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Carne alla pizzaiola in a cast-iron skillet with tomato-oregano sauce, parsley, and crusty bread alongside

Carne alla Pizzaiola (Italian Beef in Tomato and Oregano Sauce)

Thin beef slices simmered in a Neapolitan garlic-tomato-oregano sauce, ready in one pan in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 700 g beef rump or chuck, thinly sliced (about 5 mm thick) ask your butcher to slice it, or freeze for 20 min before slicing yourself
  • 3 tbsp extra virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 400 g canned crushed tomatoes one standard can, San Marzano preferred
  • 1 tsp dried oregano level, not heaped
  • 3/4 tsp fine sea salt plus more to taste at the end
  • 1/4 tsp black pepper, freshly ground
  • 1 tbsp capers, salt-rinsed optional but traditional in some Neapolitan versions
  • 2 tbsp flat-leaf parsley, roughly chopped to finish, optional

Method
 

  1. Pat the beef slices dry with paper towels. Season both sides with 1/2 tsp salt and the black pepper.
  2. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Sear the beef in a single layer, working in two batches, about 1 minute per side until lightly browned at the edges. Transfer to a plate.
  3. Reduce heat to medium. Add the remaining 1 tbsp olive oil, then the sliced garlic. Cook for 30 to 45 seconds, stirring, until the garlic is pale golden and fragrant - do not let it brown.
  4. Pour in the crushed tomatoes. Add the dried oregano, capers if using, and remaining 1/4 tsp salt. Stir and bring to a gentle simmer.
  5. Return the seared beef slices to the pan, overlapping slightly is fine. Spoon some sauce over each piece.
  6. Cover the pan tightly and reduce heat to medium-low. Simmer for 12 to 15 minutes until the beef is cooked through and the sauce has thickened slightly around it.
  7. Remove the lid and simmer uncovered for 2 to 3 minutes if the sauce looks thin. Taste and adjust salt.
  8. Turn off the heat and rest for 2 minutes. Scatter parsley over the top and serve directly from the pan.

Notes

If your beef slices are thicker than 6 mm, give them 5 extra minutes under the lid and check tenderness with a fork before uncovering.