Print Recipe

Olive Garden Spaghetti Sauce


  • 2 pounds ground round
  • 2 tablespoons oil
  • 1 (14 ounce) can stewed tomatoes, cut up
  • 6 ounces V-8 juice
  • 1 (16 ounce) jar Prego spaghetti sauce
  • 1 envelope onion soup mix
  • 1/2 cup grape jelly


  1. Brown meat in oil until pink color disappears. Crumble with fork.
  2. 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.

Yields enough sauce for 6 to 8 servings.

Posted by dizzybreez at Recipe Goldmine May 4, 2001.

This is a clone recipe.

As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for supporting Recipe Goldmine.