Dinner for Two Beau Style.

We don’t often put up food related posts and we thought we’d start doing it more because we think people should cook together more and eat great food together more!!! Below is a recipe for a really fun dish to make with or for your loved one! It’s simple enough and goes great with a dry martini!

Ingredients:

½ cup breadcrumbs
¼ cup milk
1 pound ground pork shoulder
¾ teaspoon kosher salt
2 cloves garlic, peeled and minced
2 teaspoons ground fennel seeds
½ teaspoon dried oregano
¼ cup fresh parsley, finely chopped
¼ teaspoon red pepper flakes
1 tablespoon olive oil
1/3 cup grated parmigiano
Arrabiata Sauce:

Ingredients:

2 tablespoons olive oil
¼ teaspoon red pepper flakes
2 cloves garlic, peeled and thinly sliced
½ yellow onion, chopped
½ cup dry red wine
1 28-oz. can crushed San Marzano tomatoes
crusty baguette, sliced on the bias to serve

Instructions:

1. In a large bowl, combine the breadcrumbs and milk, and let them sit until the breadcrumbs absorb the liquid (about 5 minutes). Then, add the remaining ingredients. Mix well then form into approximately 18, 1 and ½-inch round meatballs. Set on a tray in the fridge to firm up while you prepare the arrabiata sauce.

2. In a large, deep skillet, heat oil over medium-high. Add garlic and red-pepper flakes. Cook until garlic is fragrant and beginning to brown, about 1 minute. Add onions, cooking for about 5 minutes until just turning translucent. Add wine, cook for a minute, then add the tomato sauce. Simmer over medium heat, stirring occasionally, until slightly thickened (8 to 10 minutes).

3. Set a large sauté pan over high heat and add vegetable oil. When very hot, brown meatballs all over, about 2-3 minutes per side. Use a slotted spoon to transfer meatballs to the skillet filled with arrabiata and nestle them in sauce. Cover slightly with a lid and simmer for 10 minutes until very tender.

4. Meanwhile, cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Serve, if desired, with Parmesan and red-pepper flakes.