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Maltese Bragioli With Spaghetti

Created by Lynn (diner524) on June 25, 2018

1/2 pound beef rump steak (10 thin slices of rump steak, I used good quality minute steak)
FOR STUFFING
1 pound ground beef (220g minced)
6 ounces sliced bacon (6 bacon strips)
2 large eggs (hard-boiled, finely chopped)
2 tablespoons chopped parsley
4 tablespoon breadcrumbs
1 large egg (raw)
FOR SAUCE
2 yellow onions (large onions, chopped)

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.