Maltese Bragioli With Spaghetti

Step 1: In a bowl, combine all the ingredients used for the stuffing making sure is very well combines.

Step 2: Pound and flatten the slices of steak.

Step 3: Spoon about 2 tbsp of the stuffing on each meat slice and roll making sure the stuffing is encased.

Step 4: Use kitchen string or toothpicks to secure the meat. Flour each roll and set aside.

Step 5: In a large pan, cook the onion and garlic for a few minutes in enough water to just cover the onion.

Step 6: Add the beef rolls and brown them over medium heat.

Step 7: Remove the beef rolls from the pan and set aside.

Step 8: Add the tomatoes, carrots, tomato paste, herbs, worcestershire sauce and wine to the pan.

Step 9: Season with salt and pepper, stir gently and cook for about 10 mins.

Step 10: Return the bragioli to the pan, add the peas and bring to the boil.

Step 11: 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.

Step 12: Cook the spaghetti according to the instructions in the pack. Drain and return to the pan.

Step 13: Add some of the bragioli sauce to the spaghetti and serve sprinkled with fresh chopped parsley.