Bragioli (Maltese beef rolls)

Instructions

1. Flatten the beef slices between two sheets of cling film, then season them with salt and pepper.
2. Prepare the filling: fry the bacon in a little oil, add half the onion and the chopped garlic, then mix with the cooked peas, parsley and breadcrumbs.
3. Spread a spoonful of filling over each slice of beef, roll them up and tie them with string or secure them with toothpicks.
4. Brown the beef rolls in hot olive oil on all sides, then remove them from the casserole.
5. In the same casserole, cook the rest of the onion until translucent, add the tomato paste and let it caramelise for a minute.
6. Deglaze with the red wine, let it reduce by half, then add the chopped tomatoes, the bay leaves and the beef rolls.
7. Cover and simmer over very low heat for about 2 hours, until the meat is very tender. Remove the string and serve with the sauce and pasta.