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Some thoughts and questions on doubling a ragu bolognese

I didn't consider the noodles needing to absorb the liquid. Well, the whole recipe will be a learning experience, which is always good. Just an expensive learning g experience.

Some thoughts and questions on doubling a ragu bolognese

Thank you for the responses! Unfortunately, because I started this last night, it cooked a lot and the meat may be a bit over boiled. But I ended up draining out some of the liquid before adding in the heavy cream. The sauce is currently sitting off the heat, waiting for the basil and parsley to be dropped in.

I've tried the product I have so far and it tastes great. I should've reserved that liquid though, as suggested above.

Some thoughts and questions on doubling a ragu bolognese

Well, at least the one ingredient I did half was the chicken livers.

Some thoughts and questions on doubling a ragu bolognese

So, I'm preparing Kenji's fabulous looking lasagna bolognese for my wife's ship for Saturday night. Because I'll be feeding a couple dozen hungry sailors, I decided to double the recipe. I doubled all the proportions in the recipe, but in cooking the bolognese, I've ended up with a soupy mixture, even though it has been simmering on the stove top all night. So this leaves me with a couple of questions:

1) When doubling a recipe, how do you know what ingredients to actually double and which to just pare down?
2) Should I stay the course with my bolognese and keep simmering until more of the liquid is evaporated?

Thanks!

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