I can’t get enough Olive Garden. I always leave that restaurant STUFFED! Recently, I discovered the secret to their spaghetti sauce. Now I can enjoy their Tuscan flavors at home.
2 pounds ground round
6 oz V-8 juice
2 Tablespoon Oil
1 jar Prego Spaghetti Sauce
1 Can stewed tomatoes, (14 ounces)
1 Envelope onion soup mix
1/2 c Grape jelly
Brown meat in oil until cooked. Crumble with fork, then drain. 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.
Serve with your favorite pasta. Don’t forget the bread sticks!:::
"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"