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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.

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Restaurant Recipe Reviews (1)
Reviewed by Medori, 2010-08-02

OMG... where err who errrr i mean. who would even try to copy this recipe...then who would be stupid enough to eat it???

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