Enough for 4 people
500g minced beef (I get chuck steak from the butchers and get them to mince it for me)
1 shallot, finely diced
1 carrot, peeled and finely diced
A few sprigs of thyme
1 large bay leaf
2 tablespoons of Worcestershire Sauce – or more or less depending on your tastes
1 400g can of chopped tinned tomatoes
2 garlic cloves, finely chopped
flaked sea salt and black pepper
1 smallish marrow, peeled and cut into 2 inch thick rounds and the middle cored out with a spoon – I allow 2 slices per person
Extra virgin olive oil
Grated parmesan, optional
For the mince ragu:
In a heavy-based, lidded sauce pan, heat a tablespoon of extra virgin olive oil and then add the chopped shallot. Let the shallot soften and become translucent. Add a pinch of salt and pepper then add the minced beef and brown all the mince. Add the garlic, diced carrots, thyme, bay leaf and tomatoes. Give everything a good stir, check the seasoning and then turn down the heat, pop the lid on the pan and allow the mince to gently simmer away for about an hour and a half until the beef has softened and cooked down and looks like a proper ragu.
Set the oven to 180c.
When the ragu is ready, lay the pre-prepared marrow rings in a large roasting dish, the bottom smeared with some unsalted butter. Spoon the mince ragu evenly into rings. Loosely cover the roasting dish in foil and cook in the oven for 30 minutes. Take the dish out of the oven, remove the foil and if you like sprinkle with some parmesan. Pop back in the oven for another 5-8 minute until everything looks caramelised and gooey. When pierced with a fork, the marrow should be lovely and tender.
I like to eat mine with a simple, sweet little gem salad.
