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A quarter of a stuffed marrow on a white and golden plate
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5 from 3 votes

Bolognese-Stuffed Marrow

Stuffed Marrow with a delicious bolognese sauce made with beef mince and veggies, and topped with cheesy bechamel sauce, a delightfully low-carb dinner. Very easy to make with simple ingredients, this is a dish after my own heart.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: International
Servings: 4 servings
Calories: 463kcal

Ingredients

  • 250 g beef mince
  • 1 carrot
  • 1 onion
  • 2 cloves of garlic
  • 2 bay leaves
  • 2 tablespoon vegetable oil
  • 1 tablespoon tomato puree
  • 1 cup beef stock/broth
  • 1 tin chopped tomatoes (400 g, 13 oz)
  • ½ teaspoon salt
  • teaspoon ground black pepper

For the bechamel sauce

  • 25 g butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 teaspoon dijon mustard
  • ¼ teaspoon ground black pepper
  • 1 cup grated cheddar cheese (or any other hard cheese)
  • 2 tablespoon grated parmesan cheese

1 marrow

    Instructions

    • Quarter the marrow, and use a spoon to scoop out the flesh, leaving about a cm on the edges.
    • Drizzle a little olive oil over, arrange on a baking tray and bake at 200 degrees Celsius (390 Fahrenheit) for 30 minutes until nearly tender.
    • To make the bolognese sauce, heat up the oil in a cooking pan, add the peeled and chopped onion, and fry until golden.
    • Add the ground beef, and use a wooden spoon to break it into pieces until no longer pink.
    • Add the peeled and chopped garlic and carrots, bay leaves, stock and chopped tomatoes.
    • Cover the pan with a lid, and leave to cook until the liquid is reduced, and we have a sauce, that could take 20 minutes or so.
    • Add the tomato puree, season with salt and pepper, and remove from the heat.
    • Stuff the cooked marrow quarters.
    • To make the bechamel sauce, melt the butter in a pan, add the flour and whisk.
    • Pour in the milk, and continue to whisk until the sauce thickens.
    • Add the dijon mustard, ground black pepper and grated cheeses.
    • Whisk to get a thick sauce.
    • Pour the sauce on top of the bolognese.
    • Bake for a further 10-15 minutes at 180 degrees Celsius (350 Fahrenheit) until golden.
    • Garnish with fresh parsley - optional.

    Notes

    The same recipe would work with courgettes - although the cooking time will be less, given their size, or any other squash.
    For a keto version, replace it with corn flour (cornstarch) and problem solved. 

    Nutrition

    Calories: 463kcal | Carbohydrates: 11g | Protein: 23g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 764mg | Potassium: 512mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3134IU | Vitamin C: 4mg | Calcium: 335mg | Iron: 2mg