Eastern Mediterranean Bolognese

This recipe was featured with the Homage Cellars 2017 Merlot. Pair with other Merlot.

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 sauce, cucumbers, tomatoes and fresh mint.
Course: Main Course
Cuisine: Italian, Mediterranean, turkish
Keyword: beef, bolognese, cucumber, meat sauce, pasta, tomato, yogurt
Servings: 8


  • 24 ounces pasta 2 boxes cavatelli
  • 2 tbsp olive oil
  • 1 pound meat loaf mix ground beef, pork, veal mix
  • 1/3 cup onion chopped
  • 1/4 cup tomato paste
  • 1 tbsp paprika
  • 1 1/2 tsp mint
  • 3/4 tsp crushed red pepper
  • 1 1/2 cup chicken stock
  • 1 cup cucumber chopped
  • 1 cup tomato chopped
  • 1/3 cup mint leaves, fresh torn
  • 1 cup plain greek yogurt
  • 3 tbsp water
  • 1 clove garlic minced


  • Cook pasta as directed on package. Drain well.
  • Meanwhile, heat oil in 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.
  • 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.
  • Serve bolognese over cavatelli. Top with yogurt sauce and cucumber tomato mixture.


Recipe by McCormick.com via WineShop at Home
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