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5.0 from 9 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 Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 463 kcal
Course: Main Course
Cuisine: International

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
  • ⅛ 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

    Cup of Yum
  1. Quarter the marrow, and use a spoon to scoop out the flesh, leaving about a cm on the edges.
  2. 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.
  3. To make the bolognese sauce, heat up the oil in a cooking pan, add the peeled and chopped onion, and fry until golden.
  4. Add the ground beef, and use a wooden spoon to break it into pieces until no longer pink.
  5. Add the peeled and chopped garlic and carrots, bay leaves, stock and chopped tomatoes.
  6. 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.
  7. Add the tomato puree, season with salt and pepper, and remove from the heat.
  8. Stuff the cooked marrow quarters.
  9. To make the bechamel sauce, melt the butter in a pan, add the flour and whisk.
  10. Pour in the milk, and continue to whisk until the sauce thickens.
  11. Add the dijon mustard, ground black pepper and grated cheeses.
  12. Whisk to get a thick sauce.
  13. Pour the sauce on top of the bolognese.
  14. Bake for a further 10-15 minutes at 180 degrees Celsius (350 Fahrenheit) until golden.
  15. 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

Calories 463kcal (23%) Carbohydrates 11g (4%) Protein 23g (46%) Fat 37g (57%) Saturated Fat 21g (105%) Polyunsaturated Fat 1g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 96mg (32%) Sodium 764mg (32%) Potassium 512mg (15%) 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

% 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.