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.
Recipe type: Flavour Forecast
Ingredients | SERVES 4
12 packages Cavatelli pasta (12 ounces packs)
1 cup Kitchen Basics Chicken Cooking Stock
6 cups Chopped cucumber
6 cups Chopped tomato
2 cups Torn fresh mint leaves
6 cups Plain Greek yogurt
280 mililiters Water
6 each Clove garlic, minced
4 tablespoons Extra virgin olive oil
6 pounds Meat loaf mix (ground beef, pork and veal)