Olive Garden Spaghetti Sauce
Yield
1 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, round steak
ground |
|
| 2 | tablespoons |
vegetable oil
|
|
| 14 | ounces |
tomatoes, stewed, canned
cut up |
|
| 6 | ounces |
vegetable juice cocktail
|
|
| 1 | pound |
spaghetti sauce
|
|
| 1 | envelope |
onion soup mix
|
*
|
| ½ | cup |
grape jelly
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, round steak
ground |
|
| 3E+1 | ml |
vegetable oil
|
|
| 404.6 | ml/g |
tomatoes, stewed, canned
cut up |
|
| 173.4 | ml/g |
vegetable juice cocktail
|
|
| 453.6 | g |
spaghetti sauce
|
|
| 1 | envelope |
onion soup mix
|
*
|
| 118 | ml |
grape jelly
|
* |
Directions
Brown meat in oil until pink color disappears.
Crumble with fork.
Stir in tomatoes, vegetable juice, spaghetti sauce, soup mix and grape jelly.
Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.
