by Coy's Kitchen

There are a few iconic romantic 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 and very romantic spaghetti scene in Lady And The Tramp (who knew eating 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 Lady and Tramp share a romantic spaghetti dinner under the stars. While the pair eats, they realize they’re eating the same spaghetti noodle ― and as they work their way through the spaghetti noodle, their noses grow ever so closer, eventually “kissing” each other. It is that perfect moment with a special kiss where they fell in love. They fell in love with each other and Tony’s Restaurant.
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 job retirements. It’s a place where we fall in love with that special someone, like Lady and Tramp. A place where we celebrate weddings with tears of happiness.
As it’s time for a toast, and everyone lifts their glasses.
As Lady and Tramp are tied by a single strand, so shall their life, heart and soul be one. They will forever be connected side by side under the moonlight with a faint hint of Bella Notte playing in the background. As they kiss and promise unleashed love, everyone clapping and wagging tails with excitement.
The ceremony is over and the meal is done, everyone is sad to go. With hugs of good-bye and talks of next time, but which restaurant? You know the one.
Meatball Ingredients
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
Sauce & Pasta Ingredients
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 to a simmer and cook for 30 minutes, stirring very gently a couple of times.
Just before serving, stir in the basil, if using. Serve over cooked spaghetti and sprinkle with extra parmesan.
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