If you were making bolognaise...

[DorisLessingsCat]

With 1kg of good quality beef mince, how many adult portions would you expect to get?

I'm feeling disappointed with my batch cooking efforts.

2.2lb in a kg

Bit grossed out at all these vegetables making appearances in bolognaise. Mine is usually just the sauce,tinned tomatoes,tomato puree ,onions,mushrooms and mince. Maybe I've been doing it all wrong . Id get around 8 portions out of a kilo

I use 1kg for 2 meals. we are family of 5, 2 of kids eat adult portions, so that is not quite 10 adult portions.

I bulk it out with a lot, and use fair amount of garlic and tomato puree to keep it tasting bolognaisey.

well, Italians often use celery as part of the base for a sauce like this, so celery is definitely part of traditional bolognaise.

I use onions, mushrooms, pepper and carrots. Not sure the carrots are very traditional!

Doris, that garlic issue you have. Don't peel, don't cut and don't chop. Just put a single piece (in its skin) in a garlic press and push it through. Skin stays in press, garlic comes out. It sounds like it shouldn't work, but it does every time. Also means no garlic gets left behind and it's easier to wash the press out, as you just flick out the skin in one piece!

Soffritto is the Italian "holy trinity" of finely chopped onion celery and carrot, used as a base for many dishes, to give a depth of flavour.

I always use it for ragu, but don't add other things like broccoli or spinach.

What pink said. We had spaghetti Bolognese today. I used 500g of mince and 3 people had a good plateful each.

Embrace the lazy! Put all vegetable based ingredients in slow cooker on low. Blitz with stick blender after a minimum of 4 hours. Brown mince. Add. Thin to desired consistency :-)
Leave in slow cooker until ready to serve and freeze left overs. I add 3 tbsp of red lentils with the veg. 500g of steak mince feeds 8 :-)
Top tip: Always discard bay leaf before blitzing!

I think portion size is the issue, when you serve go for two thirds pasta to one third sauce, it is how it should be and will go further. If you have a well made and well seasoned ragu you really don't need nearly as much as you think. Serve with some salad and everyone should be happy!

I roast my mince in the oven, that gives it a really nice deep flavour and do 750g beef and 250g pork.

Soffritto is the Italian "holy trinity" of finely chopped onion celery and carrot, used as a base for many dishes, to give a depth of flavour.

Yup. I can’t bear the texture of cooked celery so I season with a pinch of celery salt instead of normal salt.

Chicken livers are a cheap and authentic way to add richness and bulk. They cook down to basically nothing and give a lovely depth to the flavour. The mince needs a bit of fat, too. Ideally 10%. Slimming World bolognese is a miserable affair.

I portion up 500g into 3 containers.

Container feeds x2 people. So I get 6 meals out of 500g.

I serve with pasta, big salad and some sandwich steaks (pan cooked with olive oil and garlic, then thinly sliced and served on top of the the actual Bolognese sauce)

16
I usually use 500g for 8 portions

1kg mince makes about 36 portions of Michaela Chiappa’s ragu.

Not according to the recipe. It is. 8-10 servings. Difference is that it is a proper ragu, not one of the random contents of the vegetable drawer abominations that people are talking about on this thread!

I followed the recipe’s portion sizing the first time when catering for a crowd of about 50. Way way way too much! There was about 4 times more than needed!

40g per portion with pasta is plenty.

Thanks dunes.

To me that is a lot? Ten portions I reckon. Padded out with lenilts etc of course.

British bolognaise isn't the real thing obviously. Safe to say we're not purists.

I serve with pasta, big salad and some sandwich steaks (pan cooked with olive oil and garlic, then thinly sliced and served on top of the the actual Bolognese sauce)
^
Blardy Nora Crunchy

I'll be there at 6pm

Bolognese, people! It’s bolognese!

My family love the sauce I make and they scoff the lot. If I can make it healthier by sneaking extra vegetables in, then I think that is a good thing.

1kg would do me about 8 massive portions and 10 sensible portions.

As above
Plus
Finely chopped chicken livers
Freshly ground nutmeg and
Bay leaves

8-10 - and we eat big portions. But that's because I put loads of veg in my bolognese. If it was just meat and tomatoes, poss only 6.

I add sofritta (finely minced carrots, celery and onion cooked slowly to a soft base) red and orange peppers, mushrooms, red onions, courgettes and chopped tomatoes as well as a splash of wine, garlic, herbs and passata.

1. We tend to eat more meat and less pasta though and mine is mince, toms, onion, carrot, celery and mushrooms. Sometimes a little streaky bacon. If i'm being fancy red wine and a mix of beef and pork mince.

No lentils, green beans, asparagus or brocolli!

OXO good grips vegetable chopper.
I have no idea how to post a link, sorry!
It makes very fast and easy work of dicing onions, peppers etc. I have a very weak right hand and this is brilliant.