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BRAGIOLI (MALTESE BEEF OLIVES)

  • Prep Time
    45 mins
  • Cook Time
    60 mins
  • Serving
    4
  • View
    54,947

Bragioli is a traditional Maltese recipe and is a version of the Beef Olives recipe.  Made very similar to the usual beef olives, however apart from the filling, we also put a hardboiled egg.  These are then cooked in a lovely, rich tomato sauce and served with mashed or baked potatoes.  Some make a little extra sauce and serve spaghetti as a starter with the same Bragioli sauce.  There are many versions of Bragioli, including those with whole slices of bacon and even cheese slices.  I have always cooked Bragioli this way, this being my mum’s version.

Ingredients

Bragioli

Sauce

    Directions

    Step 1

    In a bowl, combine the minced meat, the pancetta or bacon, onion, garlic, parsley, Parmesan and the beaten egg. Season with salt and pepper and put aside. * Some prefer putting half sliced egg in each bragiola instead of a whole one

    Step 2

    Lay out the beef slices on your worktop and place a tablespoon of the mince mix on each slice, spreading it out. Place a whole egg, or half if you prefer towards one end and roll up the beef slice enclosing the meat and the egg. Secure with tooth picks. Do the rest with all the remaining slices.

    Step 3

    Heat up a little olive oil in a saucepan and cook the bragioli until they brown all over. Remove and set aside.

    Step 4

    In the same pan, add a little more olive oil and saute the onion, carrot, celery and garlic until softened. Add the red wine and cook for a minute. Pour in the stock, the can of tomatoes, the tomato paste and sugar. Add the mixed spice, curry and bay leaves. Bring to the boil and then lower the heat to a simmer.

    Step 5

    Put the beef olives or bragioli back into the pan which should be covered with the sauce. Cook on low heat for about an hour to an hour and a half. Towards the end of cooking time, add the frozen peas.

    Step 6

    Serve with either mashed or baked potatoes and sprinkled with freshly chopped parsley.

    Jacqui

    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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