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Get Cookin': May 12th Recipes


1 Pound Spaghetti
3 Tablespoon Extra Virgin Olive Oil
1 Pound Ground Chuck
1 Pound Ground Sausage
1 Cup Diced Onion
1 Cup Diced Mushroom
2 Tablespoons Minced Garlic
1 Teaspoon Salt
1 Teaspoon Black Pepper
2 Large Eggs Lightly Beaten
1 Cup Bread Crumbs
½ Cup Shredded Parmesan Cheese
½ cup crumbled bleu cheese
1 Tablespoon Dried Parsley
2 25 Ounce Jars Of Galassi Pasta Sauce
Grated Parmigiano-Reggiano

In a large pot prepare spaghetti al dente according to package.
Add all of the ingredients, except olive oil, Galassi Pasta Sauce and Parmigiano-
Reggiano, to a large bowl. Using your hands mix until thoroughly combined. Form
mixture into small balls about the size of a golf ball.
Heat olive oil over medium heat in a large skillet. Add meatballs and cook until lightly
browned on all sides. Reduce heat to medium low and add Galassi Pasta Sauce.

Continue to simmer, stirring occasionally until meatballs are fully cooked (approximately
30 minutes).
Spoon sauce and meatballs over spaghetti and sprinkle grated Parmigiano-Reggiano over
and enjoy!


1C granulated sugar
3T corn starch
1 C cold water
1-21oz Cherry pie filling

Mix sugar and corn starch and pour into water, cook until clear and thick
Stir cherry pie filling, mix well and set aside

Base and topping:
1 C AP Flour
1 Quick rolled oats
1 C brown sugar
1/2C butter (soft or melted)
OPTIONAL ¼ Fine chopped nuts

Mix the flour, rolled oats and sugar together, then stir or cut in the butter ADD NUTS NOW IF USING THEM

Press 2C of crumb mixture into 9”x13” pan
Spread 4C chopped rhubarb on top
Put cherry pie filling over top of that

Top with rest of the crumbs
Bake, uncovered 40 min 350 degrees

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