Eastern Mediterranean Bolognese

 


This tasty pasta dish brings a classic meat sauce of Italy together with the exotic spices and authentic flavors of Turkey’s traditional manti dumplings. Spooned over tender cavatelli pasta, Eastern Mediterranean Bolognese is topped with a cool yogurt, cucumbers, tomatoes and fresh mint.


*This recipe was created for 8 and 48 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (8)48 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Cavatelli pasta, 12 oz. 2 packages 1. Cook pasta as directed on package. Drain well.

2. Meanwhile, heat oil large skillet on medium heat. Add meat loaf mix, onion, tomato paste, paprika, dried mint and red pepper; cook and stir 7 to 8 minutes or until meat is browned. Add stock; simmer 10 minutes or until sauce has thickened slightly, stirring occasionally. Remove from heat; set aside.

3. Mix cucumbers, tomatoes and fresh mint in medium bowl. Season with salt and pepper to taste; set aside. Mix yogurt, water and garlic with whisk until well blended. Season with salt and pepper to taste.

Extra virgin olive oil 2 tablespoons
Meatloaf mix (ground beef, pork, and veal) 1 pound
White onion, finely chopped 1/3 cup
Tomato paste 1/4 cup
McCormick Culinary® Paprika, Hungarian Style 1 tablespoon
McCormick Culinary® Mint Leaves 1 1/2 teaspoon
McCormick Culinary® Crushed Red Pepper 3/4 teaspoon
Kitchen Basics® Original Chicken Stock 1 1/2 cups
Cucumber, chopped 1 cup
Tomatoes, chopped 1 cup
Fresh mint leaves, torn 1/3 cup
Plain Greek yogurt 1 cup
Water 3 tablespoons
Garlic cloves, minced 1 each
Ingredients Quantities Instructions
Cavatelli pasta, 12 oz. 12 packages 1. Cook pasta as directed on package. Drain well.

2. Meanwhile, heat oil large skillet on medium heat. Add meat loaf mix, onion, tomato paste, paprika, dried mint and red pepper; cook and stir 7 to 8 minutes or until meat is browned. Add stock; simmer 10 minutes or until sauce has thickened slightly, stirring occasionally. Remove from heat; set aside.

3. Mix cucumbers, tomatoes and fresh mint in medium bowl. Season with salt and pepper to taste; set aside. Mix yogurt, water and garlic with whisk until well blended. Season with salt and pepper to taste.

Extra virgin olive oil 3/4 cup
Meatloaf mix (ground beef, pork, and veal) 6 pounds
White onion, finely chopped 2 cups
Tomato paste 1 1/2 cups
Paprika, Hungarian Style 1/3 cup
Mint Leaves 3 tablespoons
Pepper, Red Crushed 4 1/2 tablespoons
Kitchen Basics® Original Chicken Stock 4 1/2 pint
Cucumber, chopped 6 cups
Tomatoes, chopped 6 cups
Fresh mint leaves, torn 2 cups
Plain Greek yogurt 6 cups
Water 1/2 pint
Garlic cloves, minced 6 eaches
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 505 kcal


Total fat 13 g


Saturated fat 4 g


Trans fat 0 g


Cholesterol 37 mg


Sodium 198 mg


Carbohydrate 70 g


Dietary fiber 4 g


Protein 27 g


Plating Instructions: Serve bolognese over cavatelli. Top with yogurt sauce and cucumber tomato mixture.


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