Meat Pizzaiola Alla Calabrese Style Father In Law Recipe
Full recipe below ⬇️
I’ve always wanted to make meat pizzaiola and now with the help of my father in law’s recipe who is from Cosenza Calabria, I’m able to share it with you. While every region in Italy has its own version of pizzaiola, this recipe is true to its southern roots. In my father-in-law’s recipe, I use a special secret ingredient called “Bomba Italiana” which you’ll need to watch my video to see what the secret is all about. Enjoy from my family to yours.
Ingredients
1 Sirloin Tip
1 large onion or 2 small onions diced
4 cloves of garlic
Oregano
2 jars or 3 & 1/3 cups (per jar) of passata or homemade tomato sauce
¼ cup olive oil
Salt adjusted to your taste
1 cup red wine
1 chili pepper or chili pepper flakes
1 tablespoon of Bomba Italiana spread
Instructions
1. In a medium pot pour ¼ cup of olive oil, 4 cloves of garlic and 1 tablespoon of Bomba Italiana Hot Calabrese spread over medium heat. If Bomba Italiana is not sold in your local area, substitute with red chili pepper.
2. Place sliced sirloin tips and brown meat in pot for approx 10 minutes on med-high heat.
3. Add diced onions and oregano branch while flipping meat for 10 minutes reducing heat. Add olive oil as needed to prevent burning.
4. Add 1 teaspoon of salt adjusted to taste along with 1 cup of red wine. Continue to cook for approx 5 minutes on medium heat.
5. Place 2 jars of passata (tomato puree) or homemade tomato sauce and stir to combine them together. Cover and continue to cook for approx 2 hours on low heat.
6. Serve with pasta and enjoy!
Music: Jazz In Paris – Media Right Productions
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