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Cook Time: 25 minutes
Ingredients:
- 2 pounds ground round
- 2 tablespoons olive oil
- 1 can (14.5 ounces) stewed tomatoes, cut up
- 6 ounces V-8 juice
- 16 ounces purchased spaghetti sauce
- 1 envelope onion soup mix
- 1/3 cup grape jelly
Preparation:
In a large skillet, brown meat in oil until no longer pink, breaking up with a fork. Stir in the stewed
tomatoes, V-8 juice, spaghetti sauce, soup mix and grape jelly. Cook, stirring
frequently, for about 20 minutes, or until jelly melts and sauce is hot.
Serves 8.
Serves 8.
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