Start this recipe by preparing the filling for the beef olives. Heat the olive oil in a large pan and fry the onion, garlic and dried mixed herbs together for 4 minutes or until soft. Transfer to a medium sized bowl and season well with salt and pepper. Remove the skin from the Maltese sausages and add to the filling in the bowl, along with the minced pork and chopped eggs. Mix the ingredients together well and put aside. Lay the four slices of beef on chopping board and put 2 rashers of bacon on top of each slice of beef. Divide the prepared filling equally amongst the 4 slices of beef and carefully roll up into the beef olives. Skewer each beef olive with three cocktail sticks to keep them together. Prepare the sauce by heating the remaining oil in a large pan and sauté together the sliced onion and garlic for 3 minutes. Add the chopped celery and carrot and continue to cook for 3 minutes. Place the beef olives in the pan and brown all over for 4 minutes. This will help prevent the filling from seeping out. Add the herbs, bay leaves and splash in the red wine to evaporate. Add in the beef stock, Bolognese pasta sauce and season well with salt and pepper. Bring the pan to the boil, then cover with a lid and allow the beef olives to cook gently for 40 minutes. Meanwhile, cut the potatoes with their skins on into slices and place into a baking tray. Drizzle over the olive oil. Season with salt and pepper and sprinkle over the fennel seeds, rosemary and garlic granules. Bake in the oven at 200`c for 30-35 minutes. When the bragioli are cooked, add the peas and olives to the pan and cook for 5 more minutes. When you are ready to serve, remove the beef olives from the pan and slice each one into 5 or 6 pieces. Spoon the red wine sauce into 4 large serving plates and arrange the sliced bragioli on each plate. Sprinkle over some chopped parsley and serve with the baked potatoes.