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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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