Italian · lunch, dinner

Carne alla Pizzaiola (Neapolitan Beef in Tomato and Oregano)

Carne alla pizzaiola

Carne alla Pizzaiola (Neapolitan Beef in Tomato and Oregano) — from Cucina Geek's cooking video Watch how it’s made · 6:18

Video by Cucina Geek on YouTube, in Italian · Open on YouTube

25 minServes 4343 kcal a serve
  • 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.

Printable PDFA4

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.

  1. Finely chop the garlic. Put the oil in a frying pan over medium heat and add the garlic. 0:58
  2. Add the tomato pulp. 1:46
  3. 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
  4. Lower the heat and simmer the sauce for 15 minutes. Meanwhile, cut any large slices of beef in half. 3:00
  5. Lay the beef slices in the sauce and cook for 5 minutes. 3:23
  6. Turn the slices over, cover and cook for 5 minutes more. 4:30
  7. 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

Energy343 kcal1,430 kJ
Protein28 g56% of a day
Fibre2.3 g8% of a day
Carbohydrate8.7 g6.4 g net · 4.5 g sugars3% of a day
Fat22 g5.2 g saturated29% of a day
Sodium590 mg26% of a day

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

You might also like

Browse all 953 recipes

Recipe and video by Cucina Geek; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.