SLOW COOKED EYE OF ROUND STEAKS with pizzaiola sauce

Slow cooked eye of round steaks cooked with pizzaiola sauce are a classic Italian. The meat is very tender and the taste of dried oregano mark out the tomato sauce. As many of the traditional Italian stews, On Sunday feasts is usual prepare pasta tossed with the meat sauce.

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For the meat

• 8 eye of round steaks, 1/4 inch thick
• 2 lb tomato sauce
• 1 tbsp white onion minced
• 4 cloves of garlic
• 4 tbsp olive oil
• 1 glass red wine
• 1 tbsp dried oregano
• 1 dash Cayenne pepper
• To taste table salt

For the pasta

• 11 oz (320 g) rigatoni pasta
• 1^1/2 cup pizzaiola sauce
• 3 tbsp ricotta salata grated
• 5 tbsp cooking salt

GARLIC AND ONION “SOFFRITTO”

Pour 2 tbsp of olive oil into a sauce pan, then heat over medium flame. When the oil is hot but not smoking, sauté the garlic previously peeled and crushed. When the garlic is pale golden, pour into the pan 1 tbsp of minced onion combined with a dash of Cayenne pepper. Cook over medium/low heat until the onion is very soft and translucent.

SLOW COOKED EYE OF ROUND STEAKS

Meanwhile the onion is cooking, place the steaks between two layers of parchment paper and beat with a meat tenderizer. When the onion and garlic are ready, pour them into a dish and cover with aluminium foil. Pour 2 tbsp of olive oil into the same saucepan and sear quickly the steaks (around 30 seconds per side), a couple at a time. When all the steaks are seared, place them all overlapped into the saucepan, raise the flame and baste with 1 glass of good quality red whine. Cook over high heat a couple of minutes, then power down the flame at minimum, add the onion and garlic, and the tomato sauce, and the dried oregano. Mix well the sauce and meat, then cover the sauce pan wit a lid, and cook over minimum flame a couple of hours, until the slow cooked eye of round steaks are very tender but still juicy.

RIGATONI WITH PIZZAIOLA SAUCE

Before serving the slow cooked eye of round steaks, you can prepare the rigatoni pasta with the meat sauce, as is usual in a traditional Sunday Italian feast 😉 !

Bring 5 quart of salted water to boil, then cook the pasta. Drain the rigatoni “al dente” and toss them in a frying pan with a cup of pizzaiola sauce. Serve the pasta hot with grated ricotta salata cheese.

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