- 1 marrow, cut into 6cm thick slices
A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber,…
- 125g ball mozzarella, grated
For the amatriciana sauce
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 125g pack pancetta cubetti
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, chopped
- large sprig thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 bay leaf
- sprinkle golden caster sugar
- 2-3 tbsp red wine vinegar
- 2 x 400g cans chopped tomato
- large glass red wine
- pinch dried chilli flakes
For the sauce, heat half the oil in a pan and sizzle the pancetta for 5 mins, until just starting to crisp. Then add the onion, garlic, thyme, bay and sugar, and cook until the onions are golden. Splash in the vinegar, sizzle for a moment then tip in the tomatoes. Swoosh the wine around the tomato tins to wash out every last bit and tip into the sauce. Season with chilli and a pinch of salt and simmer for 30 mins until rich and thick.
Meanwhile, heat the oven to 200C/180C fan/gas 6. Scoop out the middle of the marrow, leaving a little in the bottom to form a base. Drizzle a baking dish with a little oil, arrange the marrow in the dish and roast for 30 mins.
Spoon the sauce into the middle of each marrow slice, cover with foil and bake for 30 mins. Remove the foil, scatter over the mozzarella and return to the oven for 10 mins until the cheese has melted and the marrow is tender.