Maltese Bragioli
Thin slices of beef wrapped around a rich, savory filling, slowly braised in a red wine and tomato sauce.
Step-by-Step Recipe
Prepare the Filling
In a bowl, mix the minced meat, chopped bacon, hard-boiled eggs, breadcrumbs, parsley, salt, and pepper. Bind the mixture together with a raw beaten egg if needed.
Stuff and Roll
Lay out the thin beef slices flat. Flatten them slightly with a mallet. Place a portion of the filling in the center of each slice. Roll the beef tightly around the filling, tucking in the sides. Secure with kitchen twine or toothpicks.
Sear the Rolls
In a large pan, heat olive oil and sear the beef rolls until they are browned on all sides. Remove them and set aside.
Braise in Sauce
In the same pan, fry chopped onion and garlic. Add the red wine to deglaze the pan. Stir in the crushed tomatoes and peas. Return the beef rolls to the sauce, cover, and simmer gently for 1.5 hours until the beef is melt-in-the-mouth tender.