I like to use bottom round steaks because they are tender. My mother-in-law preferred cubed steaks, an inexpensive cut that benefits from lengthy cooking. You may use other thin steaks, or veal if you wish.
This makes enough sauce for two meals, so use half for 1 lb of pasta and save the other half for another day. I love recipes that are super-convenient!
About 1 lb of bottom round steaks, (3 or 4), or other thin steaks.
2 cans crushed or whole tomatoes (puréed in blender)
Extra-virgin olive oil (approx. 1/3 cup)
Salt and pepper to taste
Good sprinkle of dry oregano, crushed with your fingers
A generous amount of fresh parsley, chopped
1 clove of garlic, finely chopped
1 lb of pasta.
Preheat oven to 350 degrees F.
Take out a rectangular baking pan, pour in the tomatoes, add olive oil, garlic, salt and pepper, oregano and parsley. Mix well with a spoon. Add the meat, cover with the sauce. Cover pan with foil and bake for 1 ½ hours.
Remove foil and bake an additional 30 minutes.
This is ready as is. However, I prefer to cut up the meat in tiny pieces and mix it with the sauce, so you can have a meat sauce, without serving the meat as a second dish.
Serve over pasta, adding lots of parmigiano or pecorino.