I made a spaghetti bolognese today and the thought occurred to me how many oxo's is the norm to add to such meals?
Stews I use two, but bolognese/chilli's I use 4.

Just wondering what others tend to use.

Depends how much meat. If I cook 150g of mince I will use 1 cube or 1 stock pot.

That seems excessive.

For a stew/bol that will serve 6-8 with around 750g mince I would use 1 cube/stock pot.

I use two or three.

It depends on whether you want every meal you make to taste the same!

I don't use any for my spag bol.

I use one stock pot in a spag bol.

I use one stock cube to every half pint of liquid. So just gauge how much liquid is in your meal. That's just a guide line.
I wouldn't use more than that as stock is very salty, and perhaps even what I use is too much. Go by taste is probably better option.

1 per serving the meal will make

The 4 oxo's was for 10 meal servings and no other salt was added to the meal. I wouldn't call this high salt.
The only liquid was in 2 tins of chopped tomatoes.

Definitely not four !! I use one of those Knorr liquid stock / gel things in ½-¾ pint of boiling water, if stock is required in a dish I'm making. That would be ample for 4- 6 servings. You can extra herbs / chilli / garlic for additional flavouring rather than all those salty stock cubes.

The instructions on the little box say one cube per 190ml of water.

I use the those too. Much nicer than stock cubes.

I never put any stock in my bolognese though.

I just crumble one in. And use Sainsbury's own brand beef stock cubes to make the actual stock.

Found Knorr too salty for my tastes.