Carne alla Pizzaiola is a classic Italian dish that means “meat in the pizza-maker’s style.” It features thin cuts of beef simmered in a flavorful tomato sauce with garlic, oregano, and olive oil—ingredients typically found on a pizza. It’s simple, rustic, and deeply satisfying.
🍖 Carne alla Pizzaiola Recipe
🧂 Ingredients:
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4 thin slices of beef (e.g., top round, sirloin, or flank steak)
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2–3 tbsp extra virgin olive oil
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2–3 cloves garlic (sliced or minced)
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1 can (14 oz) crushed tomatoes (or fresh peeled tomatoes)
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1 tsp dried oregano (or more, to taste)
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Salt & freshly ground black pepper, to taste
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Optional: a pinch of red pepper flakes
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Optional: a splash of dry white wine
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Fresh basil or parsley (for garnish)
🔥 Instructions:
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Prep the Pan:
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Heat olive oil in a large skillet over medium heat.
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Add garlic and sauté until fragrant and just golden (not browned).
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Add Tomatoes:
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Pour in the crushed tomatoes.
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Season with salt, pepper, oregano, and red pepper flakes (if using).
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Simmer for 5–10 minutes to thicken slightly and let flavors meld.
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Cook the Meat:
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Season beef slices with salt and pepper.
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Nestle them into the simmering sauce.
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Cook for about 3–4 minutes per side, or until the meat is just cooked through (don’t overcook—thin beef gets tough fast).
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Optional: add a splash of white wine before adding meat for extra depth.
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Finish and Serve:
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Taste and adjust seasoning.
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Garnish with fresh basil or parsley.
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Serve hot, with sauce spooned over the meat.
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🍝 Serving Ideas:
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Classic: With crusty bread to mop up the sauce
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Hearty: Over mashed potatoes or creamy polenta
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Traditional: Tossed with spaghetti or another pasta
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Lighter: Alongside a green salad and roasted vegetables