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This recipe for BRAGIOLI, by , is from The Mifsud Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Mullamphy
Added: Saturday, January 31, 2009


6 thin slices of topside or round steak, flattened with a mallet 400g veal mince
2 rashers bacon, diced
2 cloves garlic, crushed
1/2 cup parsley, finely chopped
tbsp oregano, finely chopped
1 shallot, thinly sliced
1/2 cup gbejniet (Maltese cheese) or similar, grated
2 eggs, beaten

3 tbsp olive oil
2 large onions, diced
5 cloves garlic, crushed 1 tin tomatoes
1 cup flat leaf parsley, leaves picked
1/2 cup basil, leaves picked 250m1 red wine
500m1 water
Salt and pepper to taste
2 bay leaves

1.To make sauce, fry onion and garlic in olive oil until softened.
2.Add tomatoes, herbs, red wine and water and leave to simmer while you prepare the bragioli.
3.Lay out beef slices.
4.Mix remaining ingredients together and season with salt and pepper.
5.Place a heaped tablespoon of stuffing mixture on each beef slice, spreading out well.
6.Roll up and secure with skewers, toothpicks or tie with butcher's twine.
7.Place in sauce and simmer for 1 1/2 hours over low heat.

Personal Notes:
Personal Notes:
The joy of this dish is that you don't need the very best cuts of meat to make a delicious meal. Mince with herbs and flavourings are rolled inside and then cooked gently in a tomato based sauce. This can also be served as two meats, using the sauce with pasta as a first course.




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