Steak Pizzaola Recipe

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Steak Pizzaola

Marie Susa


This is a winner in my house...I am sure you will enjoy this. Received this recipe from a neighbor many moons ago. She has since moved from Long Island to Georgia...I miss her so much.

pinch tips: How to Use a Meat Thermometer






30 Min


2 Hr


4 lb
beef chuck, boneless
3 Tbsp
olive oil
6 clove
garlic minced
1 tsp
crushed hot pepper (optional)
1/4 c
good red wine
2 Tbsp
tomato paste
1 can(s)
28-ounce can of whole tomatoes, undrained and crushed
1-1/2 tsp
sugar to taste
1 tsp
basil, dried
1 tsp
oregano, dried
2 pinch
each of salt and pepper
1 lb
thick spaghetti

Directions Step-By-Step

1. Preheat oven to 325 degrees.

2. Brown steak in large hot skillet coated with olive oil. Remove steak to a lasagna pan.

3. Add garlic and red pepper flakes to skillet and lower the heat. When garlic reaches a golden color, add the red wine. Scrape meat particles from the bottom of skillet and then stir in tomato paste. Add tomatoes and enough sugar to remove acidity in the tomato sauce, taking care not to over sweeten. Add the salt and basil and cook over a medium flame until thick. Adjust seasonings.

4. Pour tomato sauce over meat. Sprinkle with oregano and cover with foil, securing the edges so the steam will not escape. Bake for 2 hours.

Cook Spaghetti and drain and serve with Steak Pizzaola.

About this Recipe

Course/Dish: Beef, Pasta, Steaks and Chops, Pizza
Regional Style: Italian
Other Tag: Quick & Easy