Recipe Carne Alla Pizzaiola – Meat Pizzaiola Recipe

Recipe Carne Alla Pizzaiola – Aaron045 CC BY-SA 3.0

Recipe Carne Alla Pizzaiola – Meat Pizzaiola Recipe


Two chuck steaks, center-cut or two boneless sirloin steaks butt cut, remove all fat
4 oz. burgundy wine
1 (16 oz.) can tomato sauce or 4 LG. fresh tomatoes, chopped
4 tbsp. olive oil
1 tsp. garlic
1/4 tsp. oregano
1/2 tsp. ground black pepper
Salt to taste

How to make the Carne alla pizzaiola:

Preheat oven to 375 degrees F.

Heat olive oil on a heavy skillet. Turn the heat to high, and when the oil is boiling, quickly brown garlic, add the meat, and sear it quickly on each side. They should be just lightly caramelized. Add the wine overall. Then pour the tomato sauce (or fresh tomatoes) over. Then garlic, oregano, pepper, and salt. Pour meat and skillet content in an oven pan and bake for 50-55 minutes, uncovered. Remove from oven and serve.

NOTE: If the skinned tomato is desired, heat a pot to boil. Drop tomato in for 30 seconds. Remove from water and peel after a few moments.

Serves 6

Carne Alla Pizzaiola – Meat Pizzaiola is a Regional recipe from Campania and Latium.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at