1 waldine van geffen 2 round 30 ml oil 400 gr stewed tomatoes up 6 v 8 juice 450 ml prego spaghetti sauce 1 env onion soup mix 130 gr grape jelly
Instructions
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.