Club House for Chefs

Eastern Mediterranean Bolognese


*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 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.

Ingredients Quantities
Cavatelli pasta (12 ounces packs) 12 packages
Extra virgin olive oil 4 tbsp
Meat loaf mix (ground beef, pork and veal) 6 lb
Finely chopped white onion 2 cups
Paprika 540 g 6 tbsp
McCormick® Gourmet Mint Leaves 3 tbsp
Kitchen Basics Chicken Cooking Stock 1 qt
Kitchen Basics Chicken Cooking Stock 1 cup
Chopped cucumber 6 cups
Chopped tomato 6 cups
Torn fresh mint leaves 2 cups
Plain Greek yogurt 6 cups
Water 280 mL
Clove garlic, minced 6 each

Instructions

Cook pasta as directed on package. Drain well.

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.

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.



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