Combine the grated onion with the ground veal, salt, black pepper, mixed spices, and paprika. Add the egg and breadcrumbs.

Mix the meat mixture thoroughly, then cover and refrigerate for 1 hour.

Boil the peas and carrots until just tender.

Place the meat mixture between two sheets of parchment paper and roll it out into a square using a rolling pin.

Remove the top sheet of parchment. Spread some of the peas and carrots along one edge of the square, then roll up the meat tightly using the bottom sheet to help.

After rolling, wrap the meat roll in the same parchment paper, twist the ends to seal, and refrigerate for 1 hour.

Heat the vegetable oil in a skillet. Add the tomato paste and sauté well, then add the garlic and cook briefly. Finally, add the tomatoes with their juice, a pinch of salt, and spices. Simmer the sauce for 10 minutes.

Place the wrapped meat roll on a baking sheet and bake at 400°F (200°C) for 35 minutes, using both the top and bottom heat if possible. Remove the roll, take off the parchment, and return to the oven for 10 minutes to brown the outside.

Spread the sauce on a serving platter. Let the meat roll cool slightly, then slice into rounds and arrange over the sauce. Garnish with the remaining peas and carrots, and sprinkle fried pine nuts on top.

Serve with mashed potatoes or rice on the side. Enjoy!