Italian · lunch, dinner
Carne alla Pizzaiola (Neapolitan Beef in Tomato and Oregano)
Carne alla pizzaiola
Video by Cucina Geek on YouTube, in Italian · Open on YouTube
- Low carb (6.4 g net carbs) but not keto: 59% of the energy is from fat, and keto meals get about 60% or more
- Gluten-free ingredients
- Dairy-free
- Nut-free
Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.
28 g protein and 6 g net carbs a serve: quick-cooked beef slices simmered in a plain tomato, garlic and oregano sauce, with no flour or sugar.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 7
Method
The cook speaks Italian; every step is written here in English. Tap a time to watch that step in the video. For subtitles, tap CC in the video, then Settings › Subtitles › Auto-translate › English.
- Finely chop the garlic. Put the oil in a frying pan over medium heat and add the garlic. 0:58
- Add the tomato pulp. 1:46
- Season with salt and pepper. Capers or parsley can go in now if you like (Sicily and Puglia add capers, Sicily olives too); the classic Neapolitan version has neither capers nor olives. 2:34
- Lower the heat and simmer the sauce for 15 minutes. Meanwhile, cut any large slices of beef in half. 3:00
- Lay the beef slices in the sauce and cook for 5 minutes. 3:23
- Turn the slices over, cover and cook for 5 minutes more. 4:30
- Add the oregano, turn off the heat and serve the beef with its sauce. 4:55
Tip. Ask the butcher for a cut that cooks fast (rump, topside); tougher cuts need a long, slow simmer instead. The extra sauce is traditionally mopped up with bread; a green salad keeps it lower in carbs.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 4
Where the energy comes from one serve
- Net carbs 8%
- Protein 33%
- Fat 59%
Very low carb: under 10% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High54%
30 µg a serve, mostly from beef rump (97%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B12 High52%
1.3 µg a serve, mostly from beef rump (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Zinc High44%
4.9 mg a serve, mostly from beef rump (93%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin B6 High39%
0.7 mg a serve, mostly from beef rump (81%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin E High24%
3.6 mg a serve, mostly from virgin olive oil (54%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Iron High20%
3.6 mg a serve, mostly from beef rump (53%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Potassium Source13%
630 mg a serve, mostly from tomato pulp (52%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin C Source12%
11 mg a serve, mostly from tomato pulp (98%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin K Source12%
14 µg a serve, mostly from virgin olive oil (57%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Magnesium Source10%
40 mg a serve, mostly from beef rump (56%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Show the other 5
Omega-39%
0.1 g a serve, mostly from virgin olive oil (73%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Folate6%
22 µg a serve, mostly from tomato pulp (65%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Calcium5%
59 mg a serve, mostly from tomato pulp (63%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin A3%
23 µg a serve, mostly from tomato pulp (99%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D0%
0.1 µg a serve, mostly from beef rump (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Cucina Geek; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.