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Olive garden spaghetti sauce
 
Category: Sauce
Yield: 1 servings
 

WALDINE VAN GEFFEN

2 lbs

Ground round

2 tbsp

Oil

14 oz

Can stewed tomatoes -- cut Up

6 oz

V-8 juice

1 lbs

Jar Prego Spaghetti Sauce

1

Env onion soup mix

1/2 cup

Grape jelly
 
Procedures
 
  1. Brown meat in oil until pink color disappears.
  2. Crumble with fork.
  3. Stir in tomatoes, v-9 juice, prego, soup mix and grape jelly.
  4. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.