26 December 2012,21:15 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • To make the sauce, melt the margarine, add the onion and bacon and fry gently for 1 minute.
  • Stir in the flour, then, off the heat, blend in the tomatoes and their juice with the water.
  • Stirring all the time, bring the sauce to the boil, then mix in the horseradish sauce, nutmeg, bay leaf, salt and pepper.
  • Simmer, uncovered, for 15 minutes. Rub the sauce through a sieve or liquidize in a blender. Taste and adjust the seasoning.
  • Place the marrow in a pan of boiling salted water and cook gently for 5 minutes.
  • Drain well and arrange in a lightly greased ovenproof dish.
  • To make the stuffing, heat the oil in a pan. Add the onion and fry gently until golden brown.
  • Stir in the pork, breadcrumbs, garlic, basil, lemon rind and juice and plenty of salt and pepper.
  • Bind the ingredients together with 4 tablespoons of the tomato sauce, then divide the filling between the marrow halves, packing it well down.
  • Bake in a preheated moderately hot oven, uncovered, for 20 to 25 minutes.
  • Heat the remaining tomato sauce and serve it in a separate bowl.


  • Pinch of nutmeg
  • Bay leaf
  • Salt
  • Freshly ground black pepper
  • 2 medium marrow, cut in half lengthwise, seeds removed


  • 2 tablespoon Cooking oil
  • 2 large onion, peeled and chopped
  • 500 grams cooked pork, trimmed of fat and minced
  • 200 grams whole meal breadcrumbs
  • 2 clove garlic, peeled and crushed (optional)
  • 2 teaspoon dried basil
  • 2 tablespoon grated lemon rind
  • 2 tablespoon lemon juice salt
  • Freshly ground black pepper

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