Pizzaiola refers to slowly simmering meat in a tomato-based sauce. It’s often done with cheaper cuts of meat in order to tenderize them, but the same technique (just with a shorter cooking time) works great with steaks as well.
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 can (12 ounce size) tomato puree
2 tablespoons grated Parmesan cheese
4 flat-leaf fresh parsley sprigs, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 beef porterhouse or shell steaks (1 inch-thick)
1/2 pound spaghetti, cooked
Heat the olive oil in a large skillet over medium heat. Add the garlic and stir for one minute (do not let the garlic brown).
Add the tomato puree to the skillet and heat to a simmer. Let cook for 20 minutes uncovered.
Stir the Parmesan cheese, parsley, basil, and oregano into the sauce until mixed. Add the steaks and let simmer for 6-8 minutes per side or until cooked to desired doneness.
To serve, place cooked spaghetti in a shallow bowl, top with the steak, and pour sauce over all.
Nutritional data has not been calculated yet.