Eastern Mediterranean Bolognese brings a classic meat sauce of Italy together with the flavors of Turkey. The entrée speaks to Florida’s culinary diversity and utilizes many local ingredients.

Eastern Mediterranean Bolognese
Yield: 8 Servings

2 (12-ounce) packages cavatelli pasta
2 tablespoons extra-virgin olive oil
1 pound meat loaf mix, (ground beef, pork and veal)
1/3 cup finely chopped white onion
1/4 cup tomato paste
1 tablespoon paprika
1 1/2 teaspoons dried mint
3/4 teaspoon crushed red pepper
1 1/2 cups chicken stock
1 cup chopped cucumber
1 cup chopped tomato
1/3 cup freshly torn mint leaves
Coarse salt and freshly ground pepper to taste
1 cup plain Greek yogurt
3 tablespoons water
1 small clove garlic, minced

1. Cook the pasta as directed on the packages. Drain well.
2. Meanwhile, heat the oil in large skillet on medium heat. Add the 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 the stock; simmer 10 minutes or until sauce has thickened slightly, stirring occasionally. Remove from heat; set aside.
3. Mix the cucumbers, tomatoes and fresh mint in a 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.
4. Serve bolognese sauce over cavatelli pasta. Top with the yogurt sauce and the cucumber tomato mixture.
SOURCE: McCormick & Co.

Click here to visit Heather’s Florida Kitchen.


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