Fettine di Vitello alla Pizzaiola are such a classic, comforting, and rustic dish from Neapolitan cuisine.
Simple, quick, and full of flavour, it’s the kind of meal you can whip up on a busy weeknight and still feel like you’ve treated yourself to something special. Ready in under 30 minutes, it proves that comforting food doesn’t need to be complicated.
The name alla pizzaiola translates to “pizza-style,” referring to the way the meat is cooked in a rich tomato sauce with garlic and oregano — just like the classic flavours of a Marinara pizza. Thin, tender veal steaks are quickly simmered until they soak up that flavourful tomato sauce.
And that sauce? It’s just begging for some scarpetta — mopping up every last bit with a piece of crusty bread. Or, if you like, mix it with freshly cooked pasta for a simple and comforting second course.
Tips
Salt in advance: Salting the meat a few hours before cooking and leaving it in the fridge allows the salt to work its way into the fibres, seasoning it evenly and locking in moisture. The result? Juicier, more flavourful steaks that stay tender when cooked.
Garlic-infused oil: Gently heat your olive oil with minced garlic before adding the tomatoes to create a richer, more aromatic base.
Room temperature meat: Let the steaks come to room temperature before cooking — it helps them cook evenly and stay juicy inside.
Servings: 4
Ingredients:
- 1 lb (450 g) veal steaks
- 2 tbsp (30 ml) olive oil
- 2 garlic cloves
- 14 oz (400 g) plum tomatoes
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1 basil sprig (optional)
Step-by-Step Instructions:
- Prepare the veal steaks
Place the 1 lb (450 g) veal steaks on a cutting board and, if needed, gently pound them with a meat mallet to even thickness. Season both sides with salt and freshly ground black pepper, then leave them in the fridge for a few hours to rest and allow the salt to penetrate, enhancing flavour and tenderness. Before cooking, bring the veal to room temperature — this helps ensure even, uniform cooking and keeps the meat juicy. - Cook the tomato sauce
First, mince the 2 garlic cloves finely. In a large skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add the minced garlic and let it sizzle gently until fragrant, taking care not to burn it. Add 14 oz (400 g) canned plum tomatoes to the skillet. Crush the tomatoes by hand, then season with 1 tsp dried oregano and a pinch of salt and black pepper. Let the sauce simmer over low heat for 10–15 minutes, stirring occasionally, until it thickens slightly. - Cook the veal steaks
Slide the veal steaks into the simmering sauce and coat them evenly. Cook each side for 1–2 minutes — just enough for the meat to absorb the sauce and remain tender. Avoid overcooking, as thin steaks can become tough quickly. - Serve
Serve the veal steaks hot, spooning the sauce over them, and finish with a sprinkle of dried oregano and a fresh basil sprig for a fragrant touch.
Buon appetito!
Nutritional Information (per serving):
Calories: 280 kcal | Carbohydrates: 5 g | Protein: 32 g | Fat: 14 g | Saturated Fat: 3 g | Fibre: 1 g | Sugar: 3 g | Sodium: 480 mg | Cholesterol: 105 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Carne alla Pizzaiola (Meat in Pizza Style)
Ingredients
- 1lb (450 g) veal steaks
- 2 tbsp (30 ml) olive oil
- 2 garlic cloves
- 14 oz (400 g) plum tomatoes
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1 basil sprig (optional)
Instructions
- Prepare the veal steaksPlace the 1 lb (450 g) veal steaks on a cutting board and, if needed, gently pound them with a meat mallet to even thickness. Season both sides with salt and freshly ground black pepper, then leave them in the fridge for a few hours to rest and allow the salt to penetrate, enhancing flavour and tenderness. Before cooking, bring the veal to room temperature — this helps ensure even, uniform cooking and keeps the meat juicy.
- Cook the tomato sauceFirst, mince the 2 garlic cloves finely. In a large skillet, heat 2 tbsp (30ml) olive oil over medium heat. Add the minced garlic and let it sizzle gently until fragrant, taking care not to burn it. Add 14 oz (400 g) canned plum tomatoes to the skillet. Crush the tomatoes by hand, then season with 1 tsp dried oregano and a pinch of salt and black pepper. Let the sauce simmer over low heat for 10–15 minutes, stirring occasionally, until it thickens slightly.
- Cook the veal steaksSlide the veal steaks into the simmering sauce and coat them evenly. Cook each side for 1–2 minutes — just enough for the meat to absorb the sauce and remain tender. Avoid overcooking, as thin steaks can become tough quickly.
- ServeServe the veal steaks hot, spooning the sauce over them, and finish with a sprinkle of dried oregano and a fresh basil sprig for a fragrant touch.
