Tasty Bolognese Stuffed Marrow (Cucarbita)

There are many recipes for stuffed marrows or courgettes. Many use rice and vegetables some use minced beef  or lamb sauces and others use chilli con carne as a stuffing.

Our easy bolognese stuffed marrow recipe has been tried, tested and served to my family for many years.

Marrows themselves are fairly mild tasting so a good strong flavoured stuffing is advised. Courgettes (Zuchini) can be used instead of marrows if preferred.

Remember that courgettes are much smaller than marrows so oven baking time should be reduced accordingly to allow for this.

The bolognese sauce we use for this stuffed marrow recipe is the same one as in our easy spaghetti bolognese recipe.

Ingredients For Stuffed Marrow

1 Medium/Large marrow cut in half lengthways

500 grams minced beef.
1 grated carrot.
1 large onion (chopped).
1 can chopped tomatoes.
1 tablespoon tomato puree.
1 tablespoon good quality tomato ketchup.
2 cloves garlic (crushed).
2 teaspoons mixed herbs.
1 teaspoon sugar.
2 beef stock cubes.
175 ml red wine.
pepper & salt to taste.
1 tablespoon olive oil.
2 large plum tomato’s;1 cup of cooked rice.
1/2 teaspoon smoked paprika.
125 grams mature cheddar cheese.
75 grams freshly grated parmesan or similar hard cheese.

Method

Boil a large saucepan or water which will be big enough to cover the 2 halves of marrow or fill large roasting tray with boiling water.

Scoop out the seeds and stringy pith from the marrow, to make a cavity, and gently place the marrow in the boiled water. Turn off the heat and leave  marrow halves to stand for approximately ten minutes or until the marrow has very lightly softened. Remove from water and set aside.

Heat olive oil in a heavy pan (medium heat).
Add the onions and grated carrot and fry until translucent and soft

Add the mince and brown well without burning.

Pour the red wine into the pan and cook rapidly for approximately 3 minutes to ensure all the alcohol is burned off just leaving the rich sweet taste of the wine.

Add the beef stock cubes, mixed herbs, tinned tomato’s, tomato puree, ketchup and 1/2 pint water, and bring to the boil. Reduce heat and simmer for 20 -25 minutes until tender.

Add the cooked rice and cook for a further 5 minutes or until rice is piping hot.

Remove pan from heat

Chop each fresh tomato into 8 pieces and add to pan. Mix gently to combine.

Spoon the Bolognese stuffing into the two marrow halves. Cover with foil and bake in a preheated oven at 180c for 30 minutes.

Remove from the oven and uncover, sprinkle each marrow half with the cheddar cheese and the Parmesan. Dust with the smoked paprika and a little freshly ground black pepper.

Return the Bolognese stuffed marrow to the oven and cook uncovered for a further 10 minutes or so until the cheese is melted and golden.

Allow to cool slightly before serving.