Velsmagende fyldt marv med urtefars og tomatsauce

Savoury Stuffed Marrow with Herbed Mince and Tomato Sauce

Servings

4

Prep Time

15 minutes

Cook Time

40 minutes

Calories

360

Cuisine

British

Category

Main Course

Marrow is one of the most underrated seasonal vegetables, often overlooked for flashier cousins like courgettes or aubergines. But when prepared well, it's a stunning base for bold flavours. 


This savoury stuffed marrow recipe transforms this humble gourd into a hearty, crowd-pleasing meal, perfect for making the most of a garden glut or farmers market haul.


The soft, mild flesh of the marrow pairs beautifully with a robust, tomato-based meat filling seasoned with herbs and smoky paprika. Baking the marrow softens it into a tender, almost silky texture that soaks up the flavours of the savoury sauce. 


Topped with bubbling cheese and scattered with fresh herbs, this dish brings together rustic tradition and comforting warmth. It's budget-friendly, easy to adapt, and a clever way to reduce food waste. Whether you're feeding a hungry family or meal prepping for the week, this recipe brings marrow into the spotlight in the tastiest way.

Savoury Stuffed Marrow with Herbed Mince and Tomato Sauce

Ingredients

  • 1 large marrow (about 1kg), halved lengthways and seeds removed

  • 1 tablespoon olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 500g minced beef or lamb

  • 1 teaspoon dried oregano

  • 1 teaspoon smoked paprika

  • 1 tablespoon tomato purée

  • 400g can chopped tomatoes

  • Salt and pepper, to taste

  • 100g grated cheese (cheddar or mozzarella)

  • Handful fresh parsley, chopped (optional)

Directions

  1. Preheat oven to 190°C (375°F).

  2. Scoop out some of the marrow flesh to create a cavity for stuffing. Chop the scooped-out flesh and set aside.

  3. Heat olive oil in a large frying pan. Sauté onion and garlic until soft, about 5 minutes.

  4. Add the minced meat and cook until browned. Stir in oregano, paprika, chopped marrow flesh, tomato purée, and canned tomatoes. Simmer for 15–20 minutes until thickened. Season to taste.

  5. Place marrow halves in a baking dish. Spoon the filling evenly into the cavities.

  6. Sprinkle grated cheese over the top.

  7. Bake for 30–40 minutes, until the marrow is tender and the cheese is golden and bubbling.

  8. Garnish with chopped parsley before serving.

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Tips til perfekt fyldt marv

  1. Brug en fast, frisk marv for den bedste tekstur.

  2. Fjern frø og lidt kød for at skabe plads til fyld.

  3. Hak og brug det udøsede kød i fyldet - intet spild!

  4. Sauter løg og hvidløg langsomt for en sødere, dybere bund.

  5. Brug røget paprika til et varmende kick.

  6. Lad kødsaucen simre til den er tyk - undgå løbende fyld.

  7. Tilsæt en håndfuld kogte ris eller linser for at fylde det op.

  8. Prøv revet parmesan eller Gruyère for en mere intens ostepåfyldning.

  9. Dæk løst med folie under bagningen for at forhindre, at osten bliver overbrun.

  10. Rester varmes godt op - opbevares i køleskabet i op til 3 dage.

 

Server den med forslag

  • Sprødt brød eller hvidløgsfladbrød

  • Blandet grøn salat med vinaigrette

  • Ristede rodfrugter

  • Couscous eller bulgurhvede

  • Syltet rødkål eller rødbede

  • Dampede grønne bønner

  • Urteyoghurt eller tzatziki

  • Mos kartofler

  • Rødvin eller mørk ale

  • Bagte polenta-både

 

FAQ'er

Q: Hvad er en marv?
A: Marrow er en moden courgette (zucchini), med en mild smag og stor størrelse ideel til fyld.

Q: Kan jeg lave denne vegetar?
A: Ja - erstatte kødet med linser, svampe eller plantebaseret fars.

Q: Skal jeg skrælle marven?
A: Nej - skindet bliver blødt under bagningen, selvom meget tykt skind kan skrælles i strimler.

Q: Kan jeg fryse fyldt marv?
A: Ja - afkøl helt, pakk derefter ind og frys i op til 2 måneder.

Q: Hvilket andet fyld kan jeg bruge?
A: Prøv krydrede kikærter, vilde ris, feta og urter eller rester af Bolognese.

Q: Hvorfor er min marv vandig?
A: Overbag ikke, og undgå alt for vådt fyld - lad saucen simre godt ned.

Spørgsmål: Kan jeg klare dette forud?
A: Ja — saml på forhånd og bag lige inden servering.

Q: Hvilke urter passer godt sammen med marv?
A: Oregano, timian, persille, basilikum og mynte passer godt sammen.

Q: Kan jeg tilberede dette i skiver i stedet for halvdele?
A: Ja - tykke marvringe kan også fyldes og bages.

Q: Hvordan ved jeg, at marven er gennemstegt?
A: Den skal være gaffelmør og boblende rundt om kanterne.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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