2 pounds ground round
2 tablespoons oil
1 can stewed tomatoes - (14 oz) -- cut up
6 ounces V-8 juice
1 jar Prego spaghetti sauce - (16 oz)
1 envelope onion soup mix
1/2 cup grape jelly
Brown meat in oil until pink color disappears. Crumble with fork. Stir
in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook,
often, 15 to 20 minutes or until jelly melts and sauce is piping hot.
This recipe yields enough sauce for 6 to 8 servings.