Eastern Mediterranean Bolognese
|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|
|Tomato paste||1 1/2 cups|
|Paprika 540 g||6 tbsp|
|McCormick® Gourmet Mint Leaves||3 tbsp|
|Red Pepper, Crushed 350 g||4 1/2 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|
|Clove garlic, minced||6 each|
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.