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Bolognese-Stuffed Marrow

Delightful Bolognese-Stuffed Marrow: Flavor-Packed Comfort Food

Discover the rich flavors of Bolognese-Stuffed Marrow, a low-carb comfort food perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bolognese
  • 500 grams Beef Mince Substitute with turkey or plant-based options for variety.
  • 1 medium Carrot Can be swapped with other root vegetables.
  • 1 medium Onion Yellow or white onion works best; red onion offers milder sweetness.
  • 2 cloves Garlic Feel free to use garlic powder if fresh is unavailable.
  • 2 leaves Bay Leaves Remove before serving.
  • 1 tablespoon Vegetable Oil Can be substituted with olive oil.
  • 2 tablespoons Tomato Puree Ketchup can be used as a quick alternative.
  • 250 ml Beef Stock/Broth Chicken or vegetable broth can also be used.
  • 400 grams Chopped Tomatoes (canned) Fresh tomatoes work too, but may require longer cooking time.
  • to taste Salt & Ground Black Pepper Adjust to personal taste.
For the Bechamel
  • 50 grams Butter Margarine can be used for a dairy-free option.
  • 50 grams Flour Cornstarch can be used for a gluten-free version.
  • 500 ml Milk Non-dairy alternatives are acceptable.
  • 1 teaspoon Dijon Mustard Can be omitted if a simpler flavor is desired.
  • 100 grams Grated Cheddar Cheese Substitute with any hard cheese you enjoy.
  • 50 grams Grated Parmesan Cheese Optional but recommended for extra flavor.
For the Marrow
  • 1 large Marrow Courgettes can be substituted but may require adjustments in cooking time.

Equipment

  • Baking Tray
  • large skillet
  • saucepan
  • knife
  • spoon
  • Whisk

Method
 

Step-by-Step Instructions for Bolognese-Stuffed Marrow
  1. Preheat your oven to 200°C (390°F). Gather your baking tray and a knife.
  2. Cut the marrow in half lengthwise or into quarters and scoop out the flesh. Place on a baking tray, drizzle with olive oil, and bake for 30 minutes until slightly tender.
  3. In a large skillet, heat vegetable oil over medium heat. Add chopped onion and sauté until golden. Add beef mince and cook until browned. Stir in garlic, grated carrot, bay leaves, beef stock, and chopped tomatoes. Simmer for 20 minutes, then mix in tomato puree, season with salt and pepper.
  4. Once the marrow is baked and softened, spoon the bolognese mixture into the hollows of the marrow.
  5. In a saucepan, melt butter over medium heat. Whisk in flour until it resembles a paste. Gradually pour in milk while whisking to avoid lumps. Cook until thickened, then stir in mustard and both cheeses until melted and creamy.
  6. Pour the bechamel sauce over the bolognese-stuffed marrow, ensuring it's well covered. Return to the oven and bake at 180°C (350°F) for an additional 10-15 minutes or until golden.
  7. Remove from oven and let cool for a couple of minutes. Garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Make ahead by preparing the stuffed marrow a day prior and refrigerating unbaked. Bake when ready to serve.

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