Carne alla pizzaiola is a dish from Campania that has become widespread throughout Italy. This meat-based main course has become an Italian classic. Here’s the recipe – plus a few secrets for making it to perfection.
Our recipe for traditional carne alla pizzaiola
Heat some extra-virgin olive oil in a pan with a garlic clove then add the tomato purée and let it cook for 10 minutes. After 10 minutes, add the beef slices then lower the heat and cover with a lid. Towards the end of cooking, add salt and oregano to taste.
