Pizzaiola

This is a recipe I’ve been enjoying all my life. It hails from the South of Italy, and means ‘pizza style meat’ because it’s cooked in a sauce that evokes a pizza topping: tomatoes, garlic, olive oil and oregano. The key is to get meat that has been sliced thinly, then pounded a bit so it cooks quickly and evenly. This makes an amazing quick and easy weeknight meal, especially with the help of my The Pasta Queen Marinara.

Pizzaiola

Print

Ingredients

  • 2 garlic cloves minced
  • ¼ cup extra-virgin olive oil
  • 1 24 ounce jar The Pasta Queen Marinara Sauce
  • Sea salt and freshly ground black pepper
  • 1 teaspoon fresh oregano plus more for garnish
  • 1 pound round or sirloin steak thinly sliced, then tenderized
  • 1 pound candele lunghe broken into 3-inch pieces

Method

  • Bring a large pot of water to a rolling boil over high heat.
  • Meanwhile, in a large, deep saute pan, sizzle the garlic in the olive oil over medium-low heat and cook until the garlic starts sizzling with little bubbles around it, 1 to 2 minutes. Add the marinara sauce, a heavy pinch of salt, and a scrunch of pepper. Increase the heat to medium-high, add the oregano, and simmer for a minute or two before adding the beef. Submerge the meat in the simmering sauce and cook until soft and tender, about 10 minutes.
  • Once the water has reached a rolling boil, season with salt until the water tastes like a seasoned soup. Drop in the pasta and cook until al dente.
  • Remove the beef from the sauce and transfer to a platter. Transfer the pasta to the sauce along with a splash (1/4 cup) of the pasta cooking water and stir until they are drenched inside and out and the sauce has thickened. Serve the pasta on the platter alongside the beef and garnish with an oregano sprig.

nadia-eating-pasta

I AM Nadia Caterina Munno

…but the Gorgeous Ones call me The Pasta Queen

read more
pq-book-cover

New Cookbook!

The Art of Italian Cooking

100+ Recipes from My Family to Yours

preorder now

Want more free recipes?

Sign up now to receive a new recipe every Thursday, along with a weekly roundup of everything inspiring me, what I’m cooking lately, and the occasional reminder of just how gorgeous you are.

    pq-recipe-signup