Bragioli are traditional Maltese beef rolls filled with a savory mixture of minced pork, eggs, and herbs, then slow-cooked in a rich tomato sauce. This beloved dish is often served in two courses - the sauce over pasta first, followed by the beef rolls as the main.

Ingredients

For the Beef Rolls:

• 1 kg thinly sliced beef
• 200g pork, minced
• Fresh breadcrumbs (small amount)
• 2 tbsp chopped parsley
• 400ml chopped tomatoes
• 2 eggs, beaten
• 2 hard-boiled eggs, sliced
• Salt and pepper to taste

For the Sauce:

• 1 large onion, chopped
• 2 tbsp tomato paste
• 1 large bottle peas (or 300g frozen peas)
• 1 bay leaf
• Red wine (small amount)
• Olive oil for cooking

Instructions

1. Prepare the beef: Cut the beef into 8-10 pieces and flatten each slice to about 4-6 inches. Beat them well to tenderize.

2. Make the filling: In a bowl, mix together the minced pork, chopped tomatoes, breadcrumbs, parsley, and beaten eggs. Season with salt and pepper and mix everything well.

3. Assemble the rolls: Place a spoonful of the filling in the center of each slice of beef. Add a slice of hard-boiled egg on top. Roll up the meat tightly and secure with toothpicks.

4. Brown the bragioli: Lightly brown the beef rolls in a pan with a little oil until they take on some color on all sides.

5. Prepare the sauce: In the same pan, sauté the chopped onion in a little oil until soft. Add the tomato paste and stir well. Pour in a little red wine and let it simmer gently for about 5 minutes.

6. Cook the bragioli: Add the bragioli to the sauce along with the peas and bay leaf. Cover the pot and cook slowly over low heat for about 30 minutes, turning occasionally.

7. Check seasoning: Taste the sauce and adjust salt and pepper as needed.

Serving Suggestions

• Traditional style: Serve the sauce over spaghetti as a first course, then serve the bragioli with peas as the main dish
• Excellent with crusty Maltese bread
• Pairs wonderfully with a glass of red wine

Tips

• Ask your butcher to slice the beef thinly for you
• Don’t overfill the beef rolls or they’ll be difficult to roll and secure
• Make sure to secure the rolls tightly with toothpicks to prevent them from opening during cooking
• The sauce can be made ahead and reheated - the flavors improve overnight
• Remove toothpicks before serving