From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Instructions
1
Season both sides of meat with salt and pepper. Heat olive oil in large skillet over medium-high heat. Add the sliced garlic and stir it around to flavor the oil.
2
Add in the beef, in a single layer, and quickly brown on both sides — it doesn’t need to be cooked all the way through. Remove the meat to a plate and reserve.
3
Stir in the onions, red pepper flakes, and oregano.
4
Reduce the heat and cook for 7 to 8 minutes.
5
Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute.
6
Stir in the stock and combine well.
7
Slide the beef back into the pan and simmer to finish cooking the meat, about 2 to 3 minutes.
8
Arrange the been and sauce on a serving platter and serve.
My Calorie Intake
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Tips & Tricks (5)
- Pound for Even Cooking 🔨Pound the eye round steaks to uniform ¼-inch thickness before searing to ensure even cooking and faster braising time in the tomato sauce.
- Caramelize the Aromatics First 🧅Cook onions and garlic in olive oil until deeply golden before adding tomato paste to build rich, concentrated flavor as the sauce foundation.
- Bloom the Spices in Oil 🌶️Toast the dried oregano and red pepper flakes in hot oil for 30 seconds before deglazing to unlock their essential oils and intensify their flavors.
- Use Quality Red Wine 🍷Choose a wine you'd drink—the acidity cuts through richness while the tannins complement the tomato sauce, avoiding cheap cooking wines that add bitterness.
- Finish with Olive Oil Swirl ✨Drizzle premium extra virgin olive oil over the finished dish just before serving to add silky texture and fresh peppery notes that enhance the Neapolitan character.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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