Thin slices of tender beef immersed in a flavorful tomato sauce are the star of this classic, Italian dish. Simple, quick, and easy, it packs a ton of flavor. A favorite recipe from my childhood.
Song of the day: All I know So Far - Pink
I have never been a meat eater. However, a few meat dishes were on my mamma's sleeves to make me eat it. One of them was 'Fettine alla Pizzaiola'.
Fettine alla pizzaiola
A classic recipe, famous in Rome and all Southern Italy, 'fettine alla pizzaiola' can be translated into "pizza-style meat". Where "fettine" means "thin slices of meat", and "alla pizzaiola" means "as done by the pizza-makers" (hello tomato sauce and oregano!). And there you have it, the essence of the dish: tender meat fillets meet a simple, yet rich and flavorful tomato sauce.
Mamma's ingredients
Consequently, a quick call to my mom prior to making the dish, just to confirm the -few- ingredients:
- beef -or veal- fillets (we used sirloin beef, pounded with a meat tenderizer; my mom would have used veal instead)
- evo oil
- garlic
- baby Roma or San Marzano tomatoes, or any good quality canned tomatoes. In the summer, you can chop up ripe fresh tomatoes.
- salt and pepper
- dried oregano (according to my mom, instead of oregano you could use fresh chopped parsley)
Easy and delicious
- First, use a meat tenderizer to thin out the fillets. Place a plastic wrap, bottom and top, and pound gently the fillets in both width and length direction creating a nice oval.
- Secondly, drizzle olive oil to nicely coat the bottom of a sauté pan. Add garlic and turn the heat to high. When the garlic starts to sizzle, place the beef fillets without overlapping and leave space in between. Sear them quickly on each side. They should be just lightly caramelized, about 1 minute a side.
- Thirdly, remove the slices as they brown and place them on a dish.
Then lower the heat, slowly pour the tomatoes into the pan that the beef was cooked in, and lightly break them up with a wooden spoon or a potato masher, or better yet with your hands prior to them going in the pan. (In the summer, you can use ripe fresh tomatoes). Season with salt, pepper and a nice sprinkling of dried oregano. Slightly cover allowing the steam to escape, and let simmer for a minute or two.
- Fourthly, place the beef fillets into the sauce, immersing them so they are covered with all that lovely flavor.
- Continue to simmer on low-medium heat for about 10 minutes, or until the sauce has thickened and the meat is fully cooked through.
- Lastly, place in a serving platter covered by all the sauce. Serve with your favorite side, and a good rustic crusty bread.
Serving suggestions
On the whole, Mamma's Easy and Delicious Fettine alla Pizzaiola, is a fast, and tasty dish. A great meal that pairs well with a good salad, sauteed kale, stove top lemon asparagus, swiss chard, or cicoria (dandelion greens). In reality, what you really need is a good crusted bread to soak up the juices (something we Italians call fare la scarpetta).
Easy and Delicious, Mamma's Fettine alla Pizzaiola
All in all, this is one of those Italian dishes that stand the test of time. Simple, flavorful, and a crowd pleaser. The meat is tender and just melts in your mouth, the sauce has a richness that just begs to be scooped up with some bread or also, dress some pasta with the extra sauce!
Hope you try it and let us know how you liked it!
PrintEasy and Delicious, Mamma's Fettine alla Pizzaiola
Thin slices of tender beef immersed in a flavorful tomato sauce are the star of this classic, Italian dish. Simple, quick, and easy, it packs a ton of flavor. A favorite recipe from my childhood.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: Main, Meat
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 320 g beef sirloin (about 6), cut into fillets
- 2 Tbsp evo oil
- 2 cloves garlic, peeled and smashed
- 1 small can (400 ml) baby Roma tomatoes
- salt and pepper to taste
- a pinch of dried oregano
Instructions
- Use a meat tenderizer to thin out the fillets. Place a plastic wrap, bottom and top, and pound gently the fillets in both width and length direction creating a nice oval.
- Drizzle olive oil to nicely coat the bottom of a sauté pan. Add garlic and turn the heat to high. When the garlic starts to sizzle, place the beef fillets without overlapping, and leave space in between. Sear them quickly on each side. They should be just lightly caramelized, about 1 minute a side. Remove the slices as they brown and place them on a dish.
- Lower the heat, slowly pour the tomatoes into the pan that the beef was cooked in, and lightly break them up with a wooden spoon or a potato masher, or better yet with your hands. (In the summer, you can use ripe fresh tomatoes). Season with salt, pepper and a nice sprinkling of dried oregano. Sligthly cover allowing the steam to eascape, and let simmer for a minute or two.
- Place the beef fillets into the sauce, immersing them so they are covered with all that lovely flavor. Continue to simmer on low-medium heat for about 10 minutes, or until the sauce has thickened and the meat is fully cooked through.
- Place in a serving platter covered by all the sauce. Serve with your favorite side, and a good rustic crusty bread.
Notes
The meat fillets have to be thin (⅛ inch). You can use a meat tenderizer, just place a plastic wrap, bottom and top, and pound the fillets in both width and length direction creating a nice oval. If you can find beef rouladen in the meat section of your supermarket, it works really well, although you need to cut it into pieces.
You can use veal instead of beef.
The browning of the meat prior to joining with the sauce could be skipped and the meat placed right into the sauce, although browning the meat adds a lovely flavor.
I love baking and kneading dough because it takes me to a happy place in my soul.
Jere Cassidy says
This is a must-make recipe, I love how easy it is and the simple ingredients for something different to serve with pasta.
Thank you! Happy you enjoyed it!
Lauren Michael Harris says
This reminds me of a dish my grandmother used to make. It's now going to be a regular in our home - just delish!
It's a favorite here, too, thanks for trying!
Allyssa says
This taste so amazing! Thank you so much for sharing this super easy to make and indeed delicious fettine alla pizzaiola! This is our new favorite!
Thanks! Such a simple dish with such an amazing flavor 😉 .
Farrukh Aziz says
This is an awesome recipe! It tastes like authentic Italian Fettine alla Pizzaiola! And it's so easy to make, while being delicious!
Thanks! So easy and fast, right? And very tasty. It's truly authentic, the way my family in Rome has been making forever 😉 .
Ramya says
Going to make this right away tomorrow after office for perfect after office meal as am at office everyday this recipe is super easy to make can i use mushrooms as am a vegan will dm you guys if i make this and let you guys know how it goes Thanks Ramya
Ramya says
Sorry will make it tomorrow not today as was tired after work will dm you guys how it goes with mushrooms Thanks Ramya
Sure, Ramya, don't worry, whenever you can. Thank you for your support!!
HEATHER PERINE says
Every Sunday I make (and crave) some sort of Italian tomato based dish. Totally putting this in next Sunday's rotation because I think I just wiped drool off my computer screen!!
This is totally Sunday meal worthy 🙂 . Thank you for your nice comment!
Kathryn says
This was such a perfect dinner! Loved the tender beef and it was so easy to make. We love Italian food!
Thanks! This is a typical example of Italian food, simple, easy, and very flavorful.
AISilva says
I love Italy and anything Italian food related. This fettine alla pizzaiola looks so delicious. I've never used a meat tenderizer before, but it looks like it made a great looking dish. I can't wait to try it. Thank you!
You can ask your butcher to tenderize the fillets for you, or use a rolling pin to pound the meat 😉 . Thanks for your comment, hope you try it one day.
Beth says
There is an art to making beef fillets come out tender and flavorful, and I believe this recipe is an example of that art. I have always been a bit shy about tenderizing my own beef, but I have the tools and want to try this!
Thanks! If you get the beef rouladen, the butcher does the all work for you 😉 . You just have to cut them if too big. Hope you try!
Sharon says
This beef dish is so simple to make but has so much flavor. I love the sauce on it.
That's what Italian cooking is all about, simple recipes, amazing flavors. Thanks!
Enriqueta E Lemoine says
These fettini alla pizzaiola are simply delicious. The tomato sauce is superb, and the beef turned so soft! Thanks for the recipe. I can't wait to do it again!
Thanks! Yes, the thin fillets get really tender and that sauce...yum!