Trim off any excess fat from the veal slices and spread on a flat surface. Mix the beef and pork mince together with the ricotta, cheese, parsley and yolks, season with salt and pepper. Divide the mixture between the slices and roll tightly to secure the filling. Seal the bragioli in hot olive oil, remove from the pan. Peel and roughly chop the vegetables and brown in the same pot. Stir in spices and tomato paste and cook for further 2 minutes, de glace with the wine and allow evaporation. Return the meat to the pan pour over the tomato pulp and cover with enough beef broth. Add fresh herbs to the sauce and season. Bring to the boil and set to simmer on very low heat for approx. 1 ½ hours. Before serving; cook the spaghetti in boiling salted water and serve with the cooked bragioli.