Bolognese-Stuffed Marrow
User Reviews
5
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
463 kcal
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Course
Main Course
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Cuisine
International
Bolognese-Stuffed Marrow
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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.
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Ingredients
- 250 g ground beef
- 1 carrot
- 1 onion
- 2 garlic cloves
- 2 bay leaf
- 2 tablespoon vegetable oil
- 1 tablespoon tomato puree
- 1 cup beef stock or broth
- 1 tin tomato 400 g, 13 oz, chopped
- ½ teaspoon salt
- ⅛ teaspoon black pepper ground
For the bechamel sauce
- 25 g butter
- 1 tablespoon flour
- 1 cup milk
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper ground
- 1 cup cheddar cheese or any other hard cheese, grated
- 2 tablespoon Parmesan Cheese grated
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 Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
11g
(4%)
Protein
23g
(46%)
Fat
37g
(57%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
96mg
(32%)
Sodium
764mg
(32%)
Potassium
512mg
(11%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
3134IU
(63%)
Vitamin C
4mg
(4%)
Calcium
335mg
(34%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 23g | 46% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 764mg | 32% |
| Potassium | 512mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 3134IU | 63% |
| Vitamin C | 4mg | 4% |
| Calcium | 335mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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