Eastern Mediterranean Bolognese

Number of Portions


- 675 grams Cavatelli pasta
- 4 tbsp extra virgin olive oil
- 1 kg mixed ground beef, pork and veal
- 2 onions, finely chopped
- 200 grams tomato purée
- 2 tbsp Schwartz Paprika
- 1 tbsp Schwartz Mint
- 1 1/2 tsp Schwartz Crushed Chillies
- 600 ml chicken stock
- 1/2 cucumber, chopped
- 6 plum tomatoes, chopped
- 2 tbsp Schwartz Mint
- 150 ml plain Greek yoghurt
- 6 tbsp water
- 1 tbsp Schwartz Garlic Granules
- Schwartz Sea Salt
- Black Pepper


Prep Time: 20 minutes

Cook Time: 20 minutes

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.

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.


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".

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