Olive garden spaghetti sauce

Yield: 1 servings

Measure Ingredient
2 pounds Ground round
2 tablespoons Oil
14 ounces Can stewed tomatoes; cut up
6 ounces V-8 juice
1 pounds Jar Prego Spaghetti Sauce
1 \N Env onion soup mix
½ cup Grape jelly

WALDINE VAN GEFFEN

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. Source: Gloria Pitzer's newsletter.

Submitted By BILL SPALDING On 01-25-95

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