I will always treasure the time I spent in Casagiove with my Zia Ninuccia and her family. They had a way of making me feel so special. My Zia was sure to make all of my favorites while I was in town. At the top of my list was Carne alla Pizzaiola. She knew that, so it was always the first meal she would lovingly prepare for me. It’s a delectable meat dish, made in the style of pizza. Like with most of my favorites, there isn’t a lot to it. You would think something this tasty would take hours to make, but it doesn’t. The key is to use a lot of fresh oregano and garlic. The cut of meat is very important too. Thanks to my mom’s suggestion, a filet mignon roast, cut into 1/4″ – 1/2″ thick slices is what I’ve found works best. This is a leaner version of meat than what is traditionally used. However, the quality of filet mignon helps mimic the quality of beef you’d find in Italy. My mom always tells me to add a little extra olive oil to make up for the lean-ness! Also, my dear cousin Nicola recently reminded me that you should use fresh tomatoes when making this dish; however, again, our tomatoes can’t compare, so I opt for a San Marzano tomato puree imported from the Campania region – a brand I love and trust is Carmelina’s.
After many years of practicing, I finally have a version that I am excited to share with you…
Carne alla Pizzaola
I will always treasure the time I spent in Casagiove with my Zia Ninuccia and her family. They had a way of making me feel so special. My Zia was sure to make all of my favorites while I was in town. At the top of my list was Carne alla Pizzaola. She knew that, so it was always the first meal she would lovingly prepare for me. It's a delectable meat dish, made in the style of pizza, and served with pasta.
- 6-7 cloves garlic chopped
- 3 tbsp fresh oregano chopped
- 1 tbsp fresh basil chopped
- 1-2 tsp Calabrian chile paste
- kosher salt to taste
- 3-4 tbsp extra virgin olive oil
- 15-16 filet mignon 1/4" - 1/2" thick slices
- 24 oz Italian tomato puree
- 1 lb pasta
Heat up pan. Add olive oil and kosher salt.
Add garlic, herbs and chile paste and saute for just a bit (making sure to not burn the garlic).
Add tomato puree and mix well.
Let sauce simmer on low for 20 - 30 minutes.
Add 7-8 filet mignon slices and cook for a few minutes on each side. Be sure to not over cook. Remove and set aside. Add in remaining slices and repeat.
While meat is cooking, start making the pasta.
Add pasta (when it is almost al dente) and let the pasta finish cooking in the sauce.
Serve with a baguette and enjoy!
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