olive garden spaghetti sauce

Olive Garden Spaghetti Sauce

Posted by dizzybreez at recipegoldmine.com 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.

I am sure it is ones duty as a teacher to try to show boys that no opinions, no tastes, no emotions are worth much unless they are ones own. I suffered acutely as a boy from the lack of being shown this. — A. C. Benson

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