Stuffed marrow

Shirley Smurthwaite

Ingredients (Serves 6)

1 large marrow
2 cloves of garlic
5tbs olive oil
1tbs tomato purée
500g of minced beef (optional)
2 medium onions
500g passata
250g beef stock
1tsp Italian herbs
1tsp paprika
1tsp chilli flakes
200g of red Leicester (grated)

Method

Cut the washed marrow into 6 thick slices and scoop out the middle (cube this for later) put the marrow slices, brushed in olive oil into the oven at 180’c for 45mins.
Chop onion and fry in the remaining olive oil.
Add the cubed marrow that you scooped out earlier.
Add the beef (if using) and fry until the meat is browned
Stir in the garlic and sauté for 2 minutes
Add the tomato purée and fry for a further minute
Add the rice and then the stock. 
As the stock begins to soak into the rice add the passata.
Add Italian herbs, paprika and chilli flakes.
Taste and season with salt and pepper.  
Simmer on a low heat until rice is cooked (about 15mins) and the sauce has almost evaporated. 
Remove marrow slices from the oven and stuff with the rice/mince mixture.
Sprinkle with grated cheese and return to the oven for 10mins before serving.