Olive Garden Spaghetti Sauce
Posted by dizzybreez at anonymous May 4, 2001
2 pounds ground round
2 tablespoons oil
1 (14 ounce) can stewed tomatoes, cut up
6 ounces V-8 juice
1 (16 ounce) jar Prego spaghetti sauce
1 envelope onion soup mix
1/2 cup grape jelly
Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.
Yields enough sauce for 6 to 8 servings.