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.

The traditional Italian is as follows -
Butter
Onion chopped
Celery finely chopped
Carrot finely chopped
Pancetta 90g
220g mince beef
220g pork mince
Oregano
Pinch nutmeg
120g chicken livers finely chopped
125ml white wine
185ml milk
400g chopped tomatoes
250ml beef stock

Cook for 3 hrs. Not Italian recipes and the one used for lasagne doesn’t have the tinned tomatoes or milk! Was a shock to make this after years of ragu sauce!

Oops typo it should have read that not all Italian recipes are the same....

Spices: either Chinese 5 spice or jerk. Stock cube, brown sugar, bit of mustard,

You were doing great until this bit.

Not bolognese.

Call it fusion, but it’s delish!
Oh I forgot the dash of Worcester sauce. Don’t knock it till you’ve tried it!

500g of mince , onions , garlic, 2-3 grated carrots,tomato puree, tinned tomatoes seasoning and herbs would be enough for one meal for two very hungry teenage boys , hungry husband and myself.So four to five portions.

This is the only ragu recipe I use and I don’t deviate from it. No bloody spaghetti either. It is totally the wrong shape pasta for this dish.
antonio-carluccio.co.uk/recipes/tagliatelle-al-ragu-bolognese/

Surely you’ve figured out only to grow things that aren’t too much faff to cook with?

We grow courgettes, rhubarb, cucumber, haricot verts, tomatoes (to be eaten raw as I’m not prepared to peel the fuckers).

As Bolognese is a staple you should be knocking it out more efficiently.

As others have said: frozen onion + frozen garlic, fry and add beef, then add tinned tomatoes, tomato purée, stock, herbs, then cook low for hours.

Why the everliving fuck would anyone put asparagus in bolognese??? I can kind of understand bulking it out with cheap lentils or carrots but asparagus is bloody expensive and should be savoured, not drowned in a bolognese sauce!

Call it fusion, but it’s delish!

I'm sure it is, but I'd probably serve it with rice rather than spaghetti.

I sometimes put pork mince or pancetta in with the beef but I don’t actually think it makes much difference.

Onion/carrot/celery/equal amounts of:mince beef,minced pork,cubed beef/sausage & tin tomatoes...Brown all meats,add veg,slug red wine,add toms & cook 3 hours, shred cubed beef at end of cooking..best ragu ever made !

I don't get the filling out with asparagus... they're more expensive than mince and you would kill their goodness in a bolognese.

Ah, Coffeeandcrochet said the same.