Maltese Bragioli With Spaghetti
June 25, 2018
"This is a recipe that is common to all Maltese families, each putting their own twist/tweeks on it. This is a recipe from "Onceuponapan.com", who (Telma) is a blogger living in Malta."
- FOR STUFFING
- FOR SAUCE
- Serving Size: 1 (626.1 g)
- Calories 1018.9
- Total Fat - 39.7 g
- Saturated Fat - 12.8 g
- Cholesterol - 287.7 mg
- Sodium - 1010.3 mg
- Total Carbohydrate - 102.9 g
- Dietary Fiber - 6.1 g
- Sugars - 11.9 g
- Protein - 65.9 g
- Calcium - 158.7 mg
- Iron - 9 mg
- Vitamin C - 38.2 mg
- Thiamin - 1.2 mg
In a bowl, combine all the ingredients used for the stuffing making sure is very well combines.
Pound and flatten the slices of steak.
Spoon about 2 tbsp of the stuffing on each meat slice and roll making sure the stuffing is encased.
Use kitchen string or toothpicks to secure the meat. Flour each roll and set aside.
In a large pan, cook the onion and garlic for a few minutes in enough water to just cover the onion.
Add the beef rolls and brown them over medium heat.
Remove the beef rolls from the pan and set aside.
Add the tomatoes, carrots, tomato paste, herbs, worcestershire sauce and wine to the pan.
Season with salt and pepper, stir gently and cook for about 10 mins.
Return the bragioli to the pan, add the peas and bring to the boil.
Reduce the heat and simmer until the meat is cooked thoroughly - in my case, I cooked it for 30 mins - if the sauce begins to dry, add more wine and let it cook for a bit longer.
Cook the spaghetti according to the instructions in the pack. Drain and return to the pan.
Add some of the bragioli sauce to the spaghetti and serve sprinkled with fresh chopped parsley.
Tips & Variations
No special items needed.