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