1/2 pint) chicken stock
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1/4 cucumber, chopped
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3 plum tomatoes, chopped
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1 tablespoon Mint Herb
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75 millilitres (3 fluid ounce) plain Greek yoghurt
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3 tablespoons water
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1 1/2 teaspoon Garlic Granules
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Schwartz Sea Salt & Black Pepper to season
Key Products
- You can use any single minced meat, or a mixture.
- Cavatelli are small pasta shells that look like miniature hot dog buns. Cavatelli literally means "little hollows".
Instructions
- 1 Cook the pasta as directed on the package, refresh in cold water then drain well and reserve.
- 2 Heat the oil in a large frying pan on medium heat. Add the meat, onion, tomato purée, Paprika, Mint and Chillies. Cook for 7 - 8 minutes, stirring, or until meat is browned. Add the stock and simmer for 10 minutes, or until the sauce has thickened slightly, stirring occasionally. Remove from the heat and set aside.
- 3 Mix the cucumbers, tomatoes and Mint in a bowl, season to taste then set aside. Mix the yoghurt, water and Garlic, and whisk until well blended, season to taste.
- 4 Serve the Bolognese over Cavatelli. Top with the yoghurt sauce and the cucumber and tomato mixture.
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