Dinner for Two Beau Style.

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.