Looking Back with Mrs. Coy June 1955

There are a few iconic scenes we’re always going to associate with certain movies, right?  The “I’m flying” scene in Titanic. The pottery scene in Ghost. And yes, the undeniably iconic spaghetti scene in Lady And The Tramp (who knew slurping pasta could be so romantic?).  

Looking back to June 1955, The famous moment in Tony’s Restaurant where Chef Tony is playing his accordion and Chef Joe is playing his mandolin to Bella Notte while two animated dogs share some spaghetti at a table.  While the pair gulp down a strand, they realize they’re eating the same piece ― and as they work their way through the spaghetti, their snouts grow closer, eventually causing them to “kiss”.  It is that perfect moment under the moonlight where they fall in love.  They fall in love with each other and Tony’s Restaurant.  

Returning back to 2025, The famous moment in Tony’s Restaurant would not be the same as some restaurants are beginning to use Jetson’s Artificial Intelligence - no, not the cartoon. Jetson’s Artificial Intelligence.  Artificial Intelligence (AI) in the restaurant industry really does have great attributes such as error free ordering, improved speed of service, and less food waste.  However, it can not replace the human touch.  The human touch will remain irreplaceable - and why we love Tony’s Restaurant.  A sense of community and sharing food with our favorite friends - even canines, that go to infinity and beyond  -  now that’s a great cartoon!  

We all love our favorite restaurants. It’s where we go to meet friends and family. It’s the first place we go for birthdays, anniversaries, new jobs and new plans.  It’s where we do business, where we fall in love.  Where everybody knows your name and you know everybody’s name. From the past to the present, restaurants connect us to both.  And when the music’s over and the meal is done, we take our cell phones out and schedule another time to meet at our favorite restaurant.  You know the one?

Spaghetti and Meatball Recipe 

For the meatballs:

• 3/4 lb. ground beef

• 3/4 lb. ground pork

• 2 whole eggs

• 3/4 c. fine breadcrumbs

• 3/4 c. freshly grated parmesan cheese, plus more for topping

• 3 cloves garlic, minced

• 1/4 c. flat-leaf parsley, minced

• 1/4 tsp. salt

• Freshly ground black pepper

• Splash of milk

• 1/2 c. olive oil

For the sauce and pasta:

• 1 whole yellow onion, diced

• 3 cloves garlic, minced

• 1 can (28 ounces) crushed tomatoes

• 1 can (28 ounces) whole tomatoes

• 1/2 c. white or red wine (optional)

• Crushed red pepper flakes (optional)

• 1/4 c. flat-leaf parsley, minced

• 1/4 tsp. salt

• Freshly ground black pepper

• 1 tsp. sugar

• 8 whole fresh basil leaves, chopped (optional)

• 2 lb. spaghetti, cooked to al dente

Directions

• To make the meatballs: combine the meat, eggs, breadcrumbs, parmesan, garlic, parsley, salt, pepper and a splash of milk in a mixing bowl. Mix together well, using your hands. Roll into 25 1½-inch balls and place on a cookie sheet. Place the cookie sheet into the freezer for 5 to 10 minutes to firm up.

• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs, about eight at a time, turning to brown on all sides (they’ll finish cooking in the sauce later). Remove and drain on a paper towel-lined plate after each batch. Set meatballs aside.

• To make the sauce: in the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes, whole tomatoes with their juices and wine, if using. Add the red pepper flakes (as desired), parsley, salt, pepper and sugar. Stir to combine and cook over medium heat for 20 minutes.

• Add the meatballs to the pot and stir gently into the sauce. Reduce the heat and cook for 30 minutes, stirring very gently a couple of times.

Lady and Tramp