Steak Pizzaola

Steak Pizzaola Recipe

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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.


★★★★★ 1 vote

30 Min
2 Hr


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  • 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

How to Make Steak Pizzaola


  1. 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.

Printable Recipe Card

About Steak Pizzaola

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

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