Eastern Mediterranean Bolognese

Eastern Mediterranean Bolognese

Eastern Mediterranean Bolognese

Prep Time
20 Minutes
Cook Time
20 Minutes
This tasty pasta dish brings a classic meat sauce of Italy together with the exotic spices and authentic flavours of Turkey’s traditional manti dumplings. Spooned over tender cavatelli pasta, Eastern Mediterranean Bolognese is topped with a cool yoghurt, cucumbers, tomatoes and fresh Mint.
  • 325 Cavatelli pasta

  • 2 tablespoons extra virgin olive oil

  • 450 grams (1 litre) mixed ground beef, pork and veal

  • 1 onion, finely chopped

  • 100 grams (4 ounces) tomato purée

  • 1 tablespoon Paprika

  • 1 1/2 teaspoons Mint Herb

  • 3/4 tablespoon Chilli Flakes

  • 300 millilitres (1/2 pint) chicken stock

  • 1/4 cucumber, chopped

  • 3 plum tomatoes, chopped

  • 1 tablespoon Mint Herb

  • 75 millilitres (3 fluid ounce) plain Greek yoghurt

  • 3 tablespoons water

  • 1 1/2 teaspoon Garlic Granules

  • Schwartz Sea Salt & Black Pepper to season

Cooking tip
  1. You can use any single minced meat, or a mixture.
  2. Cavatelli are small pasta shells that look like miniature hot dog buns. Cavatelli literally means "little hollows".


  • 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.