Pizzaiola is a Neapolitan tomato sauce flavoured with oregano. The meat, usually beef, is covered in this sauce, and is slow cooked to produce a ‘melt in the mouth’ main course. It’s a simple dish to prepare & you can vary the meat if you like. Chicken goes well with pizzaiola.
A glass of Aglianico wine & crusty bread to mop up the sauce is all you need to enjoy this classic dish.
1 lb 2 oz/510g Ripe tomatoes, peel, seeded & finely chopped or 1 jar of Passata
2 lb 4 oz/1.2Kg Beef Scallops or Sirloin Steak
2 Tablespoons of Extra Virgin Olive Oil
3 Garlic cloves, finely chopped
1 Tablespoon of dried oregano (rosemary, bay leaf – optional)
Salt & Freshly Ground Black Pepper
Heat the oil in a large pan over medium heat. Sweat the garlic for a couple of minutes until soft.
Add the beef & cook for 10 minutes until browned on both sides.
Add the tomatoes & season with salt & black pepper. Sprinkle the oregano, rosemary and bay leaf over the top.
Simmer for at least 40 minutes until the meat is tender & the sauce has reduced & thickened.
Serve the beef slices topped with the pizzaiola sauce.