Carne alla Pizzaiola
Servings: 4
Total Time: 1 hour 30 minutes
Ingredients
Round roast, about 1 1/2 pounds
3 TBSP olive oil
2 medium garlic cloves, peeled and chopped
1 28-ounce can crushed tomatoes
1 tsp dried oregano
1/2 tsp dried basil
salt and pepper
Directions
1. Cut off any excess fat from the roast then cut, against the grain, into slices about 1/2 inch thick.
2. Heat the oil in a large saute pan over medium heat.
3. Add the garlic to the oil and cook while stirring until fragrant, about 5 seconds.
4. Carefully pour in the crushed tomatoes then stir in the oregano, basil, 1/2 tsp salt, and 1/4 tsp pepper.
5. Lay the beef slices in a single layer into the pan and cover in the tomato sauce.
6. Bring to a boil then reduce heat to low, cover and simmer for about 1 hour or until beef is tender.
7. Uncover the pan and remove beef to a serving plate. Turn the heat up to medium-high and cook the sauce about 10 more minutes or until sauce has reduced to desired consistency.
8. Ladle sauce over the beef and serve.
2. Heat the oil in a large saute pan over medium heat.
3. Add the garlic to the oil and cook while stirring until fragrant, about 5 seconds.
4. Carefully pour in the crushed tomatoes then stir in the oregano, basil, 1/2 tsp salt, and 1/4 tsp pepper.
5. Lay the beef slices in a single layer into the pan and cover in the tomato sauce.
6. Bring to a boil then reduce heat to low, cover and simmer for about 1 hour or until beef is tender.
7. Uncover the pan and remove beef to a serving plate. Turn the heat up to medium-high and cook the sauce about 10 more minutes or until sauce has reduced to desired consistency.
8. Ladle sauce over the beef and serve.
Notes & Tips
Goes great with pasta, potatoes, or just some nice crusty Italian bread