Olive Garden Spaghetti Sauce

Ingredients

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.