Eastern Mediterranean Bolognese

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.

Serves: 4
20 mins Prep Time 20 mins Cook Time
20 mins Prep Time
20 mins Cook Time
  • Cook the pasta as directed on the package, refresh in cold water then drain well and reserve.

  • 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.

  • 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.

  • Serve the Bolognese over Cavatelli. Top with the yoghurt sauce and the cucumber and tomato mixture.

Cooking tip

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".