Name: Baked marrow amatriciana
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 3
Cuisine: Italian
Ingredients: 1 marrow cut into 6cm thick slices; 125g ball mozzarella grated; 2 tbsp olive oil; 125g pack pancetta cubetti; 1 large onion chopped; 2 garlic cloves chopped; large sprig thyme; 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

1 marrow
cut into 6cm thick slices
125g ball mozzarella
grated

For the amatriciana sauce

2 tbsp olive oil
125g pack pancetta
cubetti
1 large onion
chopped
2 garlic cloves
chopped
large sprig thyme
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

Method

step 1
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.
step 2
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.
step 3
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.