Fettine alla pizzaiola-Beef Fillets with tomato & oregano

Fettine alla pizzaiola-Beef Fillets with tomato & oregano

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.

Serves 4


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

To Prepare

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.

Buon appetito!