1.2 kilograms bone-in chuck steak, or 900 grams if boneless
1 teaspoon coarse salt
Freshly ground black pepper
1 medium red onion, sliced
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
2 jars of Stefano Faita pizza sauce (430 milliliters each)
Preheat oven to 325 degrees Fahrenheit.
Season meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
Stir garlic, oregano, red onion, pepper flakes and white wine into the pan and let reduce. Add the two jars of pizza sauce. Return the seared meat back to the pan, spoon sauce over it and cover tightly.
Place the covered skillet in the oven to braise for at least two hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened.