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.

Ingredients

• 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

Method

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.