Spaghetti Bolognese for a crowd
EventCalc plans 200 g of peeled tomatoes per adult — one serving of the underlying recipe. For 10 people that is 2 kg, for 20 people 4 kg. The basis is a published recipe for 4 servings, scaled linearly to your guest count — without inventing a finished weight for the cooked dish, which the source does not state.
Calculate your own guest count
- Carrots
- 500 g
- Rapeseed oil
- 150 ml
- Ground meat
- 2.5 kg
- Tomato purée
- 150 g
- Peeled tomatoes
- 4 kg
- Oregano
- 50 g
Spaghetti Bolognese for different group sizes
| People | Servings | Peeled tomatoes | Ground meat | Spaghetti |
|---|---|---|---|---|
| 5 | 5 | 1 kg | 625 g | 500 g |
| 6 | 6 | 1.2 kg | 750 g | 600 g |
| 8 | 8 | 1.6 kg | 1 kg | 800 g |
| 10 | 10 | 2 kg | 1.25 kg | 1 kg |
| 20 | 20 | 4 kg | 2.5 kg | 2 kg |
| 30 | 30 | 6 kg | 3.75 kg | 3 kg |
| 50 | 50 | 10 kg | 6.25 kg | 5 kg |
Read straight off: 5 people 1 kg, 8 people 1.6 kg, 10 people 2 kg, 20 people 4 kg. Every row is produced by the same engine as the interactive Spaghetti Bolognese calculator above.
For spaghetti bolognese, EventCalc scales spaghetti, ground meat and tomatoes to your group.
How much peeled tomatoes per person?
The recipe lists 800 g of peeled tomatoes for 4 servings. Divided by the serving count that is 200 g per adult. This is the raw ingredient amount before cooking, not the weight of the finished dish.
Per adult that comes with: Ground meat 125 g, Spaghetti 100 g.
Spaghetti Bolognese for adults and children
A child counts as 0.6 servings. 10 adults and 5 children therefore come to 13 servings. The child factor is a declared EventCalc assumption — the recipe itself gives no child-specific value.
Ingredients and shopping quantities
| Ingredient | Recipe (4 servings) | 10 people | 20 people | 30 people | 50 people | 100 people |
|---|---|---|---|---|---|---|
| Onions | 2 pcs | 5 pcs | 10 pcs | 15 pcs | 25 pcs | 50 pcs |
| Garlic | 1 pcs | 2.5 pcs | 5 pcs | 7.5 pcs | 12.5 pcs | 25 pcs |
| Carrots | 100 g | 250 g | 500 g | 750 g | 1.25 kg | 2.5 kg |
| Rapeseed oil | 30 ml | 75 ml | 150 ml | 225 ml | 375 ml | 750 ml |
| Ground meat | 500 g | 1.25 kg | 2.5 kg | 3.75 kg | 6.25 kg | 12.5 kg |
| Tomato purée | 30 g | 75 g | 150 g | 225 g | 375 g | 750 g |
| Peeled tomatoes | 800 g | 2 kg | 4 kg | 6 kg | 10 kg | 20 kg |
| Oregano | 10 g | 25 g | 50 g | 75 g | 125 g | 250 g |
| Spaghetti | 400 g | 1 kg | 2 kg | 3 kg | 5 kg | 10 kg |
| Mozzarella (grated) | 50 g | 125 g | 250 g | 375 g | 625 g | 1.25 kg |
The "Recipe" column is the source's original figure. Every other column is scaled from it: for 10 people that is 2.5 times the recipe.
Listed without an amount
The recipe lists these without a quantity: Salz, Pfeffer, Zucker. EventCalc invents no gram figure for them and therefore does not include them in the shopping list.
How EventCalc works out the quantity
The recipe states a serving count but no weight for the finished dish. That is why the planning unit here is "serving" and not "grams of Spaghetti Bolognese". An invented gram figure would imply a precision the source does not support.
The same principle applies to price: ingredients with a verified market reference feed the cost estimate, ingredients without one stay openly reported as missing. An incomplete estimate is never presented as a final total.
Sources & data status
- REWE: Schnelle Spaghetti BologneseVerified by EventCalc on Aug 29, 2026
How EventCalc separates source values, its own assumptions and price status is explained on the methodology page.
Frequently asked questions
- How much Spaghetti Bolognese for 20 people?
- Onions: 10 pcs, Garlic: 5 pcs, Carrots: 500 g (see the table for the remaining ingredients).
- How is it scaled from the recipe basis?
- Every ingredient amount is multiplied by "servings needed divided by 4". For 20 people that is 5 times the recipe.
- How are children calculated?
- EventCalc counts 0.6 servings per child. The recipe itself gives no child-specific value — the factor is a declared EventCalc assumption.
- How much spaghetti per person?
- Derived from this recipe: 400 g of spaghetti for 4 servings, so 100 g of dry pasta per serving. That figure describes only the pasta component of the dish.
More dishes
Plan your full event
The full planner combines several dishes, drinks and guest counts — including a shopping list with pack sizes, equipment and PDF/Excel export.
Open the EventCalc calculator