Olive Garden Spaghetti Sauce – Sauces

WALDINE VAN GEFFEN—– 2 lb Ground round

2 tb Oil

14 oz Can stewed tomatoes — cut

Up 6 oz V-8 juice

1 lb Jar Prego Spaghetti Sauce

1 Env onion soup mix

1/2 c 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.

Source: Gloria Pitzer’s newsletter. Recipe By :