to make a spag bol with half beef mince and half turkey mince?

[cheepsskram]

We have students staying with us tomorrow night and I was going to do a spag bol (for 8 - four students and us). I've just looked in the freezer and some bugger (that would be my DH) has used half the kg bag of mince I had. I have such a busy day tomorrow and could do without having to factor in a shop visit (as well as the money, we've got hardly any until DH is paid on Thurs).

I have a 400g packet of turkey mince. Would a spag bol made from both taste odd? If it was just my lot, I'd have no qualms in giving them one of my odd concoctions! lol

Sounds gross. Can you just split the sauce and do a turkey batch and a beef batch?

I have never tried turkey mince so can't say if you are bu or not but I will take a guess and say it sounds as though it would taste ok! I'm sure the sauce and seasoning will disguise any different to normal flavour.

vivi - Have you been feeding your family on 10p a day?

Turkey is wonderful, and mega cheap. I often make bolognaise with turkey instead of beef - it has a different flavour, but is very nice. A mixture would be fine.

(Turkey breast steaks are yummy too, and half the price of chicken breast. Just saying.....)

It'll be fine, I often use random mince types in meals and no one notices.

If it's a light colour like turkey, I add some soy sauce when I first fry it - it makes it a dark colour so it blends in better (and gives it a bit more flavour, turkey is pretty bland).

I use turkey mince only, with a beef Oxo cube if it looks too feeble.

I'm amazed by all the turkey hate on here.

Do you lot eat chicken at Christmas, or what?

Turkey is vile, and turkey mince is even more vile, XH made bolognese with it once, and it was the worst thing I have ever tasted.

Cointreau Always have roast beef at Christmas, have never had turkey.

When we were little we used to have chicken though.

I'm amazed by people who insist on turkey for Christmas Dinner.

I hate turkey and children. We eat pheasant at Christmas. One bird per 2 people.

Chicken not children.

We don't have turkey at Christmas because it only tastes of what you do to it. We have goose which tastes of itself, yum.

But, in chilli or bolognese, where the main flavour comes from the herbs, spices and vegetables, it makes almost zero difference whether you use beef, turkey, quorn, soya or lentils.

Any type of Frozen mince is wrong anyway!?? unless its fresh mince thats been frozen and not a bag of frozen mince ?

I don't understand how anyone can call turkey mince 'vile'. It's actually quite tasteless and is a handy way to bulk out bolognaise as it's cheap and low fat and absorbs the flavour of the sauce.

It's horrible though Summer

Don't like it at all.

I don't like turkey in any form but with enough herbs and spices you don't know it's based on turkey (with a large bit of luck)!!

Any type of Frozen mince is wrong anyway!?? unless its fresh mince thats been frozen and not a bag of frozen mince ?

And pray, what do you think the difference is between meat minced and frozen in a factory then shipped, or meat made into mince, shipped, sat around in a shop, taken home THEN being frozen?

Or do you mean any mince you haven't minced yourself from your organically reared own cow daisy to be rancid?

Inspired by this thread, dinner this evening was bolognaise, made with just turkey mince. The DDs said they actually preferred it to beef. So boo yah, turkey haterz.

Yeeeeeeeah!

I use Lamb mince, i dont like beef mince.

LOL at Caitlin hating turkey and children

I'll tell you Turkey lovers what, take your Turkey 'bolognese' (yes, it's an Italian word - not sure why everyone keeps putting the completely incorrect, quasi-French 'bolognaise' down) to Bologna and see what they make of it. You'd probably get shot, or at best run out of town!

I don't doubt it, UncleT.

I'm not particularly precious about my "meat-based-tomato pasta sauce" - I just cook it how I like it. It's the one meal I can guarantee clean plates all round.

Can't believe this thread's still going!

OP are you still here? How did your combo bolognese turn out?

Quite, Cointreau. I'll worry about authenticity if I'm ever invited to cook for Italians with no manners.