How many portions of bolognese or chilli do you get from 450g mince?

[AbsentmindedWoman]

Thinking of batch cooking a large pot and freezing some portions. It's only me that eats meat at home, so don't want any waste. Decent quality beef mince is about $7 a pound, how many portions would you get from this?

I have not cooked with mince for years and years!

[quote Nnique]@Massivecoffeecake how?? I’m replying to people who are getting sniffy about other people choosing to add extra vegetables into a sauce! Doesn’t matter if it’s no longer strictly a bolognese, does it, since It likely wasn’t one to begin with...people are cooking what they’re happy to eat. How am I the dick, exactly?[/quote]
what do you mean 'no longer a strictly bolognese'??

There is no such thing as a 'bolognese' anyway if you're going to be strictly about it

This discussion is about what most people refer to as a bolognese and like most dishes around the world, their origins are long in the past and have changed over the years and every single family or grandmother has their own interpretation of it anyway, there is no such thing a 'strictly anything'

Quite, which is why IMO it doesn’t matter if people want to stretch it with lentils/beans/veg/whatever else and still call it bolognese...

I mean I personally wouldn’t say I was making bolognese if it wasn’t at least a fairly accurate representation of the traditional dish, but it doesn’t make any difference to me if other people want to call it that.

Anyway I’ve spent way too much time on this thread discussing this especially given the fact that I said right from the beginning that I don’t generally stretch pasta sauces! The only reason I mentioned getting an extra portion out of it is because OP mentioned the cost of the meat.

2 adult portions, maybe stretched to 2x small portions for lunches the next day. We add a load of veg in, as well, whatever meal we are making "bolognese"/cottage pie/whatever. We are neither of us overweight.

I'd get 4-5 portions from 750g if it were my small child minded children. 2 if it were my two 19+yr olds.

Hope you enjoy it @AbsentmindedWoman. However much you decide to eat in one go!

We decided against the beef for lunch today so I had to make do with carrot and coriander soup.

Mince here comes in 400g packs, unless you go to the counter.

I think the last time I made 'bolognaise' I got 6 portions out of it, BUT I deliberately portioned them up small for weight loss reasons.

And I added celery, onions, garlic then mushrooms and green bell pepper. It's not bolognaise in the technical sense buy its how I like it.

3-4 adult portions

I did a bolognese yesterday and got 12 portions out of 3 500g packs of mince. That’s on a ratio of 1 pack of mince: 1 tin of tomatoes: 1 onion, plus one large carrot, a stick of celery and a pack of bacon lardons. Chilli would probably stretch the mince further- same amount of onions and tomatoes, no carrot or celery, but a couple of peppers and two tins of kidney beans add more bulk.

So that was a long-winded way of saying 4 portions of bolognese, 5-6 of chilli.

4 or 5 ‘meaty’ portions or 6-8 more tomatoey/veg packed ones.

450g mince = 2 ( not larger) adults in my household alongside rice/pasta
No idea how people are saying 6-8 adults etc!!

I suppose the companion thread is 'how large is a portion of pasta'?
50g wholewheat penne/fusilli per person here (though seems too much sometimes).

@Stravaig

I suppose the companion thread is 'how large is a portion of pasta'? 50g wholewheat penne/fusilli per person here (though seems too much sometimes).

I go with 60g of pasta or rice per person (although that's not always enough for my DS, growing teen!).

@1Dandelion1

At least 10, but bulked out with lots of veg (onions, peppers, spinach, grated carrot, tinned tomatoes etc and sometimes with leeks or added lentils to make it go further).

I always vacuum seal and freeze them flat for quick defrosting.

10?! 🤣

That's basically just vegetables in tomato sauce with a tiny garnish of meat.

The recommended serving of mince is 125g. I can understand people using less if including a lot of veg, but 10 servings with 450g isn't even half of a recommended serving size. It's 36% of a serving! I wouldn't bother including the meat in this situation.

We usually get the 250g beef and that makes 4-6 portions of ragu, so around 10 I guess?
(I think in the UK people tend to do a higher sauce to pasta ratio than I do though).

Ohhhh pasta portions...well now...I call 100g a good starter portion! That’s one the reasons I no longer eat it! You just can’t do a tiny bit of pasta! Or I can’t anyway.

About 6 decent portions once veg and pasta added

No matter what weight of mince you start with, or whatever extras you add (mushrooms for bolognese, beans for chilli etc) I always aim for between 275 and 300g of cooked sauce per portion. So when it's cooked, I just divide by that and the nearest round figure is the number of portions (only adults eating here now, which makes it easier).

I only use 5% mince, or (when I can get there) buy casserole steak from the butcher and mince it myself (often more economical than buying it already minced from the supermarket - especially as we don't have any 'budget supermarkets' here).

As an average. I'd say 400g of mince would make 5 or 6 portions for us, with added beans/tomatoes/mushrooms etc. depending if it was bolognese ragu or chilli.

Depends how much veg etc you add. 4-6 portions minimum

I use veggie mince but a 500g bag does 8 portions. For chilli I do carrots, courgette, peppers, onions and kidney beans. For spag bol I do carrots, courgette, celery, mushrooms and onion. I get 8 really decent portions.