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Flatter's Spag Bol

  • 10 minutes
  • 15 minutes
  • 4
Flatter's Spag Bol

Spaghetti Bolognese is a flat favourite. Using a mix of minced beef and a flavour-some intense salami eliminates having to have a whole lot of other ingredients on hand that are not always commonplace in a flatter's kitchen, such as spices, herbs, garlic, bacon.


  • 3-4 tablespoons olive oil
  • 1 onion, peeled and finely chopped
  • 100-150 grams spicy garlic salami, finely diced
  • 400 grams beef mince
  • 150 gram tub tomato paste
  • 420 gram can diced tomatoes
  • water, about a can-full of water


  1. Heat the oil in a lidded frying pan. Add the onion and salami and cook over a moderately-high heat until the fat runs from the salami and the onions have softened. Allow 5-8 minutes. Stir regularly.
  2. Add the tomato paste and cook over a low heat, stirring constantly until the tomato paste has become a deep red colour. This process will give the mince a deeper tomato flavour and act as a thickener for the sauce. Once deep red/brown in colour, add the chopped tomatoes and about a can full of water. Stir, cover, and simmer for 15 minutes or until thick and flavoursome. Serve on pasta.

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