What does macaroni ragout consist of?

200 g macaroni, 100 g ham or tongue, 12 button mushrooms, and about 4 dl tomato sauce. The macaroni is boiled and cut up, and everything is heated together in a well-made tomato sauce.

How long does the dish take?

About 30 minutes in all, including boiling the macaroni. The ragout itself is just a matter of heating the ingredients through in the sauce.

Can I substitute the ham?

Yes, the recipe calls for ham or tongue—both cooked and cut up. It is a good way to use up leftover cooked meat.

Where does the recipe come from?

From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 184. It serves 4 and works as a side dish or light meat course.

Macaroni Ragout

Name: Macaroni Ragout
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 200 g macaroni; 100 g ham or cooked tongue; 12 pcs button mushrooms; 4 dl tomato sauce (well made)

Macaroni ragout: 200 g cooked, cut-up macaroni is heated with 100 g ham or tongue and 12 button mushrooms in about 4 dl tomato sauce; used as a filling for steamed meat cutlets.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 184 (falt i det fri)

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About the dish

This ragout belongs with the steamed meat cutlets on the same page, where it fills the center of the platter. It can also be used as a stand-alone side dish.

How to make it

1
Boil the macaroni
Boil the macaroni in salted water until tender, and cut it into suitable pieces.
2
Cut up
Cut the ham or tongue and the mushrooms into pieces.
3
Heat in sauce
Heat the macaroni, ham or tongue, and mushrooms in a well-made tomato sauce, and serve as a filling or side dish.

Changes from the original

Measurements modernized (del. = dl). The OCR error «vannes» has been interpreted as «varmes» (heated). The steps have been expanded to include boiling and cutting the macaroni, as the original assumes.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 184) → 1949 (korrekturlest, s. 214)~7% av teksten endretfjernetlagt til

200 gr. makaroni 100 gr. skinke eller tunge 12 champignons ca. 4 del. tomatsaus. Den kokte, ~~opskaarne~~ opskårne makaroni, skinke eller tunge og champignons varmes i en godt tillaget tomatsaus.

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Frequently asked questions

What does macaroni ragout consist of?: 200 g macaroni, 100 g ham or tongue, 12 button mushrooms, and about 4 dl tomato sauce. The macaroni is boiled and cut up, and everything is heated together in a well-made tomato sauce.
How long does the dish take?: About 30 minutes in all, including boiling the macaroni. The ragout itself is just a matter of heating the ingredients through in the sauce.
Can I substitute the ham?: Yes, the recipe calls for ham or tongue—both cooked and cut up. It is a good way to use up leftover cooked meat.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 184. It serves 4 and works as a side dish or light meat course.

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